Step 1

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Alternatively, preheat the air fryer to 400°F (205°C).

Step 2

In a large bowl, beat the cream cheese until soft and smooth. Scrape the bottom and sides of the bow, then blend in the Buffalo sauce, ranch dressing, and garlic powder.

Step 3

Add the shredded chicken, cheddar cheese, and blue cheese (if using) and mix until everything is well combined and evenly coated in the sauce.

Step 4

Warm the tortillas in the microwave for about 20-30 seconds to make them more pliable. Spoon about 1/4 cup of the Buffalo chicken mixture down the center of each tortilla. Fold one side over the filling, then continue rolling (tightly) to enclose the filling. Place them seam-side down on the prepared baking sheet with 1-2 inches between each.

Step 5

Spray the tops of the taquitos lightly with olive oil or avocado spray. Bake in the oven for 15-20 minutes or in batches in the air fryer for about 8 minutes, flipping halfway through. They should be golden brown and crispy, and the cheese should be melted.

Step 6

Serve warm with additional Buffalo sauce, ranch, or blue cheese dressing for dipping. Enjoy.