Easy Baked Buffalo Chicken Tacos
These Buffalo Chicken Tacos are the perfect blend of spicy, cheesy goodness.
Servings 12 Tacos
Ingredients
Shredded Chicken ( 3 Cups)
- 1 ½ pounds boneless skinless chicken breasts*
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Buffalo Chicken Tacos
- 3 cups shredded chicken breast
- ½ cups buffalo sauce
- 12 corn tortillas
- 2 cups mild cheddar cheese shredded
- 6 green onions sliced
- 1-2 tablespoon olive oil
- ranch or blue cheese dressing for dipping
Instructions
To Make Shredded Chicken
- Season the chicken with garlic, salt, and pepper, then place it on a sheet pan and drizzle with one tablespoon of olive oil. Bake for 25-35 minutes at 375F.
- When the chicken is done (has reached an internal temperature of 165F), shred it with two forks and add it to a bowl.
To Make Buffalo Tacos
- Preheat oven to 450F.
- Mix shredded chicken and buffalo sauce.
- To make soft and pliable tortillas, wrap them in a damp paper towel and microwave them for 30-60 seconds.
- Brush one side of a warm tortilla with olive oil. Sprinkle half the tortilla with one tablespoon of shredded cheese. Top with shredded chicken and green onions, and add another tablespoon of cheese. Fold the tortilla in half. If the tortilla isn't staying down, secure it with a toothpick.*
- Repeat this with the remaining tortillas, placing them on a single layer on a baking sheet. Bake for 14 minutes, flipping them halfway through for even browning. Once golden, take them out of the oven and let them cool for 10 minutes before eatting.
Notes
If your tortilla does not stay folded, it's not warm enough. Try reheating the tortillas or securing your tacos with a toothpick.
Nutrition
Serving: 1 Taco | Calories: 221kcal | Carbohydrates: 13g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.01g | Fiber: 2g | Sugar: 0.4g
