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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Adapted from Real Women of Philadelphia. Ingredients:
4 cups chicken breasts, cooked and shredded |
12 (6 inch) soft taco flour tortillas |
2 cups mozzarella cheese, grated |
4 ounces cream cheese, softened |
1/3 cup frank's hot sauce |
1/3 cup milk |
2 tablespoons butter |
1 teaspoon cajun seasoning |
1 teaspoon garlic powder |
2 tablespoons vegetable oil |
blue cheese dressing |
celery rib |
Directions:
1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add cajun seasoning, 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. Combine chicken and sauce. Cool.
6. Lay out a tortilla; fill with about 1/4 - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
7. Tightly roll up taquito and place seam side down on a greased baking sheet; repeat until chicken is gone. Note: To keep the tortillas rolled, place a few dabs of water on the overlapping end.
8. Brush taquitos with vegetable oil on all sides.
9. Bake for 12-15 minutes; rotate them every 5 minutes, until golden brown.
10. Serve with blue cheese dressing and celery sticks.
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