So, when deciding what to post today, my original plan was buffalo chicken dip. Then I realized that buffalo chicken dip is not only extremely popular, it’s also a bit overrated, and not at all impressive! So do you want something almost as easy, that tastes even better, and will definitely impress your guests or even just your family? You absolutely HAVE to try these buffalo chicken taquitos. They’re a bit more work, but not much. And they’re definitely worth it!
What you’ll need:
2 large chicken breasts
1/2 C Frank’s Buffalo Hot sauce (plus more if you like more kick)
2 tbs sour cream
1/4 C mozzarella cheese
1/4 Colby jack cheese
1/4 tsp dry dill
1/2 tsp garlic powder
1/2 tsp dried parsley
salt and pepper to taste
10-15 white corn tortillas
You can either cook the chicken in the instant pot or a crock pot, so I’m including directions for both! Whichever you choose start by putting 1/4 cup of the hot sauce over both chicken breasts and season with salt and pepper.
In the Instant Pot
Pour in 2 cups of water and place chicken on the rack. Place the lid on your instant pot and set the pressure release to “sealing.” On manual set time to 12 minutes. Walk away and wait for it to beep, then release the pressure and remove chicken.
Pour 1 cup of water in the bottom of the crock pot and then put in the chicken. Cook on low for 4-5 hours or on high for 2-2.5 hours. Remove the chicken.
Now that you’ve finished cooking your chicken either shred it using two forks or place it in a bowl and use a hand mixer. The hand mixer is by far the quickest and easiest method and your chicken will be evenly shredded.
In a medium bowl add chicken, remaining hot sauce, sour cream, cheese, and seasonings. Mix well. Now taste it! Add salt and pepper to taste, and if you like a bit more spice add more hot sauce until it suits your taste buds!
Wrap 10 tortillas in a towel and heat them in the microwave for about one minute, until they are warm and soft enough to wrap without breaking. Keep them wrapped as you work. On medium high, heat about 1/4 inch of oil while you start rolling your taquitos.
Add one or two tablespoons of chicken to a tortilla fold the tortilla over and roll! I fry mine as I go so that they don’t unroll. You may need to adjust your temperature as you go so the tortillas don’t burn. Once the tortilla is gold brown place the taquito on a plate lined with a paper towel to drain the grease.
Repeat until all of your chicken is gone!
Serve with sour cream or ranch dressing.