These crispy taquitos are packed with spicy buffalo chicken, perfect for a flavorful snack or appetizer. Easy to make and full of zing, they’re sure to be a hit at your next gathering or game day.
Put the chicken breasts in your slow cooker and pour in the chicken broth. Sprinkle on the paprika, salt, and pepper, then let it cook on low for about 4 hours, until the chicken is nice and tender. Once it’s done, drain out the broth and shred the chicken right in the slow cooker using two forks. Stir in the Buffalo sauce, cream cheese, and ranch dressing mix until everything is well combined. Let it cook on low for another hour so the flavors really come together.
While that’s cooking, go ahead and preheat your oven to 425°F (220°C). Grab your tortillas and spoon some of the chicken mixture onto each one, then sprinkle on some cheese. Roll them up tightly and place them seam-side down on a baking sheet that’s either nonstick or lightly greased. Brush a little oil all over the taquitos to help them crisp up in the oven.
Bake them for about 15 minutes, turning them every 5 minutes so they brown evenly. Keep an eye out—they should be golden and crispy when they’re done. Enjoy!
- Use cooked, shredded chicken to save time and ensure the filling is tender.
- Brush the taquitos lightly with oil before baking to get them extra crispy.
- If you don’t have buffalo sauce, mix hot sauce with melted butter for a quick substitute.
These crispy taquitos are packed with spicy, tangy buffalo chicken that delivers a perfect balance of heat and flavor. They make a great snack or meal that everyone will enjoy. Plus, they are easy to make and perfect for sharing at parties or family dinners.
Serve with a side of cool ranch or blue cheese dressing to balance the spicy filling. Fresh guacamole, sour cream, or a simple salsa also pair well and add extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the taquitos crispy. Avoid microwaving as it can make them soggy.
