time saving meal prep system

Baked Buffalo Chicken Taquitos – C

Baked Buffalo Chicken Taquitos - C
carrot and celery sticks, melon
Baked Buffalo Chicken Taquitos - C
carrot and celery sticks, melon

Ingredients

Prep
  • 4 oz cream cheese softened
  • 1 C ranch dressing or blue cheese
  • 1/3 C Frank's red hot sauce divided
  • 3 C deli rotisserie chicken shredded
  • 1 1/2 C sharp cheddar cheese shredded
  • salt to taste
  • 12 flour tortillas fajita size
  • 3 carrots
  • 3 celery rib
On Cooking Day
  • foil
  • olive oil spray
  • 1/4 C blue cheese crumbles optional
  • 1 watermelon or honeydew precut

Instructions

To Assemble
  1. Add the cream cheese and 1/3 of the dressing to a medium bowl. Add the Frank's to the bowl, being sure to reserve a spoonful for the dipping sauce.
  2. Add the next 3 ingredients to the bowl and stir to combine.
  3. Spoon chicken mixture onto tortillas and roll tightly. Store in a large container with a lid.
  4. In a small bowl with a lid add the remaining dressing and Frank's. Stir to combine and cover.
  5. Cut carrots and celery into sticks and store in a zipper bag.
To Cook
  1. Line a baking sheet with foil and spray with olive oil spray. Place taquitos on the baking sheet, and spray with olive oil spray.
  2. Bake at 425 for 12-15 minutes or until the taquitos begin to brown on the edges.
  3. Drizzle with a bit of the dipping sauce and sprinkle with blue cheese crumbles as desired. Serve with vegetable sticks and melon of choice.

Ingredients

Prep
  • 4 oz cream cheese softened
  • 1 C ranch dressing or blue cheese
  • 1/3 C Frank's red hot sauce divided
  • 3 C deli rotisserie chicken shredded
  • 1 1/2 C sharp cheddar cheese shredded
  • salt to taste
  • 12 flour tortillas fajita size
  • 3 carrots
  • 3 celery rib
On Cooking Day
  • foil
  • olive oil spray
  • 1/4 C blue cheese crumbles optional
  • 1 watermelon or honeydew precut

Instructions

To Assemble
  1. Add the cream cheese and 1/3 of the dressing to a medium bowl. Add the Frank's to the bowl, being sure to reserve a spoonful for the dipping sauce.
  2. Add the next 3 ingredients to the bowl and stir to combine.
  3. Spoon chicken mixture onto tortillas and roll tightly. Store in a large container with a lid.
  4. In a small bowl with a lid add the remaining dressing and Frank's. Stir to combine and cover.
  5. Cut carrots and celery into sticks and store in a zipper bag.
To Cook
  1. Line a baking sheet with foil and spray with olive oil spray. Place taquitos on the baking sheet, and spray with olive oil spray.
  2. Bake at 425 for 12-15 minutes or until the taquitos begin to brown on the edges.
  3. Drizzle with a bit of the dipping sauce and sprinkle with blue cheese crumbles as desired. Serve with vegetable sticks and melon of choice.