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Buffalo Chicken Taquitos Recipe

Recipe by: stacey

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 h 15 m
  • Ready In5 h 30 m
  • 1Place 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.
  • 2Drain 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.
  • 3Preheat oven to 425 degrees F (220 degrees C).
  • 4Spoon 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.
  • 5Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.
Footnotes
  • Cook's Notes:
  • An additional chicken breast can be added, if desired.
  • Vegetable oil can be substituted for the peanut oil.
Ingredients
  • 5 servings
  • 495 cals
  • 3 skinless, boneless chicken breasts
  • 1 cup chicken broth
  • 1 pinch paprika, or to taste
  • salt and ground black pepper to taste
  • 3/4 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
  • 1/2 cup shredded Cheddar-Monterey Jack cheese blend
  • 2 tablespoons peanut oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    495
    25%
  • Fat:
    24.4
    38%
  • Carbs:
    43
    14%
  • Protein:
    25
    50%
  • Cholesterol:
    75
    25%

Based on a 2,000 calorie diet

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