My family loves anything with Buffalo Chicken and we love tacos even more! So it only made sense to me to put the two of them together! And the first time I made them, my family said they have to be on the regular dinner rotation and I was perfectly fine with that because they are absolutely delicious! I chopped up some fresh cilantro to top them with and we dipped them in some ranch dressing. My husband used bleu cheese because he is weird, lol just kidding, but not really kidding! And I served them with some refried beans and Spanish rice and it was a scrumptious meal!
While you’re here check out some other great recipes I think you will like!
Cheesy Chicken Bacon Ranch and Potato Bake
Cream Cheese Chicken Enchiladas
Does the chicken have to be made in the crockpot?
Nope! You can easily use a rotisserie chicken, you could boil some and shred it, or you could even shallow fry in a skillet. If you use any of these methods, simply mix everything together in a pan on the stove.
How can it be made less spicy?
If you don’t care for it really spicy like we do, make sure to use a mild buffalo sauce and you can simply leave out the can of chilies/jalapenos.
Can they be made with flour tortillas instead or corn?
These are your tacos so if you prefer flour over corn, then absolutely yes! We love both and use both but corn is what I had on hand the day I made these.
How to Make Buffalo Chicken Tacos
Start by putting 2 lbs of boneless skinless chicken breasts or thighs in the bottom of your slow cooker. Add 1 packet or 1 oz of Ranch dressing seasoning mix. Then add a 4 oz can of diced chilies or jalapenos. I used jalapenos. Like I said above, though, if you do not like spicy food, just leave them out.
Now add in 8 oz of cream cheese and 1 Cup of Buffalo Sauce. I used this one from Sweet Baby Ray’s and we really liked it.
Cook on low for 4-6 hours or on high for 2-3 hours. (Remember that all cooking appliances vary and yours could cook faster or slower). When the chicken is done, shred it up.
I find it easier to remove it and use a hand mixer. Then you want to mix everything up really well!
In a large non-stick skillet over medium heat, melt about 1/2 tbs of butter or you can use cooking spray or oil. Place the tortillas in there and cover with a spoonful of pepper jack cheese then another large spoonful of the chicken mixture on one half.
Fold them over and fry on both sides until nice and crispy. This will take 3-4 minutes per taco. It’s helpful to have someone helping with another skillet if you can!
Serve with some chopped fresh cilantro (unless you think it tastes like soap!), some Ranch or bleu cheese for dipping and alongside some refried beans and rice for a complete meal!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
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Buffalo Chicken Tacos
Ingredients
- 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
- 18-20 Corn Tortillas
- 4-5 tbs Butter
- 16 oz Grated Pepper Jack Cheese
- 1 bunch Fresh Cilantro, chopped optional
Instructions
- Add the first 5 ingredients to the crockpot.
- Cook on low for 4-6 hours or on high for 2-3 hours. (Remember that all kitchen appliances vary and so may cooking times)
- Once the chicken is done, shred it and mix everything together really well
- In a large non-stick skillet over medium heat, melt about 1/4 tbs of butter. Add the tortillas to the skillet.
- Place a heaping spoonful of pepper jack cheese over the entire tortilla and a heaping spoonful of the chicken over half.
- Fold the tortilla in half and cook on both sides until nice and crispy.
- Serve with some chopped cilantro on top and some Ranch or Bleu Cheese for dipping!
