Baked Buffalo Chicken Tacos
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 Tacos
- Serves:
- 4-6
ingredients
- 1 tablespoon butter
- 25 ounces chicken (canned or precooked and finely chopped or shredded)
- 3⁄4 cup buffalo wing sauce
- 12 taco shells
- 8 ounces cheese, Mexican Blend Shredded
- 2 stalks celery, finely chopped
- 1 cup broccoli, finely chopped
- 1 cup lettuce, finely chopped
- 2 tablespoons Italian parsley, finely chopped
- 1⁄4 cup ranch dressing
- 1⁄4 cup blue cheese, crumbles
directions
- Preheat oven to 400 degrees.
- Melt butter is a large skillet and add chicken to heat through.
- Add hot sauce, continue heating until warmed through.
- Add 1-2 T. of shredded cheese to the bottom of a taco shell, and top with a heaping tablespoon of shredded chicken mix. The two items together should fill each shell about 3/4 full.
- Continue filling all 12 shells as above, lining them upright in a 9 x 13 pan pan, sprayed with cooking spray. I use a rolled clean dish towel along one side of the pan while I am filling them to help the filled shells to stay upright. I was able to place 8 filled shells down the middle of the pan and two length-wise on each side of the row. The shells lining the side helped keep the middle row upright.
- Sprinkle the remaining shredded cheese across the tops of the shells.
- Bake uncovered for 7-10 minutes until the cheese is melted, and the edges of the shells are browned.
- While baking, prepare the mixed salad topping by tossing the finely chopped broccoli, celery, parsley and lettuce. Toss with the ranch dressing, adding more to taste if desired.
- If all members of the household like blue cheese, it can be mixed in the salad. If not, those who enjoy blue cheese add it at the table.
- When tacos are finished baking, serve hot, topped with salad.
- Extra buffalo sauce, ranch, and blue cheese can be placed on the table as additions.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.