CHICKEN TAQUITOS - YUMMY AND FRESH

 

INGREDIENTS

·         3 cups shredded rotisserie chicken.

·         2 ½ cups shredded Monterey Jack cheese.

·         ¼ cup Sweet Baby Ray’s Original Barbecue Sauce.

·         ¼ cup Sweet Baby Ray’s Buffalo Wing Sauce.

·         3 ounces cream cheese, softened.

·         10 small flour tortillas, fajita size.

·         Chopped cilantro, optional.

DIRECTIONS

·         Preheat oven to 425 degrees F and coat a baking sheet with cooking oil.

·         Place chicken into a medium bowl.

·         In a small bowl, stir together cream cheese, Sweet Baby Ray’s Original Barbecue Sauce, and Sweet Baby Ray’s Buffalo Wing Sauce until smooth.

·         Add cheese to chicken mixture and stir to combine.

·         Spray one side of each tortilla with cooking spray or brush it with vegetable oil.

·         On the side of the tortilla without oil, place cream cheese filling down the center of each tortilla from one end to the other.

·         Roll up tortilla and place the seam side down on a prepared baking sheet.

·         Place in oven and bake for 20 minutes, or until crispy and golden.

·         If desired, serve with a drizzle of more Buff-a-cue Sauce and sprinkle with chopped cilantro and sour cream, ranch, or blue cheese dressings for dipping.