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Buffalo Chicken Taquitos with Cilantro Cream
These creamy, cheesy buffalo chicken taquitos have just enough kick. They are wrapped in a crunch shell that crisps up in the oven, no frying required. The cilantro cream sauce takes them to the next level!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings:
12
Servings
Author:
Carlee
Ingredients
Taquitos
8
oz
cream cheese
softened
2
cups
chicken
cooked and shredded
¼
cup
hot sauce
¼
cup
green onions
chopped
1
cup
shredded cheese
I used co-jack, but jack, cheddar or bleu would all be good
12
6 inch flour tortillas
Cilantro Cream Sauce
1½
cups
sour cream
1
cup
fresh cilantro
packed
2
Tablespoons
fresh chives
2
cloves
garlic
minced
¼
teaspoon
salt
Instructions
Dipping Sauce
Put all ingredients in a blender or food processor.
Process until mostly smooth.
Cover and refrigerate until ready to use. Can be made up to a couple of days ahead.
Taquitos
Preheat oven to 425°F. I line a rimmed baking sheet with foil and spray the foil to make cleanup easy, but you can just spray the pan if you prefer.
In a bowl, mix together cream cheese, chicken, hot sauce, green onions and cheese.
Warm tortillas in microwave for a few seconds to make them nice and pliable.
Put a couple of Tablespoons of filling down the center of a tortilla and roll the tortilla tightly around the filling.
Place seam-side down on the baking sheet. Repeat with remaining filling and tortillas.
Lightly spray the tortillas with cooking spray or an oil mister.
Bake for 15-20 minutes or until the tortillas are lightly golden brown and crisp.
Allow to cool for a few minutes, then serve with dipping sauce.
Notes
You can use a mix of sour cream and plain yogurt or all plain yogurt for the sauce if you would like.
Nutrition
Serving:
1
Serving
|
Calories:
354
kcal
|
Carbohydrates:
31
g
|
Protein:
14
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
58
mg
|
Sodium:
434
mg
|
Fiber:
2
g
|
Sugar:
3
g
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