Buffalo Chicken Taquitos

Buffalo Chicken Taquitos
  • 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


  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.

04/29/2018
Buffalo Chicken Taquitos, recipe PT15M PT1H 5 455 calories

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