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My review
Buffalo Chicken Taquitos
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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Ingredients
5 h 30 m servings 495 calsOriginal recipe yields 5 servings (10 taquitos)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Notes:
- An additional chicken breast can be added, if desired.
- Vegetable oil can be substituted for the peanut oil.
Nutrition Facts
Per Serving: 495 calories; 24.4 g fat; 43 g carbohydrates; 25 g protein; 75 mg cholesterol; 2187 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
7/4/2016
This was excellent and super simple. I didn't expect to like the cream cheese in this but it worked very nicely. It gave the chicken a nice creaminess but it wasn't so much that all of the other...
10/1/2017
Family loved it! We used light ranch dressing instead of the ranch packet, light cream cheese and low fat cheese as well as low carb tortillas.
6/19/2017
Loved it! The only change I made was I added fresh spinach. We made some with whole wheat tortillas and some with white. The white turned out crispier but I liked the flavor of the whole wheat ...