Ingredients

• 3 skinless , boneless chicken breasts
• 1 cup chicken broth
• 1 pinch paprika , or to taste
• salt and ground black pepper to taste
• 0.75 cups Buffalo wing sauce , such as Frank's® RedHot
• 1 , 4 ounce
• 1 , 1 ounce
• 10 , 6 inch
• 0.5 cups shredded Cheddar-Monterey Jack cheese blend
• 2 tablespoons peanut oil

Instructions

1. 1 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. 2 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. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 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. 5 Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

Nutrition per serving