Buffalo Chicken Taco Salad
Ingredients:
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3 Lbs. Chicken Breasts Chopped
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8 Ounces Cream Cheese, Softened At Room Temperature
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1/4 Cup Butter
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1/2 Cup Frank’s Red Hot Sauce*
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1 teaspoon Powdered Garlic, or To Taste
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6 Taco Salad Shells
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2 cups Cheddar Cheese Or Mexican Cheese Mix, Shredded.
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Taco Toppings: Sour Cream, Lettuce, Onions, Green Onions, Hot Sauce, Diced Tomatoes
Directions:
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Preheat oven to 450 degrees. Grease a 9×13 baking sheet. Set aside.
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Coat chicken breast chunks with a drizzle olive oil in a resealable bag. Toss till coated sprinkle lightly with the salt and black pepper.
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Place chicken into baking dish or sheet and bake for 10-15 minutes. Cover chicken with aluminum foil and bake for an additional 5-10 minutes until cooked through. Allow the chicken breasts chunks to completely cool.
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Place the cream cheese, butter, and hot sauce into a large pan over medium heat until the cream cheese has melted. Making sure to stir frequently.
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Place the shredded chicken into the mixture and stir to coat. Remove from heat.
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To make the tacos: Preheat oven to 400 degrees. Line taco shells onto a baking sheet.
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Place 3-4 tablespoons of the buffalo chicken mixture into each taco shell and top with shredded cheese. Repeat with all tacos.
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Bake for an additional 15-20 minutes or until the cheese has melted.
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Serve with toppings as desired.