What You'll Need:
2 lbs. chicken breast (boneless, skinless)
1/2 bottle, Frank's Red Hot Buffalo Sauce
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?)
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?)
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!