Ingredients
5
5 servings
- •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
Instructions
- 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.
- 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.
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.
Nutritional Facts
Per 5 servings
- Calories: 492
- Carbohydrate: 43g
- Fat: 24g
- Fiber: 2g
- Protein: 25g
- Sugar: 1g
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