Buffalo Chicken Tacos

If you love buffalo chicken dip, you need to try these oven baked buffalo chicken tacos! Made with shredded rotisserie chicken, creamy buffalo sauce, and melted cheese inside crispy flour tortillas, they’re the best ever baked tacos for an easy dinner in just 30 minutes. These street tacos are packed with bold flavor and are a must for any meals with buffalo chicken fan.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Gluten-free, Main Course, Snack

Cuisine American, Mexican

Servings tacos

Calories 355 kcal

Equipment

Ingredients

4 ounces cream cheese softened
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
2 tablespoons Frank's RedHot Sauce plus more to taste
1 pound shredded chicken rotisserie chicken, freshly cooked chicken, or canned chicken
1½ cups cheddar cheese shredded
8 small taco-size tortillas corn or flour, as desired
2-3 tablespoons olive oil or olive oil spray
ranch dressing optional, to garnish

Instructions

Preheat the oven to 425ºF. Generously drizzle a baking sheet with olive oil.
Add the cream cheese to a large glass mixing bowl. Microwave for about 30 seconds, until the cream cheese is melty and smooth when stirred.
Season the cream cheese with garlic powder, onion powder, kosher salt, and 2 tablespoons cayenne pepper sauce. Stir well to combine then taste and add more hot sauce if needed.
Add the cooked and shredded chicken to the seasoned cream cheese. Mix well to coat all the chicken.
If using corn tortillas, soften the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds. This step is to prevent splitting and is not necessary with flour tortillas.
Spread about 2 ounces (¼ cup) of the buffalo chicken mixture on one side of a tortilla and top with 3 tablespoons of shredded cheddar cheese.
Fold the tortilla in half gently over the chicken, and coat the top of the tortilla with olive oil or olive oil spray. Flip the tortilla over and place it (olive oil side down) on the prepared baking sheet. Brush the top side of the tortilla with olive oil. Repeat until all the tacos are assembled.
Bake the tacos for approximately 15 minutes in the preheated oven, until the tortillas are crispy and starting to turn golden at the edges.
Remove the tacos from the baking sheet and allow them to cool for a few minutes. Top with a drizzle of buffalo sauce and ranch dressing, if desired.

Notes

I used shredded rotisserie chicken in this recipe, which is salted. If you use plain (unsalted) shredded chicken, you may want to increase the salt a bit. I recommend mixing up the chicken filling and then salting it to taste before assembling the tacos.

One large rotisserie chicken yields between one and two pounds of meat, making it perfect for this recipe.

I recommend adding two tablespoons of Franks RedHot Sauce to the chicken filling, and more to taste if you prefer. Two tablespoons makes a mild taco, but with a definite buffalo flavor. I found two tablespoons to be a good amount to please my whole family – the tacos were mild enough for kids but could be made spicier for the adults by drizzling more buffalo sauce over the top. If everyone in your family likes spice, feel free to add more RedHot sauce to the filling.

Nutrition

Keyword buffalo, chicken, cream cheese, taco

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