Ingredients
- For the taquitos:
- 2 Tablespoons unsalted butter
- 2-3 boneless chicken breasts, cut into 1-inch pieces
- Seasoned salt
- 1/2 cup buffalo ranch dressing (homemade or store-bought)
- Hot sauce (optional)
- 2 Tablespoons chopped green onions
- 1/2 cup shredded sharp cheddar cheese
- 8-10 small flour tortillas
- Cooking spray
- Kosher salt
- For the dipping sauce:
- 1 cup whole milk
- 1 Tablespoon unsalted butter
- 1/2 small yellow onion, finely chopped
- 1 Tablespoon all-purpose flour
- 1/8 teaspoon kosher salt
- Pinch cayenne pepper
- 1/4 pound crumbled blue cheese
Preparation
Step 1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Melt the butter in a large skillet over medium-high heat. Add the chicken, season with seasoned salt, and saute' until cooked through.
Meanwhile, in a large bowl, mix together the buffalo ranch dressing, optional hot sauce (to taste) and the green onions. Add the cooked chicken and cheese. Mix well.
Heat 2-3 tortillas at a time for about 10 seconds in the microwave between two paper towels. Lay them flat on a clean surface and layer about 1/3 cup of the chicken filling on top of each tortilla. Roll the tortilla as tightly as you can, then place on a baking sheet, seam side down. Repeat with remaining tortillas and filling. Spray lightly with cooking spray, then sprinkle with kosher salt.
Bake in the preheated oven for 15 to 20 minutes. Serve immediately with optional blue cheese dipping sauce.
**To freeze: Before baking, freeze the taquitos in a single layer on a baking sheet for about 20 minutes, then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minut