Buffalo Chicken Taquitos
Description
These tasty Buffalo chicken taquitos are cooked with cream cheese, ranch dressing, and hot sauce in a slow cooker, then baked with cheese.
Ingredients
•
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
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.