Buffalo Chicken Taquitos

• 3 cups Cooked And Shredded Chicken
• 8 ounces, weight Cream Cheese, Softened
• 1 ounce, weight Ranch Dressing Mix
• 1 cup Shredded Sharp Cheddar Cheese
• 1/2 cups Franks Buffalo Sauce
• 30 whole Corn Tortillas
• Ranch Dressing, To Serve

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, combine shredded chicken, softened cream cheese, ranch seasoning, cheese, and Buffalo sauce.
3. Spray 2 cookie sheets or large jelly roll pans with cooking spray and set aside.
4. Working with about 6 corn tortillas at a time, put tortillas in a clean dish towel and microwave for about 45 seconds.
5. You want them to be pipping hot so they will not crumble when you roll them.
6. Add 1-2 tablespoons of filling to one side of the tortilla.
7. Roll and lay seam side down on the cookie sheet.
8. Repeat until all the filling is gone.
9. When cookie sheet is full of taquitos, lightly sprayed the top with cooking spray just to help them brown a bit.
10. Bake about 20 minutes.
11. Serve with ranch dressing and enjoy!
12. Note: I made half this recipe and filled the taquitos pretty darn full.
13. It made 14 big taquitos.

chicken, weight cream cheese, mix, cheddar cheese, buffalo sauce, corn tortillas, dressing

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/buffalo-chicken-taquitos-2/ (may not work)