Ingredients3 cups Cooked And Shredded Chicken
8 ounces, weight Cream Cheese, Softened
1 ounce, weight Ranch Dressing Mix
1 cup Shredded Sharp Cheddar Cheese
½ cups Franks Buffalo Sauce
30 whole Corn Tortillas
Ranch Dressing, To Serve
Preparation
Preheat oven to 400ºF.
In a large mixing bowl, combine shredded chicken, softened cream cheese, ranch seasoning, cheese, and Buffalo sauce.
Spray 2 cookie sheets or large jelly roll pans with cooking spray and set aside.
Working with about 6 corn tortillas at a time, put tortillas in a clean dish towel and microwave for about 45 seconds. You want them to be pipping hot so they will not crumble when you roll them.
Add 1-2 tablespoons of filling to one side of the tortilla. Roll and lay seam side down on the cookie sheet. Repeat until all the filling is gone.
When cookie sheet is full of taquitos, lightly sprayed the top with cooking spray just to help them brown a bit. Bake about 20 minutes. Serve with ranch dressing and enjoy!
Note: I made half this recipe and filled the taquitos pretty darn full. It made 14 big taquitos.
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