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Oven-baked Buffalo chicken tacos
Yield 12 tacos
Ingredients
Buffalo chicken mixture:
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 2 large chicken breasts
- 4 ounces cream cheese, softened at room temperature
- 2 tablespoons butter
- 1/4 to 1/2 cup Frank's Red Hot Sauce (or your favorite variety), to taste
Tacos:
- 12 hard taco shells
- Buffalo chicken mixture
- 1 cup Mexican four-cheese shredded cheese
- 1-1/2 cups lettuce, shredded (optional)
- 2 medium tomatoes, chopped (optional)
- 1/2 cup sour cream (optional)
- Hot sauce, to taste (optional)
Instructions
Buffalo chicken mixture:
- Preheat oven to 450F.
- Mix salt, pepper and paprika in small ramekin. Coat each chicken breast lightly with spice mix.
- Grease an 8- by 8-inch baking dish or sheet.
- Place chicken into baking dish and bake for 18 minutes.
- Cover with aluminum foil and bake for additional 5 minutes.
- Allow chicken breasts to cool completely. Shred using two forks.
- Place cream cheese, butter and hot sauce into large skillet and simmer over medium heat until cream cheese has melted, stirring frequently.
- Add shredded chicken to mixture and stir to coat. Remove from heat.
Tacos:
- Preheat oven to 400F. Arrange hard taco shells in 8- by 8-inch baking dish.
- Place 1 to 2 tablespoons of Buffalo chicken mixture into each hard shell. Top with shredded cheese. Repeat with all tacos.
- Bake for 10 to 12 minutes or until cheese has melted.
- Serve with lettuce, tomatoes, sour cream and hot sauce, if desired.
Courses Main dish
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrations/oven-baked-buffalo-chicken-tacos/