Buffalo Chicken Taquitos

This is a recipe I modified from: http://stayforsupper.com/2012/08/21/buffalo-chicken-taquitos/ and it has become a mainstay when we host parties.

Serve with blue cheese dip and/or celery sticks. You can also cut the hot sauce with regular buffalo sauce to diminish the heat.

Serves: If you wrap the taquitos tightly, it will yield about 18.

You will need:

tortillas – I prefer El Banderito – some brands aren’t that good for rolling (i.e. mission)
4 cups shredded chicken – you can cook it yourself, or use a rotisserie
2 cups mozzarella or cotija
4 oz cream cheese
1/3 cup franks hot sauce
1/3 cup milk
2 tbs butter
1 clove garlic, minced
sea salt & pepper, to taste
1 tsp cumin

Step one:

Preheat oven to 425 degrees.
In a small sauce pot over medium low heat, melt the butter.
Add garlic and cumin to the melted butter, and stir.
Add the cream cheese and stir until it is melted completely and combined with butter and spices.
Whisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt and pepper to taste.
Add shredded chicken to the mixture and blend.

Step two:

Lay out a tortilla; I use maybe 2 tbs chicken and a sprinkle of mozzarella.
Tightly roll up the taquito and place on a greased baking sheet; repeat until chicken is gone. I use a pastry brush and water to seal the tortilla well.
Brush the taquitos with a little vegetable oil on all sides.
Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown