Baked Buffalo Chicken Tacos Recipes

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BUFFALO CHICKEN TACOS

Great low-calorie meal perfect for lunch or a quick snack. Garnish tacos with lettuce, tomatoes, black olives, cilantro, or garnish of choice.

Provided by S T Andersen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10m

Yield 3

Number Of Ingredients 7



Buffalo Chicken Tacos image

Steps:

  • Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 13.7 g, Cholesterol 36.4 mg, Fat 9.9 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.6 g, Sodium 796.9 mg, Sugar 0.4 g

4 ounces grilled chicken, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
3 white corn taco shells
¼ cup hot Buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce)
¼ cup crumbled blue cheese

BUFFALO CHICKEN TACOS

Make and share this Buffalo Chicken Tacos recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 20m

Yield 8 tacos

Number Of Ingredients 9



Buffalo Chicken Tacos image

Steps:

  • In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
  • Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.

Nutrition Facts : Calories 68.6, Fat 4.3, SaturatedFat 2, Cholesterol 5.7, Sodium 245.2, Carbohydrate 6.8, Fiber 0.7, Sugar 0.3, Protein 0.9

1 1/2 tablespoons butter
1/4 cup Frank's red hot sauce
3 cups shredded roasted chicken
8 (6 inch) crunchy taco shells, warmed (or corn tortillas)
2 cups shredded romaine lettuce
blue cheese, crumbles
sliced green onion, garnish
creamy blue cheese dressing, garnish (optional)
sliced celery, garnish (optional)

BAKED BUFFALO CHICKEN TACOS

Innovated recipe combining two family favorites - Buffalo Chicken and Tacos! Quick and easiest enough for a busy week night.

Provided by Cook4_6

Categories     < 60 Mins

Time 40m

Yield 12 Tacos, 4-6 serving(s)

Number Of Ingredients 11



Baked Buffalo Chicken Tacos image

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.

Nutrition Facts : Calories 887.7, Fat 61.7, SaturatedFat 23.4, Cholesterol 188.2, Sodium 1155.2, Carbohydrate 32.3, Fiber 3, Sugar 1.7, Protein 49.8

1 tablespoon butter
25 ounces chicken (canned or precooked and finely chopped or shredded)
3/4 cup buffalo wing sauce
12 taco shells
8 ounces cheese, Mexican Blend Shredded
2 stalks celery, finely chopped
1 cup broccoli, finely chopped
1 cup lettuce, finely chopped
2 tablespoons Italian parsley, finely chopped
1/4 cup ranch dressing
1/4 cup blue cheese, crumbles

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