These baked taquitos are insanely delicious. When I make them for my family I do a mixture of corn tortillas and the Keto Olé Fiber tortillas. Same mixture just two different tortillas. A quick tip that I get asked about all the time, “How do you roll the corn tortillas without them ripping?” As you can see below, I usually don’t care if some of them rip because they are just as delicious, but if I’m serving them for a party and I want them to look perfect I microwave each tortilla separately in a wet paper towel for 30 seconds. Once the tortilla is soft and playable I quickly rub it with olive oil and fill it and roll it. Scroll down for the full recipe!

Buffalo Chicken Taquitos

Ingredients

2 cups shredded cooked chicken

3 ounces cream cheese, room temp

2 tablespoons pickled mild jalapeños, chopped

1/4 cup fresh cilantro, chopped

1 tablespoon dill, chopped

2 green onions, chopped

1 or 1 1/2 cups shredded cheddar cheese

1/3 cup homemade buffalo sauce (3/4 Frank's hot sauce, 1/2 cup melted butter, 1 teaspoon kosher salt, 1/2 teaspoon black pepper)

10-12 corn tortillas (or Keto Olé Fiber Tortillas)

Olive oil (for tortillas)

Cilantro Ranch Ingredients

1/2 cup plain Greek yogurt or sour cream (or combo)

1/2 cup buttermilk

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 tablespoon fresh dill, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Kosher salt

DIRECTIONS

1. Preheat your oven to 425° F. 

2. If using frozen corn to make the salsa, remove and warm under hot water or let defrost. Set aside to use later.

3. In a large bowl, combine chicken, cream cheese, shredded cheese, jalapeño, pickled jalapeños, cilantro, dill, and green onions. Stir in buffalo sauce. (If you want more for dipping then double the amount and only add half to the chicken mixture)

4. Wrap half the tortillas in a wet paper towel and warm for 45 seconds to 1 minute in the microwave, until pliable. This is important, because otherwise the tortillas will crack when you try to roll them. (**If you want perfect tortillas only microwave one or two at a time for 30 seconds) On a baking sheet, rub the tortillas with olive oil on both sides and spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Warm the second half of the tortillas and do the same. Bake for 8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.

5. While the taquitos are baking make the ranch. Combine all ingredients in a blender and mix until creamy. Refrigerate.

6. To make the corn salsa. Combine yogurt, mayo, garlic, juice of 1 lime, and a pinch of salt in a small bowl. In a separate bowl, combine the corn, cilantro, chives, chili powder, and cotija. Add a couple spoonfuls of the garlic crema, and toss to combine.

7. Remove taquitos from oven and serve the taquitos topped with corn salsa, a small amount of buffalo sauce, and ranch.