Ingredients
Chicken and Seasonings
- 1 pound boneless skinless chicken breasts, cut into small bite-sized pieces
- 1 ½ teaspoons paprika
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Buffalo Sauce
- 6 tablespoons (¾ stick / 85 g) unsalted butter
- ½ cup hot sauce (Frank’s RedHot recommended)
- 1 teaspoon distilled white vinegar (or apple cider vinegar)
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- ½ teaspoon chipotle chili powder (optional)
Assembly
- 10 small (5 to 6-inch) flour tortillas
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- Olive oil, for brushing tortillas
- Ranch dressing or blue cheese dressing, for serving
- Blue cheese crumbles (optional)
- Extra buffalo sauce (reserved for dipping or drizzling)
Instructions
- Mix Seasonings: In a small bowl, combine paprika, dried parsley, dried chives, onion powder, garlic powder, kosher salt, and black pepper. This seasoning blend will add depth and aroma to the chicken.
- Season Chicken Pieces: Place the chicken pieces in a large bowl. Sprinkle the prepared seasoning blend evenly over the chicken, then toss until all pieces are uniformly coated for optimum flavor.
- Cook Chicken: Heat extra virgin olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F. Reduce heat to medium-low.
- Make Buffalo Sauce: While the chicken cooks, melt the unsalted butter in a small saucepan over medium-low heat. Stir in the hot sauce, distilled white vinegar, garlic powder, seasoned salt, and chipotle chili powder if using. Whisk until smooth and combined, ensuring the sauce does not boil.
- Toss Chicken in Buffalo Sauce: Pour about three-quarters of the buffalo sauce over the cooked chicken in the skillet. Stir until the chicken is evenly coated. Continue cooking for 1 to 2 minutes, allowing the sauce to thicken slightly and cling to the chicken. Remove from heat.
- Reserve Sauce: Save the remaining buffalo sauce for drizzling over the tacos or for dipping on the side during serving.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 425°F (220°C). Lightly spray an 8×8-inch baking dish with nonstick cooking spray to prevent sticking.
- Assemble Tacos: Lay out each flour tortilla and spoon the buffalo chicken filling down the center. Sprinkle shredded cheddar cheese over the chicken. Fold the tortillas slightly and arrange them upright and snugly in the prepared baking dish to support one another while baking.
- Brush Tortillas with Olive Oil: Lightly brush the tops of the tortillas with olive oil to help them crisp and brown during baking.
- Bake Tacos: Place the baking dish in the preheated oven and bake for 12 to 18 minutes, or until the cheese inside is melted and bubbly, and the edges of the tortillas turn golden and crispy.
- Serve: Remove the tacos from the oven and serve immediately. Offer the reserved buffalo sauce alongside for extra dipping or drizzling, along with ranch or blue cheese dressing and optional blue cheese crumbles for garnish and added flavor.
Notes
- For spicier tacos, increase the amount of hot sauce or add extra chipotle chili powder to the buffalo sauce.
- Using fresh chicken breasts cut into small pieces ensures quick and even cooking.
- If preferred, corn tortillas can be substituted for a gluten-free option, but texture will vary.
- To make ahead, prepare chicken and buffalo sauce separately, then assemble and bake before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
