Buffalo Chicken Taquitos recipe

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Ingredients

3 skinless, boneless chicken breasts
1 cup chicken broth
1 pinch paprika, or to taste
salt and ground black pepper to taste
¾ cup Buffalo wing sauce (such as Frank's® RedHot)
1 (4 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
10 (6 inch) flour tortillas
½ cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons peanut oil

Nutrition Info

492.1 calories
carbohydrate: 42.8 g
cholesterol: 73.6 mg
fat: 24.3 g
fiber: 2.1 g
protein: 24.8 g
saturatedFat: 9.9 g
servingSize: -
sodium: 1994.8 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken breasts into slow cooker, pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.

  2. Drain broth, shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix, stir until well mixed. Cook on low until flavors are blended, about 1 hour.

  3. Preheat oven to 425 degrees F (220 degrees C).

  4. Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.

  5. Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

Recipe Yield

10 taquitos

Recipe Note

Super easy and extremely good. I found a recipe online that was similar, but it had too many ingredients. I simplified it and now it can be made mostly in the slow cooker.

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