Oven Baked Buffalo Chicken Tacos

Stove Baked Buffalo Chicken Tacos – These overly simple broiler heated tacos are stacked with smooth bison chicken blend and afterward beat with extra destroyed cheddar! The ideal formula for taco Tuesday or anytime! So much flavor without the majority of the wreckage.

So I have a little admission. Before exploring different avenues regarding these broiler heated tacos, I haven’t had a stove prepared taco previously. Insane, isn’t that so? We are continually doing the run of the mill “cold” taco. By “cool” I mean simply warming the taco shells in the broiler for two or three minutes, including the meat blend, and completing them off with our preferred fixings. Those were great. Yet, these wild ox chicken tacos in the broiler are flawlessness!

Serves: 12 tacos

Ingredients

Buffalo Chicken Mixture:

• 2 large chicken breasts
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon paprika
• 4 ounces cream cheese, softened at room temperature
• 2 tablespoons butter
• ½ cup Frank’s Red Hot Sauce*

Tacos:

• hard taco shells
• buffalo chicken mixture
• Mexican four-cheese shredded cheese
• lettuce (optional)
• tomatoes (optional)
• sour cream (optional)
• hot sauce (optional)

Instructions

Buffalo Chicken Mixture

1. Preheat oven to 450 degrees. Grease an 8×8 baking dish or sheet. Set aside.
2. Mix together the salt, pepper, and paprika together in a small ramekin. Coat each chicken breast lightly with the spice mix.
3. Place chicken into baking dish or sheet and bake for 18 minutes. Cover with aluminum foil and bake for an additional 5 minutes. Allow the chicken breasts to completely cool and then shred using two forks or by using a mixer.
4. Place the cream cheese, butter, and hot sauce into a large pan and simmer over medium heat until the cream cheese has melted. Making sure to stir frequently.
5. Place the shredded chicken into the mixture and stir to coat. Remove from heat.

Tacos

1. Preheat oven to 400 degrees. Line hard taco shells into an 8×8 baking dish or a 9×13 baking dish, depending on how many tacos you are making.
2. Place 1-2 tablespoons of the buffalo chicken mixture into each hard shell, top with shredded cheese. Repeat with all tacos.
3. Bake for 15-20 minutes or until the cheese has melted.
4. Serve with lettuce, tomatoes, sour cream, and hot sauce. (optional)

Recipes Tacos Cooking