Buffalo Chicken Taquitos

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Condiments

  • 1/2 cup Hot sauce
  • 1/2 cup Naturally fresh bleu cheese dressing

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 10 Corn tortillas, Small

• Dairy

  • 1/2 cup Cheese
  • 1/2 cup Yogurt, whole plain

Found on almostsupermom.com

Description

Ingredients

• 10-12 small corn tortillas
• Oil for frying (I prefer coconut oil)
• 2 cups cooked, shredded chicken
• 1/2 cup hot sauce
• 1/2 cup naturally Fresh Bleu Cheese dressing
• 1/2 cup whole, plain yogurt
• 1/2 cup shredded cheese

Directions

• Preheat oven to 350.
• Combine all the ingredients in a shallow baking dish.
• Bake for 20 minutes.
• Heat oil over medium-high heat in a pot or cast iron skillet
• While oil is heating, place chicken dip on a corn tortilla and roll up, leaving the ends open.
• Once oil is hot place the filled corn tortillas in the oil and cook for 4-5 minutes flipping them over halfway through if they are not submerged in the oil.
• Place on a paper towel to absorb the excess oil.
• Serve warm with some bleu cheese dressing for dipping.