Baked Buffalo Chicken Tacos
We used our staple and FAVORITE Shredded Buffalo Chicken recipe to bring these tacos to life. Once the chicken is cooked, the tacos are so easy and full of flavor. We add the sauteed mushrooms and onions before baking too, really adds some extra flavors in there so it isn’t just meat, cheese and tortilla.
Ingredients
2-4 Skinless Chicken Breasts
4-6 Small Tortillas
1-2 Cups Shredded Cheddar
1/2 Cups Sauteed Mushrooms & Onions
1/2 Cup Franks Hot Sauce
1-2 Cups Kraft Ranchers Choice Dressing
Salt & Pepper to taste
Garlic Powder to taste
Directions
Pull out the trusty crock pot. If you plan on letting the chicken cook all day, then set it to low for 7 hours, if you didn’t plan ahead enough then set it to high for 3 hours. Add the full chicken breasts (I usually put a couple slits in the chicken breast to help it cook and allows for the sauces to settle in) then season with salt, pepper & garlic powder.
Add about 1/4 cup of Franks Hot Sauce & 3/4 cup of the ranch dressing. Cover and let cook.
Once you’ve verified the chicken is cooked fully through to 165F degrees then grab 2 forks and shred the chicken breasts unto tiny pieces right in the crock pot. This takes a little bit of time and your arms/wrists are definitely going to feel it. After all the chicken has been shredded, add the remaining hot sauce and ranch dressing, mix it all up, cover and let simmer for at least 30 more minutes.
Preheat oven to 350F degrees. Once the shredded chicken is full of flavor, lay out a tortilla, sprinkle 1/2 of it with cheese then cover the cheese with a decent portion of the buffalo chicken and sauteed mushrooms/onions and top that with cheese. Fold over the other 1/2 of the tortilla to make a 1/2 moon. Press down firmly and use toothpicks to hold together temporarily if needed.
Repeat for all other tortilla and lay on a baking sheet.
Bake for 5-10 minutes, remove the toothpicks then flip and back another 5-7 minutes or until tortillas are golden brown. Serve with sour cream and enjoy!
