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My review
Buffalo Chicken Taquitos
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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 492Original recipe yields 5 servings (10 taquitos)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- An additional chicken breast can be added, if desired.
- Vegetable oil can be substituted for the peanut oil.
Nutrition Facts
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Reviews
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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...
7/30/2018
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...
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 ...