Baked Buffalo Chicken Tacos

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READY IN: 40mins
SERVES: 4-6
YIELD: 12 Tacos
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon butter
  • 25
    ounces chicken (canned or precooked and finely chopped or shredded)
  • 34
    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
  • 14
    cup ranch dressing
  • 14
    cup blue cheese, crumbles
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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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