Buffalo Chicken Taquitos

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.

Prep Time:

15 mins

Cook Time:

5 hrs 15 mins

Total Time:

5 hrs 30 mins

Yield:

10 taquitos

Servings:

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

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.

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.

Nutrition Facts (per serving)

492

Calories

24g

Fat

43g

Carbs

25g

Protein

Nutrition Facts
Servings Per Recipe 5
Calories 492
% Daily Value *
Total Fat24g	31%
Saturated Fat10g	50%
Cholesterol74mg	25%
Sodium1995mg	87%
Total Carbohydrate43g	16%
Dietary Fiber2g	8%
Total Sugars1g
Protein25g
Vitamin C0mg	1%
Calcium108mg	8%
Iron3mg	16%
Potassium276mg	6%

*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.

source by allrecipe

Tags:

- by: Soup Loving Nicole
- 8 years ago
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!
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- by: Cara Mills
- 7 years ago
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.
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- by: Kristine Miller Brosseau
- 7 years ago
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.
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- by: Bruce W Keller
- 7 years ago
Tasted great! Next time I will add additional chicken.
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- by: James Desantis
- 6 years ago
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.
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- by: Believe53787
- 5 years ago
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.
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- by: Bill Howard
- 5 years ago
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.
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- by: Knitpurlgirl
- 4 years ago
Great taste. Made by the recipe. A little too hot for us, but that is just a personal preference. Good recipe.
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- by: Beckyguidry74
- 4 years ago
I made these that are delicious but I also added a packet of ranch salad dressing mix and it made it spectacular!!!!
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