Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 5 hrs 15 mins
Total Time: 5 hrs 30 mins
Servings: 5