Crockpot Buffalo Chicken Taquitos

• 8 whole Chicken Tenders
• 1/4 cups Chicken Broth
• 1/4 cups Frank's Red Hot Sauce, Plus 2 More Tablespoons
• 2 ounces, weight Cream Cheese
• 1/4 cups Shredded Cheddar Cheese
• 10 whole Corn Tortillas
• 1/2 cups Blue Cheese Or Ranch Dressing

1. Into your crockpot, place chicken tenders, chicken broth and hot sauce.
2. Place cream cheese on top of chicken.
3. Cover and turn on low for 4-5 hours.
4. When its done, preheat oven to 425 F.
5. Remove chicken from the sauce and shred it with 2 forks.
6. Stir chicken, sauce and cream cheese together to blend.
7. Then remove chicken from sauce, drain as much sauce as you can from chicken.
8. Put chicken into a bowl and stir shredded cheese into chicken.
9. Heat 3 corn tortillas at a time in the microwave for 30 seconds.
10. Place about 3 tablespoons of chicken mixture along the center of each tortilla and roll up.
11. Place on a baking sheet, seam side down.
12. Repeat until all of your chicken mixture and tortillas are used.
13. It may have been the type of corn tortillas I was using, but some would split or crack occasionally.
14. So once you heat them, just be quick!)
15. Spray the taquitos with baking spray, then place in the oven for 15 minutes.
16. Remove from oven and serve immediately with dressing as a dip!

chicken tenders, chicken broth, weight cream cheese, cheddar cheese, corn tortillas, blue cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crockpot-buffalo-chicken-taquitos/ (may not work)