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Buffalo Chicken Taquitos
Buffalo Chicken Taquitos
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Prep Time:
15 minutes
Cook Time:
315 minutes
Total Time:
330 minutes
Spicy Buffalo chicken taquitos loaded with creamy goodness, slow-cooked to perfection and baked with melted cheese.
Ingredients:
  • 3 skinless, boneless chicken breasts
  • 1 cup chicken broth
  • 1 pinch paprika, or to taste
  • salt and ground black pepper to taste
  • 0.75 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
  • 0.5 cup shredded Cheddar-Monterey Jack cheese blend
  • 2 tablespoons peanut oil
Instructions:
  • Add chicken breasts to the slow cooker and pour in chicken broth. Season generously with paprika, salt, and pepper. Slow cook until chicken is tender, around 4 hours.
  • Pour out the broth and use 2 forks to shred the chicken in the slow cooker. Mix in the Buffalo sauce, cream cheese, and ranch dressing mix until fully combined. Allow the flavors to blend together by cooking on low for about 1 hour.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Place a generous amount of chicken on the tortillas and sprinkle with cheese. Roll them up and lay them seam-side down on a nonstick baking sheet. Brush all sides of the taquitos with oil.
  • Roast in the oven, flipping regularly, until golden brown, for around 15 minutes.

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