Buffalo Chicken Tacos (Sheet Pan)
These Buffalo Chicken Tacos are the easiest mash-up taco recipe since they are made on a sheet pan! Ready in 30 minutes, they will be the hit of any tailgate, party, or weeknight meal with adults or kids.
Servings: 8 servings
Calories: 325kcal
Ingredients
- olive oil or neutral oil spray
- 8 flour tortillas
- 1 pound ground chicken
- 2 tablespoons buffalo sauce plus more for dipping
- 1 tablespoon ranch seasoning
- 1 tablespoon dried minced onion
- 2 cups shredded Monterey Jack or cheddar cheese divided
- 1/2 cup bleu cheese crumbles optional
- Toppings: ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
- In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Mix until well blended.
- Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
- Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.
- Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.
- Fold the tortillas in half to form a taco and gently press.
- Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.
- Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
- Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.
While you can freeze leftovers as well, I wouldn't recommend it since it will change the texture of the tortilla.
If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them store in the fridge until its time to bake.
Tips:
- Be sure to nicely grease the tortillas with cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
- Flip them halfway through. A key step for even cooking and browning.
- Always grate the cheese from the block. If you want the best melt, it's worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
- Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
- Make sure the tortillas have enough space on the baking sheet. You don't want them to overlap too much or the tortillas won't brown and crisp evenly.
Nutrition
Calories: 325kcal | Carbohydrates: 17g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 792mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 0.5mg | Calcium: 293mg | Iron: 2mg
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