Oven Baked Buffalo Chicken Tacos

• Gluten free

• Meat

  • 1 Buffalo chicken mixture
  • 2 Chicken breasts, large
  • 1/2 cup Frank's red hot sauce

• Produce

  • 1 Lettuce
  • 1 Tomatoes

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Taco shells, hard

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese
  • 1 Mexican four cheese shredded cheese
  • 1 Sour cream

Found on galonamission.com

Description

Ingredients

• 2 large chicken breasts
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon paprika
• 4 ounces cream cheese, softened at room temperature
• 2 tablespoons butter
• ½ cup Franks Red Hot Sauce*
• hard taco shells
• buffalo chicken mixture
• Mexican four cheese shredded cheese
• lettuce (optional)
• tomatoes (optional)
• sour cream (optional)
• hot sauce (optional)

Directions

• Preheat oven to 450 degrees. Grease an 8x8 baking dish or sheet. Set aside.
• Mix together the salt, pepper, and paprika together in a small ramekin. Coat each chicken breast lightly with the spice mix.
• Place chicken into baking dish or sheet and bake for 18 minutes. Cover with aluminum foil and bake for an additional 5 minutes. Allow the chicken breasts to completely cool and then shred using two forks or by using a mixer.
• Place the cream cheese, butter, and hot sauce into a large pan and simmer over medium heat until the cream cheese has melted. Making sure to stir frequently.
• Place the shredded chicken into the mixture and stir to coat. Remove from heat.
• Preheat oven to 400 degrees. Line hard taco shells into an 8x8 baking dish or a 9x13 baking dish, depending on how many tacos you are making.
• Place 1-2 tablespoons of the buffalo chicken mixture into each hard shell, top with shredded cheese. Repeat with all tacos.
• Bake for 15-20 minutes or until the cheese has melted.
• Serve with lettuce, tomatoes, sour cream, and hot sauce. (optional)