Buffalo Chicken Taquitos with Cilantro Lime Crema


  1. Heat fryer to 350 F.
  2. Combine cream cheese, ranch dressing, hot sauce and chili powder and mix until smooth.
  3. Add the shredded chicken and cheese. Mix until well combined.
  4. Place 2 heaping tablespoons of the mixture down the edge of each tortilla and tightly roll. Secure each with toothpicks.
  5. Fry taquitos in batches until crispy and golden brown. Drain on paper towels and remove toothpicks.
  6. Prepare the dipping sauce by mixing together the mayonnaise, sour cream, lime juice, zest, cilantro and salt.


  • 1 cup cheese, cheddar, sharp, shredded
  • 3 cups chicken breasts, cooked, shredded
  • 1 tsp chili powder
  • 2 tbsp cilantro, fresh, chopped
  • 8 oz Kraft® Philadelphia Original Cream Cheese, softened
  • 2 lime(s), juice and zest
  • 1 cup Kraft® Mayo Real Mayonnaise
  • Kraft® Classic Ranch Dressing
  • 3/4 tsp salt
  • 1/2 cup Tabasco wing sauce
  • 1 1/2 cup sour cream
  • 24 Flour tortillas, 8 in