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Buffalo Chicken Taquitos

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These Baked Buffalo Chicken Taquitos are crispy, flavorful tortillas filled with shredded chicken, creamy buffalo yogurt sauce, cheese, and vegetables. Baked instead of fried, they deliver bold buffalo flavor in a lighter, meal-prep friendly dish.

Ingredients

3/4 cup plain 0% Greek yogurt

1/3 cup buffalo sauce

Juice of 1 lime (about 1.5 tbsp)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Salt and pepper, to taste

1 lb cooked and shredded chicken breast (about 2 cups)

1 cup mashed white beans (optional)

1 cup cheddar cheese, shredded

1 bunch green onions, sliced finely

2 cups vegetables of choice (such as shredded carrots, chopped spinach, or diced bell peppers)

18 small (4 inch) corn tortillas

Olive oil spray or a small amount of oil for brushing

Instructions

  1. Preheat the oven or air fryer to 425°F.
  2. In a large mixing bowl, whisk together the Greek yogurt, buffalo sauce, lime juice, garlic powder, onion powder, cumin, paprika, salt, and black pepper until smooth.
  3. Add the shredded chicken, mashed white beans if using, green onions, and shredded cheddar cheese. Stir until well combined.
  4. Mix in the chopped or shredded vegetables and stir until evenly coated.
  5. Warm the tortillas by wrapping four at a time in a damp paper towel and microwaving for about 30 seconds to prevent cracking.
  6. Place the warmed tortillas on a baking sheet. Spoon 2 to 3 tablespoons of filling onto one side of each small tortilla.
  7. Roll the tortillas tightly starting from the filled edge and place seam-side down on the baking sheet.
  8. Lightly spray or brush each taquito with olive oil.
  9. Bake or air fry for 15 to 18 minutes, or until golden brown and crispy.
  10. Allow the taquitos to cool slightly before serving.

Notes

  • Use rotisserie chicken to save time when preparing the filling.
  • Swap cheddar cheese for Monterey Jack or a Mexican cheese blend for a different flavor.
  • Add diced jalapenos for extra heat or serve with ranch or blue cheese dressing.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or air fryer at 375°F for 5 to 8 minutes until hot and crispy.
  • For freezing, cool completely then freeze on a tray before transferring to a freezer-safe bag for up to 3 months.
  • Reheat frozen taquitos in an air fryer at 450°F for 5 to 10 minutes until heated through.

Nutrition

Find it online: http://recipesbyjanet.com/buffalo-chicken-taquitos/