Buffalo Chicken Taquitos

2 cups cooked, diced or shredded chicken
1/3 cup light cream cheese 
2 tbsp dry Ranch seasoning mix
1/3 cup Frank's Red Hot sauce  
1 cup grated mozzarella cheese (or Monterey jack)
10 small flour tortillas 
Cooking spray
Kosher salt

Heat oven to 425 degrees. 

Line a baking sheet with foil and lightly coat with cooking spray.   In a medium bowl, heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add ranch seasoning and Frank's red hot sauce and stir to combine.  Add the chicken and cheese and mix. You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Place 2-3 tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. If your tortillas are cracking or breaking, you can microwave them for 10-20 seconds with a damp paper towel over top. Once rolled, place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or brush with a bit of oil and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Remove from the oven and serve with ranch for dipping.  

*Alternatively if you don't already have cooked chicken you can place 2-3 chicken breasts in a baking dish sprayed with cooking spray.  Sprinkle with seasoning salt, pepper, garlic powder and paprika and bake for approximately 30 minutes or until cooked through.  Dice finely.