Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

• 4 cup(s) of chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cup(s) of mozzarella cheese, grated
• 4 ounce(s) of Philadelphia cream cheese
• 1/3 cup(s) of Frank’s hot sauce
• 1/3 cup(s) of milk
• 2 tbsp. of butter
• 1 tsp. of Mrs. Dash
• 1 tsp. of garlic powder
• 2 tbsp. of vegetable oil

*Note to make a lower calorie/fat version of this.  Use the Fat Free or 1/3 Less Fat Cream Cheese.

Steps

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos with vegetable oil on all sides.
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
11. Serve with Kraft Blue Cheese Dressing

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Baked Chicken and Spinach Flautas

Baked Chicken and Spinach Flautas

Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. 

To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

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