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
- 0.75 cups Buffalo wing sauce , such as Frank's® RedHot
- 1 , 4 ounce
- 1 , 1 ounce
- 10 , 6 inch
- 0.5 cups shredded Cheddar-Monterey Jack cheese blend
- 2 tablespoons peanut oil
Instructions
-
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.
-
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.
-
3
Preheat oven to 425 degrees F (220 degrees C).
-
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.
-
5
Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.
Nutrition Facts
Per serving
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