Buffalo Chicken Taquito Recipe 455

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.

Steps:

• Preheat oven to 425 degrees.
• In a small sauce pot over medium low heat, melt butter.
• Add cajun seasoning, garlic powder. Stir to combine and cook for 1 minute.
• Add cream cheese and stir until melted and completely combined with butter and spices.
• Wisk in hot sauce and milk and simmer for 5 - 8 minutes. Add salt to taste. Combine chicken and sauce. Cool.
• Lay out a tortilla; fill with about 1/4 - 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
• Tightly roll up taquito and place seam side down on a greased baking sheet; repeat until chicken is gone. Note: To keep the tortillas rolled, place a few dabs of water on the overlapping end.
• Brush taquitos with vegetable oil on all sides.
• Bake for 12-15 minutes; rotate them every 5 minutes, until golden brown.
• Serve with blue cheese dressing and celery sticks.