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
Why This Recipe Is So Delicious
Helpful Chef Tips
- Fry the taquitos in hot oil to get them extra crispy without absorbing too much grease.
- If you prefer a healthier option, bake them on a wire rack to keep them crisp.
Directions
Place the chicken breasts in your slow cooker and pour in the chicken broth. Sprinkle in some paprika, salt, and pepper for seasoning. Let it cook on low for about 4 hours, until the chicken is nice and tender. Once it’s done, drain 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. Keep it on low for another hour so the flavors have time to meld together. Meanwhile, preheat your oven to 425°F (220°C). Spoon the spicy chicken mixture onto each tortilla, sprinkle with cheese, then roll them up tightly and place them seam-side down on a nonstick baking sheet. Brush the taquitos all over with a little oil to help them crisp up. Bake in the oven, turning them every 5 minutes, until they’re golden and crispy, about 15 minutes.
