Baked Buffalo Chicken Taquitos
by KaitCav
Perfect for a Friday night, any buffalo chicken lover will love these Baked Buffalo Chicken Taquitos!
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INGREDIENTS
- 4 ounces cream cheese ; softened
- 1/8 cup buffalo sauce
- 1 cup shredded Monterey jack cheese
- 1/8 cup blue cheese crumbles
- 1 can (12.5-ounce) Swanson® Premium Chunk Chicken Breast ; drained
- 8 8- inch flour tortillas
- coarse Kosher salt
INSTRUCTIONS
Preheat the oven to 350°F.
In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.
Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.
Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.
NOTES
KaitCav
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (68g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 215 | ||
| Calories from Fat: 164 (76%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.2g | 24 % | |
| Saturated Fat 11g | 55 % | |
| Monounsaturated Fat 4.7g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 55.7mg | 17 % | |
| Sodium 591.7mg | 20 % | |
| Potassium 93.6mg | 2 % | |
| Total Carbohydrate 1.7g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.6g | ||
| Protein 11.4g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 215
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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