Baked Buffalo Chicken Tacos
These Baked Buffalo Chicken Tacos combine tender buffalo chicken, melty cheddar cheese, and crispy baked tortillas for an easy dinner that's packed with bold flavor. They are a fun way to enjoy classic buffalo chicken in taco form!
Servings: 10 small tacos
Calories: 792kcal
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 8x8-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.
Nutrition
Serving: 2buffalo chicken tacos | Calories: 792kcal