Ingredients
Equipment
Method
- Place the chicken breasts in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and can be easily shredded with two forks. Alternatively, you can poach the chicken in simmering broth or roast it in the oven.1 pound boneless, skinless chicken breasts
- Once cooked, remove the chicken from the water and place it on a clean cutting board. Using two forks, shred the chicken into fine pieces. Discard any bones or excess fat.
- In a medium bowl, combine the shredded chicken, Frank's RedHot Sauce, softened cream cheese, Ranch dressing, garlic powder, and onion powder. Season with salt and black pepper to your preference. Stir until all ingredients are well combined and the chicken is evenly coated in the creamy, spicy sauce. If you like extra cheese inside, stir in about 1/2 cup of shredded Monterey Jack or cheddar cheese at this stage.1 pound boneless, skinless chicken breasts, 1/2 cup Frank's RedHot Sauce, 4 ounces cream cheese, 1/4 cup Ranch dressing, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt, black pepper, Optional: Shredded Monterey Jack or cheddar cheese
- To make the tortillas pliable and prevent them from cracking when rolled, warm them. You can do this by wrapping a stack of tortillas in a damp paper towel and microwaving for 30-60 seconds, or by briefly heating them in a dry skillet over medium heat, one at a time, for about 15-20 seconds per side.12-16 corn tortillas
- Lay a warmed tortilla flat. Spoon about 2-3 tablespoons of the buffalo chicken filling down the center of the tortilla. If using extra cheese, sprinkle a little more on top of the filling. Tightly roll the tortilla around the filling, tucking in the sides if possible, to form a taquito shape.12-16 corn tortillas, Optional: Shredded Monterey Jack or cheddar cheese
- Repeat this process with the remaining tortillas and filling. Place the assembled taquitos seam-side down on a plate or baking sheet.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Carefully place 3-4 taquitos into the hot oil, seam-side down, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to turn them gently.1/4 cup vegetable oil
- Remove the fried taquitos from the skillet and place them on a paper towel-lined plate to drain off any excess oil. Repeat with the remaining taquitos.
- Arrange the hot Buffalo Chicken Taquitos on a serving platter. Serve immediately with your favorite toppings like extra blue cheese or Ranch dressing, chopped celery, chopped red onion, and fresh cilantro.Blue cheese dressing or Ranch dressing, Chopped celery, Chopped red onion, Fresh cilantro
Notes
Leftover Buffalo Chicken Taquitos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in oven or toaster oven at 350°F (175°C) for 8-10 minutes. Freezing instructions are also provided for longer storage.
