Description
These Buffalo Chicken Tacos are a delicious and easy-to-make meal combining tender, slow-cooked buffalo chicken with creamy cheese and crispy tortillas. Perfect for a flavorful weeknight dinner, they feature spicy buffalo sauce, creamy ranch seasoning, and melty pepper jack cheese wrapped in warm corn tortillas for a satisfying twist on classic tacos.
Ingredients
Units
Scale
Chicken Mixture
- 2 lbs Boneless skinless chicken breasts or thighs
- 1 packet (1 oz) Dry Ranch Dressing Seasoning
- 8 oz Cream Cheese
- 4 oz Can of Diced Chilies or Jalapenos (optional)
- 1 cup Buffalo Sauce
For Assembly
- 18-20 Corn Tortillas
- 4-5 tablespoons Butter
- 16 oz Grated Pepper Jack Cheese
- 1 bunch Fresh Cilantro, chopped (optional)
- Ranch or Bleu Cheese Dressing for dipping (optional)
Instructions
- Prepare the chicken mixture: Add the chicken breasts or thighs, dry ranch dressing seasoning, cream cheese, diced chilies or jalapenos (if using), and buffalo sauce into a crockpot. Stir gently to combine the ingredients.
- Cook the chicken: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender. Note that cooking times may vary based on your appliance.
- Shred and mix: Once cooked, shred the chicken directly in the crockpot using two forks. Mix the shredded chicken thoroughly with the creamy buffalo sauce mixture to evenly coat.
- Heat the tortillas: In a large non-stick skillet over medium heat, melt about 1/4 tablespoon of butter. Add one tortilla to the skillet to warm it slightly.
- Assemble the taco: Sprinkle a generous spoonful of grated pepper jack cheese evenly over the entire tortilla. Then place a heaping spoonful of the shredded buffalo chicken on half of the tortilla.
- Cook the taco: Fold the tortilla in half over the filling. Cook on each side until the tortilla is golden brown and crispy, and the cheese is melted, about 2-3 minutes per side. Repeat with remaining tortillas.
- Serve: Top the tacos with chopped fresh cilantro if desired and serve with ranch or bleu cheese dressing for dipping. Enjoy these spicy, creamy buffalo chicken tacos hot and fresh!
Notes
- Cooking times may vary depending on your crockpot model; check chicken doneness before shredding.
- The diced chilies or jalapenos are optional and add extra heat; omit if you prefer milder tacos.
- Butter can be adjusted to prevent tortillas from sticking and enhance flavor during skillet crisping.
- Tortillas can be warmed in batches and kept covered to stay soft while assembling multiple tacos.
- For a gluten-free option, ensure that your ranch seasoning and buffalo sauce are certified gluten-free.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
