Hello all… I really hope you are enjoying this blog and trying some of the recipes! The taquitos I found on Pinterest, which led me to this site for get full recipe http://www.recipe-diaries.com/2015/01/09/baked-bufffalo-chicken-taquitos/. The Spanish rice I found on Betty Crocker here http://www.bettycrocker.com/recipes/basic-spanish-rice/0d480deb-480d-4a8a-a999-91c5eb4bd7b8. I did add something special to the rice, but we will get into that later… There is also something I would tweak about the taquitos, and I’ll mention that below also. Here we go!
I started by using the perfect Chicken cooking method to cook 2 breasts of chicken (they were pretty small and I needed 2 C shredded in the end so you can adjust accordingly based on the ones you have to work with). Heat the oven to 350 degrees. I rubbed McCormick taco seasoning on both sides of the chicken breasts and started heating oil in a Dutch oven. Once hot, I cooked the chicken in the Dutch oven for about 2 minutes on each side, then baked it for 25 minutes. Remember that when it comes out it will need to rest for 5 minutes. With that started, I then mixed 8 oz cream cheese and 1/8 C buffalo sauce till well combined. Here comes where I would change it. I would cut down there cream cheese by about 1/3 to 1/2 and would increase the buffalo sauce to maybe 1/4 C to really get the flavor. As the recipe is, you get a hint, but not a lot, so go with what you like. Then set the mixture aside.
Gather all get things you need for the rice and get ready. You will need 1 medium onion diced, 1 green bell pepper diced, 2 tbsp olive oil, 1 C long grain rice, 2 1/2 C water, 8 oz crushed tomatoes, 1 tsp salt, 3/4 tsp chili powder, 1/8 tsp garlic powder (I did 1/4 tsp because we love garlic), and I also added in about 1/2 tsp diced hot hatch green chili (could have done 1 tsp and it would have been a medium heat, but even the 1/2 tsp gave some great flavor… Note the pepper was already blackened over fire and sweated in a bag for 20+ minutes then peeled, seeded, and deveined). If you want it add a green chili without the heat, a pablano or Anaheim chili would be tastey also.
When the chicken has about 5 minutes remaining, start the rice by heating 2 tbsp oil in a 10″ skillet. Add the diced medium onion and 1 C rice and sauté it for about 5 minutes stirring regularly or till it is slightly golden color. Remove from the heat, then take the chicken out of the oven to rest and bump there oven to 425 degrees. Back to there rice, stir in the diced bell pepper, 2 1/2 C water, 1 tsp salt, 3/4 tsp chili powder, 1/4 tsp garlic powder, 8 oz crushed tomatoes, and diced Hatch chili if you decide to add it. Bring that to a boil, then cover and reduce heat to low for 25 minutes stirring occasionally. Be sure that rice is tender and sauce is absorbed before serving.
While that is simmering, shred there chicken with 2 forks and mix it with the cream cheese sauce till wel combined. Spray a baking sheet with cooking spray and build your taquitos by adding about 2 tbsp (heaping if you are like me) in a thin line on a flour tortilla and roll it up. Place it seam side down on the greased baking sheet. Repeat till the filling is gone. This made 7 for me. Spray he tops with cooking spray so they get nice and crispy and bake when the rice has about 25 minutes left. When they come out the rice should be about done.
Serve it up with the taquitos cut in half and the rice on the side. We used various dipping sauces from straight buffalo sauce, red taco sauce, and a mixture of sour cream and buffalo sauce. The recipe suggested ranch, but we were out. Oops. Also, the buffalo sauce we used was a unique find at Albertsons and was Sweet Baby Ray’s Buffalo Sauce and Glaze. So yummy! Enjoy!