Buffalo Ranch Chicken Taquitos
These Buffalo Ranch Chicken Taquitos were our fun Saturday night dinner, but they could easily be served as an appetizer or game day snack.
I used soft taco size flour tortillas, so they were fairly large compared to some of the snack-sized taquitos I have had.
I’m pretty sure they are technically called “flautas” because of the size and use of flour -vs- corn tortillas… but oh well 😉
Whatever you call them, a simple recipe with familiar ingredients always makes the kids happy.
And with the buffalo sauce addition the husband was equally as pleased.
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How to make Buffalo Ranch Chicken Taquitos
First put 2 cups of cooked, shredded chicken into a bowl.
Then add 1/4 cup each of sour cream and buffalo sauce, 1 1/2 cups shredded Cheddar cheese, plus a tablespoon of dry ranch or parmesan ranch seasoning.
Mix this together and spread onto 8 soft taco size flour tortillas.
You could make them snack-sized by using smaller corn tortillas if preferred.
Roll them tightly and place on a lined baking sheet, seam side down.
Then brush the tops with olive oil.
These will bake in a 400-degree oven for 14 to 16 minutes.
Really just until golden brown and crispy.
While the taquitos were cooking, I made a dipping sauce.
In a small bowl combine 1/4 cup each sour cream, ranch dressing, and buffalo sauce.
Serve Buffalo Ranch Chicken Taquitos with the dipping sauce 🙂
Yeah, yeah I got a little fancy and also did a ranch and buffalo drizzle over the top.
This was truly a hit at dinner!
I am certain the kids thought they got away with skipping dinner altogether thanks to the snacky vibes of this dish 😉
If you like Buffalo Ranch Chicken Taquitos, you might also like these recipes…
Loaded Buffalo Chicken and Potatoes
Smoked Buffalo Chicken Shotgun Shells
Buffalo Chicken Taco Dip
Buffalo Chicken Tater Tot Bites
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Buffalo Ranch Chicken Taquitos
Buffalo Ranch Chicken Taquitos (or Flautas) are easy to make with leftover or rotisserie chicken…a great dinner, appetizer, or game day snack recipe!
Ingredients
- 2 cups cooked shredded or chopped chicken
- 1 1/2 cups shredded cheese of choice (I used Cheddar)
- 1/2 cup sour cream
- 1/2 cup buffalo sauce
- 1 tablespoon dry ranch or parmesan ranch seasoning blend
- 8 soft taco size flour tortillas (or 15 corn tortillas) warmed to make them more pliable
- 2 tablespoons olive oil
- 1/4 cup ranch dressing
Instructions
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Put the chicken in a bowl with cheese, half of the sour cream, half of the buffalo sauce, and the ranch seasoning. Mix until combined.
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Spread this mixture evenly onto the warm tortillas and roll tightly. Place on a lined baking sheet, seam side down. Brush olive oil over top.
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Bake in a 400-degree oven for 14 to 16 minutes (corn tortillas may take less time, keep an eye on them). While they are baking combine remaining sour cream and buffalo sauce with the ranch dressing for a dipping sauce.
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