{recipe} baked buffalo chicken taquitos

I’ve been asked many times to list dishes that are in our current dinner rotation.  I usually draw blank and can’t get to 10 dishes, usually I remember about 5 dishes right on the spot. But later on, when I browse this blog or look at my recipe boards on Pinterest, I realize all the dishes I’ve forgotten to mention. P.S. since I’ve become mom, I feel like my memory isn’t as sharped as before, OR maybe I feel that I don’t need to bother to remember things because I have other priorities, whichever the reason may be, I’m very good at making and keeping lists and writing things down. Anybody else the same?

When I mentioned this recipe to my friend Amie this past weekend during our hike, I realized that I haven’t posted it on the blog. These pictures are from few years ago, and seeing the kitchen counter from our previous house, brought back many special memories. So I have been making this dish for years now, and  it’s about time I post it on here.

I’ve sent this recipe via emails several times to friends, but I notice that people like making recipes that have pictures to accompany the instructions. I am the same way when I’m baking and trying a new recipe, so I assume others are the same?

Here’s how I adapted the recipe:

– I prefer to use Trader Joe’s brand olive oil tortillas

– We don’t like blue cheese, so we didn’t use it

– Used mozzarella cheese because we always have it on hand for pizza night

– This recipe makes 12 taquitos, but I only make 6 at a time and freeze the leftover filling. It freezes well.

This is the finished product, crisp on the outside, and creamy on the inside, and it’s baked!

Baked Buffalo Chicken Taquitos

Ingredients

• 4 cups chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cups mozzarella cheese, grated
• 4 ounces Philadelphia cream cheese
• 1/3 cup Frank’s hot sauce
• 1/3 cup milk
• 2 tablespoons butter
• 1 teaspoon Mrs. Dash
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 2 tablespoons vegetable oil (for brushing the tortilla)

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder and Cajun seasoning. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Roll up taquitos tightly and place on a greased baking sheet
9. Brush taquitos with vegetable oil on all sides.
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.