Baked Buffalo Chicken Tacos Recipes

BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

BAKED BUFFALO CHICKEN TACOS

Steps:

• 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.