Buffalo Chicken Taquitos

• 3 skinless, boneless chicken breasts
• 1 cup chicken broth
• 1 pinch paprika, or to taste
• salt and ground black pepper to taste
• 3/4 cup Buffalo wing sauce (such as Frank's(R) RedHot)
• 1 (4 ounce) package cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 10 (6 inch) flour tortillas
• 1/2 cup shredded Cheddar-Monterey Jack cheese blend
• 2 tablespoons peanut oil

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

skinless, chicken broth, paprika, salt, buffalo wing sauce, cream cheese, flour tortillas, cheddarmonterey, peanut oil

Taken from www.allrecipes.com/recipe/254402/buffalo-chicken-taquitos/ (may not work)