Best Buffalo N Ranch Taquitos Recipe By Tasty Recipes

BUFFALO CHICKEN TAQUITOS

Steps:

• 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.

BUFFALO 'N RANCH TAQUITOS RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
• In a large bowl, mix together the shredded chicken, diced celery, Frank's® RedHot® Buffalo 'N Ranch Thick Sauce, cream cheese, and salt until fully combined.
• In a small bowl, mix together the flour and water to create a paste.
• Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
• Scoop about 2 tablespoons of the chicken mixture onto the lower third of a tortilla, then tightly roll up the tortilla, brushing a bit of flour paste on the edge of the tortilla to seal together. Place seam-side down on a baking sheet and repeat with the remaining ingredients.
• Add 3-4 of the rolled taquitos at a time to the hot oil, seam-side down, and fry, turning halfway through, for 4 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain any excess oil.
• Serve with more Frank's® RedHot® Buffalo 'N Ranch Thick Sauce for dipping.
• Enjoy!