Super simple and excellent. I discovered a similar recipe online, but it required too many components. I changed it simpler so that it can now mostly be prepared in a slow cooker.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs 15 mins |
| Total Time: | 5 hrs 30 mins |
| Servings: | 5 |
| 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
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.
- An additional chicken breast can be added, if desired.
- Vegetable oil can be substituted for the peanut oil.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 10 g |
| Sodium | 1995 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made these that are delicious but I also added a packet of ranch salad dressing mix and it made it spectacular!!!!
Great taste. Made by the recipe. A little too hot for us, but that is just a personal preference. Good recipe.
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.
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.
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.
Tasted great! Next time I will add additional chicken.
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.
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.
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!