Buffalo Chicken Taquitos

Name: Buffalo Chicken Taquitos
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Yield: 10 taquitos
Ingredients: 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

Rating: 4.9 stars

10 Ratings
9 Reviews
3 Photos

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.

By Stacey

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Recipe Summary

prep:

15 mins

cook:

5 hrs 15 mins

total:

5 hrs 30 mins

Servings:

Yield:

10 taquitos

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3

Preheat oven to 425 degrees F (220 degrees C).
Step 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.
Step 5

Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

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:

492 calories; protein 24.8g 50% DV; carbohydrates 42.8g 14% DV; fat 24.3g 37% DV; cholesterol 73.6mg 25% DV; sodium 1994.8mg 80% DV. Full Nutrition

Reviews (9)

Most helpful positive review

Soup Loving Nicole

07/04/2016

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 flavors got lost. Even the 15 minute bake time was spot on. The tortilla's were perfectly browned and the cheese perfectly melted. The tortilla's I had on hand were much bigger so mine were more like burritos but same principle. I've made similar recipes in the past but this one has them all beat. Thanks for sharing! Read More

Helpful

(2)

10 Ratings

5 star values: 9
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Soup Loving Nicole

07/04/2016

Helpful

(2)

Bruce W Keller

01/02/2018

Tasted great! Next time I will add additional chicken. Read More

Bill Howard

12/17/2019

I made this and it turned out great. Depending on the size of the tortillas and weight of the chicken you'll get closer to 20. I used most of a Mission taco size flour 20 pack. I also used Sweet Baby Ray's Buffalo Sauce. I'd add some hot sauce next time to boost the spice to my taste but as is they'd please a crowd. Read More

Believe53787

08/23/2019

This is an excellent recipe once you adjust to your preferred heat level. I used Sweet Baby Rays Buffalo Wing sauce. I used the recommended amount (3/4 cup) and it was hot! My first batch of taquitos were barely edible due to the heat. I like mild heat. For my second batch, instead of using a spoonful of chicken I did a small layer of the chicken and a ton of cheese (approximately 4:1 cheese to chicken ratio) and they were AMAZING! Next time I make it I will dramatically reduce the amount of Wing Sauce so I can have more chicken in each taquito. I used a convection oven. I kept the 425 degrees temp but the cook time was reduced to 8-9 minutes. No need to flip for browning purposes, but if you don’t flip them the cheese runs out as it melts. Read More

knitpurlgirl

02/22/2020

Great taste. Made by the recipe. A little too hot for us, but that is just a personal preference. Good recipe. Read More

Kristine Miller Brosseau

10/02/2017

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. Read More

Anonymous

06/20/2017

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 better. My son liked these and that never happens. I served these as a meal with a ramekin of blue cheese dressing on the side. Read More

Jim D.

02/10/2019

Great taste! Turned out a little dry however - but it may be because I only used about 1/3 of the hot sauce because my wife is a wimp. I may add some black beans to the mix next time or use a milder sauce or find a new wife (just kidding!) Second time I made it was better - not as dry. Added a little more sauce and chicken broth. Read More

Beckyguidry74

11/14/2020

I made these that are delicious but I also added a packet of ranch salad dressing mix and it made it spectacular!!!! Read More

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All Reviews for Buffalo Chicken Taquitos

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Nutritional Information

Buffalo Chicken Taquitos

Servings Per Recipe: 5
Calories: 492.1

% Daily Value *

protein: 50 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 37 %

saturated fat: 50 %

cholesterol: 25 %

vitamin a iu: 8 %

niacin equivalents: 97 %

vitamin b6: 20 %

vitamin c:

folate: 18 %

calcium: 11 %

iron: 16 %

magnesium: 10 %

potassium: 8 %

sodium: 80 %

thiamin: 38 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.