Spicy Southwestern chicken taquito recipe.

I know these are flautas, but I had to trick all of the northern mommies into clicking this recipe.  🙂 This is the perfect recipe to use up all of that leftover chicken.  Your family is going to be begging you to make these over and over again.  Pretty soon you will be cooking extra chicken on purpose, just to make these awesome chicken taquitos.

These are so meaty, cheesy, crispy and spicy…….oh I can’t wait to eat one.  This is great as an appetizer, after school snack or as a main meal item.  Serve this will with chips and salsa or re fried beans and rice.

These are so perfect for Super Bowl parties, pot lucks, family reunions or family get togethers.

I’m using smoked chicken, but you can use whatever chicken you’ve got left.  Make sure you pull all of the bones and cartilage out first.

  • 6-8 cups cook chicken.
  • 2 cups of cooked or canned beans no juice.  Pinto or black beans are best.
  • 1 1/2 cups of corn
  • 1 bunch of fresh cilantro diced.
  • 1 cup of diced jalapenos.
  • 24 oz cream cheese
  • 1 1/2 pounds of shredded parmesan cheese
  • 3/4 cup of franks buffalo sauce

Okay now mix by hand until all of the cream cheese is blended into the mixture.   The mixture should be kind of sticky, but not real saucy.  If it seems to dry add a little more franks.  If it is too wet add some more shredded cheese.

Now you need to make a paste.  Mix 1 part flour 1 part water with a fork.  It should look like pancake batter when you are down.

Spread mixture across an eight inch flour tortilla and roll.  Use a little paste to seal the tortilla up.  Fry until crisp.  Use ranch for dipping.

You can also freeze the extras and just reheat them in the oven for an easy after school snack.

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