October 8, 2012

Baked Buffalo Chicken Tacos

What You'll Need:
2 lbs. chicken breast (boneless, skinless)
1/2 bottle, Frank's Red Hot Buffalo Sauce
2-tbsp. butter
Onion Powder
Cumin
Smoked Paprika
Corn Tortillas
Shredded white cheddar
Celery, finely diced (optional)

Place the chicken breasts in a large pot and cover with water.  Bring to a boil and cook until the chicken is cooked through, about 30 minutes. Once the chicken is cooked through, turn off the burner, and let it sit for about 10-15 minutes.  Remove chicken from the pot, and shred it with a fork, or pull it apart.  (I pulled it apart by hand, and it took forrr-ehh-verrr, and I burnt my little fingers.  The only reason I like to pull it apart myself is because it shreds perfectly.  But its food... it doesn't need to be perfect, right?)
 In a large bowl, add the hot sauce, butter, and three spices -- about 2 tbsp. of each.  Add the celery, too, if you've decided to add it.  Stir well and incorporate all the ingredients in the bowl.

Preheat your oven to 400-degrees.  Put corn tortillas in the oven for about 4-5 minutes, or just until the soften and are easy to handle -- you don't want them to get crunchy (yet!).  Spoon the chicken into the tortillas and top with your favorite shredded cheese (I like mild white cheddar).  Put them in a shallow, greased baking pan side-by-side so they are all standing up next to each other.(1.5 lbs. of chicken filled 8 corn tortillas, so I used the other half-pound of chicken to make chicken salad for later in the week - recipe to follow, maybe?)
Bake at 400-degrees for about 45-minutes, or until your tortillas crisp up.  Top with the Avocado-Ranch Sauce and some chopped cilantro!

Alternatively, you could roll the chicken in the tortillas, top with some salsa verde and more cheese, and make buffalo chicken enchiladas!!

For the Avocado-Ranch...
1.5 cups Plain Greek Yogurt (Nonfat, if ya want)
1 avocado, ripe
3 tbsp. cilantro
1 packet Hidden Valley Ranch
Salt & cracked black pepper
*And, if I hadn't already cleaned my food processor, I would have added the scallions I forgot I bought, which I think would have made it infinitely better!


*Disclaimer:  After using the corn tortillas, which I don't really like that much, I realized it would have probably been a lot tastier and crunchier had I simply used hard taco shells.  I would definitely suggest that replacement!

2 comments:

  1. Why aren't you posting anymore? Have you shut the blog down?

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  2. Hey "Baltimore News" - thank you for your comment, and for being interested in my blog! I got a new job, a new dog, and have been super busy and have neglected my blog, but I am back. I have posted twice in the past week, so be sure to check it out! Hope I haven't lost too much interest, I appreciate the support!

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