Buffalo Chicken Tacos

Buffalo chicken tacos served on a bed of red cabbage and topped with drizzles of buffalo sauce and sour cream.

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Buffalo Chicken Tacos transform your favorite game day flavors into an irresistible handheld dinner that's ready in just 30 minutes! Crispy corn tortillas filled with creamy, spicy buffalo chicken and melty cheddar cheese create crowd-pleasing tacos with all the bold, tangy flavors you love about buffalo wings, minus the mess!

Author: Nikki Lee

Servings: tacos

Prep Time 15

Cook Time 15

Ingredients

▢ 4 ounces cream cheese
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ ¼ teaspoon kosher salt see note*
▢ 2 tablespoons cayenne pepper based hot sauce like Frank's Red Hot, plus more to taste
▢ 1 pound cooked shredded chicken breast
▢ 1 ½ cups shredded cheddar cheese
▢ 8 small corn tortillas
▢ 2-3 tablespoons olive oil or olive oil spray

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Instructions

Preheat the oven to 425 degrees F. Drizzle a baking sheet with a generous amount of olive oil.
Add the cream cheese to a large glass mixing bowl. Microwave for about 30 seconds, until the cream cheese is easy to stir.
Combine the cream cheese with garlic powder, onion powder, kosher salt and 2 tablespoons cayenne pepper sauce. Stir well to combine.
Add the cooked and shredded chicken to the cream cheese mixture. Mix well to coat all the chicken.
Soften the corn tortillas in the microwave.(See Note***) Spread ¼ cup of the buffalo chicken mixture on one side of a tortilla, and top with 3 tablespoons shredded cheddar cheese.
Fold the tortilla in half over the chicken, and coat the top of the tortilla with olive oil spray. Flip the tortilla over and place it, olive oil side down, on the prepared baking sheet. Coat the other side of the tortilla with olive oil. Repeat until all the tacos are assembled.
Bake the tacos for about 15 minutes, until the tortillas are crisp and starting to turn golden at the edges.
Remove the tacos from the baking sheet and allow them to cool for a few minutes. Top with a drizzle of buffalo sauce, sour cream, or ranch dressing, if desired, and enjoy!

Notes

I used shredded rotisserie chicken in this recipe, which is salted. If you use plain (unsalted) shredded chicken, you may want to increase the salt a bit. I recommend mixing up the chicken filling and then salting it to taste before assembling the tacos. *
I recommend adding two tablespoons cayenne pepper sauce to the chicken filling, and more to taste if you prefer. Two tablespoons makes a somewhat mild taco, but with a definite buffalo flavor. I found two tablespoons to be a good amount to please my whole family – the tacos were mild enough for kids but could be made spicier for the adults by drizzling more buffalo sauce over the top. If everyone in your family likes spice, feel free to add more Red Hot sauce to the filling too!**
When using corn tortillas, I like to soften them before using to help prevent splitting. Soften tortillas by wrapping them inside a damp paper towel and microwaving for about 30 seconds.***

Nutrition

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