Prep Time:
15 mins
Cook Time:
5 hrs 15 mins
Total Time:
5 hrs 30 mins
Servings:
5
Yield:
10 taquitos
Ingredients
Directions
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.
Cook's Notes:
An additional chicken breast can be added, if desired.
Vegetable oil can be substituted for the peanut oil.
Nutrition Facts (per serving)
| 492 | Calories |
| 24g | Fat |
| 43g | Carbs |
| 25g | Protein |
