Mix together shredded (and cooled) chicken, hot buffalo sauce, garlic powder, paprika, and shredded Mozzarella cheese.
Heat a small skillet over medium-high heat and add one corn tortilla.
Heat corn tortilla for 1 minute on each side to soften.
Remove corn tortilla from skillet and fill with chicken mixture, spreading it down the center of the tortilla.
Roll up the tortilla and secure it with a toothpick.
Repeat until all tortillas are filled and secured.
Fry Buffalo Chicken Taquitos in vegetable oil until browned.
Drain taquitos on paper towels. Remove toothpick from each taquito and serve warm with dipping sauce.
Notes
Wake up the flavors – To bring in much more flavor, add kosher salt and black pepper, and other great seasonings. Suggested are cumin, onion powder, chili powder, or ranch seasoning. Serve with Dip – Taquitos taste the best when served with a dipping sauce. Try ranch dressing or blue cheese dressing. Taquitos also thrive with sour cream, avocado cream sauce, and additional hot sauce.Change up the protein – While this recipe is specifically about chicken taquitos, the filling can be made with any sort of cooked protein including ground beef, ground chicken, or shredded or ground pork.