Buffalo Chicken Taquitos

I just received this recipe from my wonderful sister-in-law Rachel Carpenter of John Day.
These look scrumptious – a “buffalo wing” twist on taquitos!
I don’t know why I’ve never thought to make homemade taquitos. I think my family – including my four growing boys – would love these, and I may have to make a double batch just to keep up with them!

Rachel serves these with Red Rice and her El Mercado’s Mexican Coleslaw - a recipe that is also available on my blog.

Load your plate up and enjoy!

Ingredients: 
4 C. cooked, shredded chicken
12 soft taco, flour tortillas
2 C. grated mozzarella cheese
4 oz. cream cheese
1/3 C. Franks Hot Sauce
1/3 C. milk
2 Tbsp. butter
1 tsp. Mrs. Dash
1 tsp. garlic powder
2 Tbsp. vegetable oil
 
Directions:
Preheat oven to 425 F.
Melt butter in small saucepan over med low heat. Add Mrs. Dash and 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 warmed tortillas, fill each with about 1/4-1/3 C. chicken and 2 Tbsp. shredded Mozzarella cheese.
Tightly roll up each taquito and place on greased baking sheet. Repeat until all chicken mixture is used.
Brush taquitos with vegetable oil on all sides.
Bake for 15-18 minutes. Rotate every 5 minutes until golden brown.
Serve with blue cheese dressing if desired.