Buffalo Chicken Taquitos - cooking recipe

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

Preparation

Preheat oven to 425 degrees.
In a small sauce pot over medium low heat, melt butter.
Add cajun seasoning, garlic powder. Stir to combine and cook for 1 minute.
Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5 - 8 minutes. Add salt to taste. Combine chicken and sauce. Cool.
Lay out a tortilla; fill with about 1/4 - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
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.
Brush taquitos with vegetable oil on all sides.
Bake for 12-15 minutes; rotate them every 5 minutes, until golden brown.
Serve with blue cheese dressing and celery sticks.