Buffalo Chicken Tacos
A delicious mash up of two of my family's favorite foods. Buffalo Chicken and Tacos!
Servings 6
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!