Poultry

Mini Buffalo Chicken Tacos

Buffalo flavor adds spice and vibrancy to these tiny chicken tacos, which are easy to make and bake in a matter of minutes. To cut the maximum number of rounds from a burrito tortilla, make sure to buy the biggest you can find.

buffalo chicken tacos

  • non-stick cooking spray
  • 1 cup cooked and shredded chicken
  • 1 ½ cups shredded Monterey jack cheese
  • ¼ cup Challenge Buffalo Butter Snack Spread
  • 4 burrito-sized flour tortillas

buffalo ranch dipping sauce

  • ½ cup sour cream
  • 1 Tablespoon milk
  • 1 Tablespoon dry ranch seasoning
  • 1 Tablespoon buffalo hot sauce

buffalo chicken tacos

  • 1
    Preheat oven to 400°F. Line two baking sheets with foil, spray with cooking oil and set aside.
  • 2
    Combine chicken, shredded cheese, and Challenge Buffalo Butter Snack Spread in a large bowl. Mix until fully combined; set aside.
  • 3
    Use a 3½-inch cookie cutter to cut 20 small rounds out of the flour tortillas. Divide tortillas among the baking sheets and top each with 1 tablespoon of chicken mixture. Fold the tacos in half, pressing down to help them stick, then place a cooling rack over top to weigh them down.
  • 4
    Bake for 10-12 minutes, flipping halfway in between. Tacos are ready when cheese is melted and shells are golden brown and crispy.
  • 5
    Serve hot with buffalo ranch dipping sauce.

buffalo ranch dipping sauce

  • 1
    Combine sour cream, milk, ranch seasoning, and hot sauce in a bowl. Mix until smooth. Taste and add more hot sauce, if desired. Refrigerate until ready to use.