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| image from : http://www.recipe-diaries.com |
If you cook the chicken in a slow cooker all day long these buffalo
chicken taquitos come together pretty fast. Other options are to have a
chicken already cooked in t he fridge, a rotisserie chicken, or even
canned chicken works with this. Add the warm chicken in a bowl with
cream cheese, buffalo sauce, and stir. Stuff the chicken in a flour
tortilla and bake them in the oven. I used the broiler to get them a
little extra crispy on top. Then start dipping. Finger food is perfect
for game day. It’s a lot like buffalo chicken dip wrapped inside a
tortilla.
Ingredients
- 8 oz low fat cream cheese
- ⅛ cup buffalo sauce
- 2 cups cooked and shredded chicken
- 12 small flour tortillas (low carb)
- Fat free Ranch Dressing
Instructions
- Preheat oven to 425 degrees F.
- Mix cream cheese and buffalo sauce until well combined.
- Stir in chicken until well combined.
- Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.
- Place on lightly greased cookie sheet and repeat for remaining taquitos.
- Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.
- Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.
Notes
- Recipe adapted from Chef in Training
- I sprayed the tortillas with cooking spray and baked in a 375 degree oven. Then I turned the oven on to broil to brown them a bit. Also left out blue cheese dressing in the taquitos and used reduced fat ranch for dipping.
- Use a low carb tortilla for these.
- 1 whole taquito is 4 points. The picture shows them cut in half.
Original recipe please read here --> http://www.recipe-diaries.com/2015/01/09/baked-bufffalo-chicken-taquitos/