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
What Makes This Recipe Special
Kitchen Tricks
- Brush the taquitos lightly with oil before baking to get them extra crispy.
- If you don’t have buffalo sauce, mix hot sauce with melted butter for a quick substitute.
Step 1
Put the chicken breasts in your slow cooker and pour in the chicken broth. Sprinkle on the paprika, salt, and pepper, then let it cook on low for about 4 hours, until the chicken is nice and tender. Once it’s done, drain out the broth and shred the chicken right in the slow cooker using two forks. Stir in the Buffalo sauce, cream cheese, and ranch dressing mix until everything is well combined. Let it cook on low for another hour so the flavors really come together.
Step 2
While that’s cooking, go ahead and preheat your oven to 425°F (220°C). Grab your tortillas and spoon some of the chicken mixture onto each one, then sprinkle on some cheese. Roll them up tightly and place them seam-side down on a baking sheet that’s either nonstick or lightly greased. Brush a little oil all over the taquitos to help them crisp up in the oven.
Step 3
Bake them for about 15 minutes, turning them every 5 minutes so they brown evenly. Keep an eye out—they should be golden and crispy when they’re done. Enjoy!
