Combine Ingredients: In a large bowl, combine the shredded cooked chicken, shredded cheddar cheese, chopped green onion, chopped red onion, buffalo sauce, plain Greek yogurt (or sour cream), sea salt, and garlic powder. Mix well until all the ingredients are evenly distributed and the chicken is thoroughly coated in the sauce. Make sure the chicken is shredded into small, bite-sized pieces so that it mixes easily and evenly with the other ingredients. You can use two forks to shred the chicken, or you can use a hand mixer for a quicker and more efficient shredding process.

Heat Tortillas: Heat the tortillas in the microwave for 10 seconds to make them more pliable and prevent them from cracking when you roll them. You can also heat the tortillas in a dry skillet over medium heat for a few seconds per side, or even briefly char them over an open flame for a smoky flavor. Warming the tortillas is a crucial step for preventing breakage and ensuring that the taquitos roll up easily and hold their shape during cooking.

Fill Tortillas: Place a serving of the chicken mixture (about 2-3 tablespoons) on one side of each tortilla. Be careful not to overfill the tortillas, as this will make them difficult to roll and may cause the filling to spill out during cooking. Distribute the filling evenly across the tortillas, leaving a small border around the edges to prevent the filling from squeezing out.

Roll Taquitos: Tightly roll up each tortilla, starting from the side with the filling. Tuck the ends of the tortilla in as you roll to create a secure and compact taquito. Secure the taquitos with toothpicks if necessary, especially if you are pan-frying them. Rolling the taquitos tightly will help them to hold their shape during cooking and prevent the filling from falling out.

Cook Taquitos: You can cook the taquitos in a couple of different ways:

• Stovetop Method: Heat a dry skillet over medium heat. Place the rolled taquitos in the skillet, seam-down first, and cook on both sides until golden brown and crispy, about 2-3 minutes per side. Cooking the taquitos on the stovetop creates a wonderfully crispy and slightly charred exterior.
• Oven Method: Preheat your oven to 400 degrees Fahrenheit. Place the rolled taquitos on a baking sheet lined with parchment paper, seam-down first. Bake for about 10-12 minutes, or until golden brown and crispy. Baking the taquitos is a healthier option, as it requires less oil, and it’s a great way to cook a large batch of taquitos at once.

Serve: Once the taquitos are cooked to your liking, remove them from the skillet or oven and let them cool slightly. Top the cooked taquitos with additional chopped green onion for garnish, and serve them with ranch dressing or blue cheese dressing for dipping. These taquitos are best served immediately while they are hot and crispy, but they can also be kept warm in a low oven if needed.