Bring your favorite buffalo chicken flavors to taco night with these Baked Buffalo Chicken Tacos! Tender seasoned chicken is coated in a homemade buffalo sauce, tucked into tortillas with melty cheddar cheese, and baked until the edges are golden and crispy. They are a fun, easy dinner inspired by my Baked Chicken Tacos and a delicious way to enjoy buffalo chicken in a whole new way.
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts work well because they cook quickly and stay tender when cut into small pieces. You can also use boneless, skinless chicken thighs.
- Seasoning Blend: A simple mix of paprika, parsley, chives, onion powder, garlic powder, salt, and pepper gives the chicken a bold flavor before it is coated in buffalo sauce. This blend is inspired by my Sheet Pan Buffalo Chicken.
- Olive Oil: Olive oil helps coat the chicken and adds flavor while it cooks. You can use another neutral cooking oil if needed.
- Hot Sauce: Frank’s RedHot is recommended for classic buffalo sauce flavor, but you can use your favorite hot sauce depending on how spicy you like it.
- Butter: Unsalted butter creates the rich, smooth base for the buffalo sauce. If using salted butter, the sauce may be slightly saltier.
- Tortillas: Small flour tortillas work best because they fit nicely in the baking dish and crisp up around the edges. Corn tortillas can be used, but they may crack more easily.
- Cheddar Cheese: Sharp cheddar adds a bold, cheesy flavor. You can substitute Monterey Jack, mozzarella, or a cheddar blend if preferred.
- Chipotle Chili Powder: This adds a subtle smoky flavor to the buffalo sauce without overpowering it. I don’t always gravitate toward smoky flavors, but I really liked it here! Leave it out if you prefer a more classic buffalo flavor.
Tips for the Best Baked Buffalo Chicken Tacos
- Cut the chicken into small pieces. Smaller pieces cook quickly and evenly, making the tacos easier to fill and eat.
- Do not boil the buffalo sauce. Warm the sauce gently until smooth and combined. Boiling can cause the butter and hot sauce to separate.
- Pack the tacos snugly in the baking dish. Placing the tacos close together helps them stay upright while baking.
- Brush the tortillas with olive oil. This helps the edges turn golden and crispy while adding extra flavor.
- Serve right away. These tacos are best when the tortillas are warm and crisp, the cheese is melted, and the buffalo chicken is hot.
FAQs
Are Baked Buffalo Chicken Tacos spicy?
The heat level depends on the hot sauce you use. Frank’s RedHot gives these tacos classic buffalo flavor with a medium amount of heat. For a milder version, use less hot sauce or choose a milder buffalo sauce.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe and will add a little extra richness. Just cut them into small bite-sized pieces and cook until they reach 165°F.
Can I make these tacos ahead of time?
Yes. You can prepare the buffalo chicken filling ahead of time and store it in the refrigerator until you are ready to assemble and bake the tacos. Wait to add the tortillas and cheese until just before baking for the best texture.
Can I use corn tortillas instead of flour tortillas?
You can, but flour tortillas work best for this recipe because they are more flexible and hold their shape when baked. Corn tortillas may crack when folded.
What to Serve with Baked Buffalo Chicken Tacos
These tacos are delicious served with classic buffalo chicken favorites or simple sides to round out the meal.
- Ranch dressing or blue cheese dressing: A cool, creamy dip helps balance the spicy buffalo flavor.
- Celery and carrots: These fresh, crunchy vegetables are a classic pairing with buffalo chicken.
- Celery Slaw: The perfect pairing, from my Buffalo Chicken Meatball Sandwich.
- Chips and dip: Serve with tortilla chips, roasted salsa, or a creamy dip for an easy taco night meal.
How to Store Baked Buffalo Chicken Tacos
Store leftover Baked Buffalo Chicken Tacos in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the tacos in the oven or air fryer until heated through, and the tortillas are crisp again. You can also reheat them in the microwave, but the tortillas will be softer.
The buffalo chicken filling can also be stored separately in the refrigerator for up to 3 days. Reheat the filling and assemble fresh tacos when ready to serve.
Baked Buffalo Chicken Tacos
Ingredients
Chicken Filling
- 1 pound boneless skinless chicken breasts, cut into small bite-sized pieces
- 1 ½ teaspoons paprika
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Buffalo Sauce
- 6 tablespoons (¾ stick / 85 g) unsalted butter
- ½ cup hot sauce, Frank’s RedHot recommended
- 1 teaspoon distilled white vinegar, or apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon chipotle chili powder, optional
For Assembly
- 10 small (5 to 6-inch) flour tortillas
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- Olive oil, for brushing tortillas
For Serving
- Ranch dressing, or blue cheese dressing
- Blue cheese crumbles, optional
- Extra buffalo sauce
Instructions
Chicken Filling
- In a small bowl, mix together the paprika, dried parsley, dried chives, onion powder, garlic powder, kosher salt, and black pepper.
- Add the chicken pieces to a large bowl. Sprinkle with the seasoning blend and toss until the chicken is evenly coated.
- Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches an internal temperature of 165°F. Reduce the heat to medium-low.
Buffalo Sauce
- While the chicken cooks, make the buffalo sauce. In a small saucepan over medium-low heat, melt the butter. Add the hot sauce, vinegar, garlic powder, seasoned salt, and chipotle chili powder, if using. Whisk until smooth and combined. Do not boil.
- Pour about ¾ of the buffalo sauce over the chicken and stir until evenly coated. Cook for 1 to 2 minutes, until the sauce slightly thickens and clings to the chicken. Remove from heat.
- Reserve the remaining sauce for drizzling over the tacos or serving on the side for dipping.
Assembly
- Preheat the oven to 425°F. Lightly spray an 8×8-inch baking dish with nonstick cooking spray.
- Spoon the buffalo chicken filling down the center of each tortilla. Sprinkle with shredded cheese, then fold the tortillas slightly and place them upright in the prepared baking dish. The tacos should fit snugly and support each other.
- Lightly brush the tops of the tortillas with olive oil.
- Bake for 12 to 18 minutes, or until the cheese is melted and bubbly and the tortilla edges are golden and crisp.
- Serve immediately with the reserved buffalo sauce, ranch dressing or blue cheese dressing, and blue cheese crumbles, if using.
Did you make this recipe?
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