Ingredients
Scale
- 12 hard taco shells (stand-and-stuff variety works best)
- 3 cups shredded cooked chicken (rotisserie chicken is perfect)
- 3/4 cup buffalo wing sauce (medium heat recommended)
- 2 cups shredded Monterey Jack or sharp cheddar cheese
- 1/2 cup ranch or blue cheese dressing (for drizzling)
- 1/4 cup sliced green onions
- 1/2 teaspoon garlic powder
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the shredded chicken, buffalo wing sauce, and garlic powder. Stir until the chicken is completely coated in the sauce. If you prefer a creamier filling, you can add a tablespoon of ranch dressing directly into this mixture.
- Place the taco shells in a 9×13 inch baking dish. Stand them up side-by-side so they support each other. Divide the buffalo chicken mixture evenly among the 12 shells. Top each taco generously with the shredded cheese. Lightly spray the edges of the taco shells with cooking spray to help them crisp up even further in the oven.
- Slide the baking dish into the oven and bake for 10 to 12 minutes, or until the cheese is bubbly and starting to brown and the shells are golden. Remove from the oven and let them cool for two minutes. Drizzle the tacos with ranch or blue cheese dressing and sprinkle with fresh green onions before serving immediately.
- Cook Time: 35 minutes