Baked Buffalo Ranch Chicken Taquitos with Blue Cheese Dipping Sauce
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 8-10 taquitos
Author: Nikki Gladd
Ingredients
For the taquitos:
2Tablespoonsunsalted butter
2-3boneless chicken breasts, cut into 1-inch pieces
Seasoned salt
½cupbuffalo ranch dressing(homemade or store-bought)
Hot sauce(optional)
2Tablespoonschopped green onions
½cupshredded sharp cheddar cheese
8-10small flour tortillas
Cooking spray
Kosher salt
For the dipping sauce:
1cupwhole milk
1Tablespoonunsalted butter
½small yellow onion, finely chopped
1Tablespoonall-purpose flour
⅛teaspoonkosher salt
Pinch cayenne pepper
¼poundcrumbled blue cheese
Instructions
For the Taquitos:
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 ⅓ 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 minutes.
For the Blue Cheese Dipping Sauce:
Heat the milk in a small saucepan, bringing to a simmer over low heat. Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in the onion and cook until soft. Sprinkle in the flour and cook for another minute. Slowly and carefully whisk the warm milk into the butter/onion mixture, and continue cooking and whisking until thickened. Season with salt and cayenne pepper. Cook for another 5 minutes, whisking occasionally.
Remove from the heat and stir in the cheese. Serve warm with the buffalo ranch chicken taquitos.
Source: Sauce recipe adapted from Bobby Flay, via The Food Network