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It's been for a little while since I've made anything with wild ox chicken. An actually prolonged stretch of time! What's more, it's the end of the week. Tomorrow, I am heading off to my FIRST Frozen themed birthday gathering and I should state, that I am really eager to go. I haven't seen the motion picture yet, however just by surfing through Pinterest I know who the characters are. 🙂

In the event that you cook the chicken in a moderate cooker throughout the day these wild ox chicken taquitos meet up entirely quick. Different choices are to have a chicken officially cooked in t he refrigerator, a rotisserie chicken, or even canned chicken works with this. Include the warm chicken in a bowl with cream cheddar, wild ox sauce, and blend. Stuff the chicken in a flour tortilla and prepare them in the stove. I utilized the grill to get them some additional firm to finish everything. At that point begin plunging. Finger nourishment is ideal for amusement day. It's a great deal like wild ox chicken plunge wrapped inside a tortilla.

Also Try Our Recipe : Spinach and Mushroom Smothered Chicken



  • 8 oz low fat cream cheese
  • ⅛ cup buffalo sauce
  • 2 cups cooked and shredded chicken
  • 12 small flour tortillas (low carb)


  • Fat free Ranch Dressing


  1. Preheat oven to 425 degrees F.
  2. Mix cream cheese and buffalo sauce until well combined.
  3. Stir in chicken until well combined.
  4. Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.
  5. Place on lightly greased cookie sheet and repeat for remaining taquitos.
  6. Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.
  7. Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.

For more detail : bit.ly/2Bw8rMa

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