Name: Buffalo Chicken Taquitos
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Skinless, boneless chicken breasts - 3; Chicken broth - 1 cup; Paprika, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Buffalo wing sauce (such as Frank's® RedHot) - ¾ cup; Cream cheese, softened - 1 (4 ounce) package; Ranch dressing mix - 1 (1 ounce) package; Flour tortillas - 10 (6 inch); Shredded Cheddar-Monterey Jack cheese blend - ½ cup; Peanut oil - 2 tablespoons

Ingredients for - Buffalo Chicken Taquitos

1. Skinless, boneless chicken breasts 3

2. Chicken broth 1 cup

3. Paprika, or to taste 1 pinch

4. Salt and ground black pepper to taste 1 pinch

5. Buffalo wing sauce (such as Frank's® RedHot) ¾ cup

6. Cream cheese, softened 1 (4 ounce) package

7. Ranch dressing mix 1 (1 ounce) package

8. Flour tortillas 10 (6 inch)

9. Shredded Cheddar-Monterey Jack cheese blend ½ cup

10. Peanut oil 2 tablespoons

How to cook deliciously - Buffalo Chicken Taquitos

1 . Stage

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 . Stage

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 . Stage

Preheat oven to 425 degrees F (220 degrees C).

4 . Stage

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 . Stage

Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.