So, we meet again, Buffalo Chicken....this time in the form of a taquito! Are you kidding me? Nope...it's for real. This week seems to be dragging on...not because of anything stressful, but because I am so excited for this weekend. JF and Monkey will be arriving at my apartment on Friday evening, and Saturday is Baby C's 1st birthday party!! JF and Monkey are going with me to the party, so I'm extra excited to be able to have so many of my favorite people all together.
Friday night will be full of baking for the party - I'm making C's cake and cupcakes - and some much needed girl time with JF, including Jalapeno Margaritas!! Oh, and did I mention that JF is also bring her horse of a dog, Bella. I'm not kidding...she's a Great Dane and I adore her! My apartment will definitely be full, but it will be full of love :) Yeah, that was cheesy, but oh-so-true. But, now you can see why I'm so anxious for the weekend to get here!! And you can bet that my fun-filled weekend will result in a few delicious posts to share with you.
These taquitos were ah-maz-ing, as are most things buffalo chicken ;) I dipped them in my new favorite jalapeno ranch sauce, but you could use regular ranch or even bleu cheese. They were extremely easy to prepare and definitely make a great weeknight meal. Share them with the ones you love...soon!
Buffalo Chicken Taquitos
Adapted from Taste & Tell
- 2 boneless, skinless chicken breasts
- salt & pepper, to taste
- 4 oz cream cheese, softened
- 1/4 cup buffalo sauce (I used Frank's buffalo sauce)
- 1 cup shredded Monterrey Jack cheese
- Flour tortillas
- Cooking spray
- Preheat oven to 350 degrees F.
- Salt and pepper both sides of chicken breasts. Heat a skillet over medium-high heat and spray with non-stick cooking spray. Cook chicken, 3-4 minutes per side, until cooked through.
- Remove from skillet and shred in a mixer, or with two forks.
- Add cream cheese, buffalo sauce, and Monterrey jack cheese and mix until combined.
- Spoon 2-3 tablespoons of chicken mixture into the center of each tortilla and roll up. Spray rolled taquitos with cooking spray and bake for 18-20 minutes, until golden brown. Serve with dipping sauce of your choice. (I used the jalapeno ranch sauce that I love so much!)