¼ cup wing sauce (I use Frank’s buffalo wing sauce)
3 cups cooked shredded chicken (I use a rotisserie)
1½ cups grated sharp cheddar cheese
Fajita size flour tortillas* (about 12)
Kosher salt
Dipping Sauce:
½ cup ranch dressing
1 tablespoon wing sauce (or a little more if you’d like)
Instructions
Preheat oven to 425 degrees. Line a cookie sheet with tin foil and spray with cooking spray. Set aside.
In a medium bowl combine cream cheese, ranch dressing and wing sauce. Mix together until smooth (I like to use my hand mixer).
Add shredded chicken and grated cheese and stir until well combined.
Place about two heaping tablespoons chicken filling down the edge of each tortilla. Roll tightly and place on prepared cookie sheet. Spray with cooking spray and sprinkle lightly with kosher salt.
Bake for 12 to 15 minutes or until edges start to turn golden brown. Serve with dipping sauce.
While taquitos are baking, prepare sauce by whisking ranch dressing and wing sauce together.
You can also use corn tortillas if you’d like, just place the corn tortillas between a couple damp paper towels and microwave them for about 20 seconds. This will make them soft and more pliable so they roll easier without tearing.
