Pre heat oven to 400 F. In a small bowl mix the hot sauce and butter together. Pour over the shredded chicken. Then mix until the chicken is well coated. Place the chicken into a baking dish and bake for 20 minutes, stirring half way. Let cool for 10 minutes before making the cheese shells.
In a large mixing bowl, mix the cheddar, mozzarella and parmesan cheeses. Using the cheese mixture make small balls, then place onto a parchment paper lined baking sheet. Bake @ 400 F for 6-8 minutes, or until the edges are golden brown.
Let the cheese shells cool for 1- 2 minutes. Flip the shells upside down, then place a few spoonfuls of the buffalo chicken on the edge of each shell. Tightly roll each one into a cigar shape. (You need to do this quite quickly, before the cheese hardens.)
Note: To reheat these Keto Buffalo Chicken Taquitos, Preheat oven to 350 F. Bake for 6-8 minutes.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/2018/04/keto-buffalo-chicken-taquitos/