Buffalo Chicken Taquitos
4 cup(s) of chicken, cooked and shredded
12 soft taco, flour tortillas
2 cup(s) of mozzarella cheese, grated
4 ounce(s) of Philadelphia cream cheese
1/3 cup(s) of Frank’s hot sauce
1/3 cup(s) of milk
2 tbsp. of butter
1 tsp. of Mrs. Dash
1 tsp. of garlic powder
2 tbsp. of vegetable oil
*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.
Preheat oven to 425 degrees.
In a small sauce pot over medium low heat, melt butter.
Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
Combine chicken and sauce.
Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
Brush taquitos with vegetable oil on all sides.
Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
Serve with Kraft Blue Cheese Dressing and celery sticks.