4 ounces cream cheese, softened at room temperature
2 tablespoons butter
½ cup Frank's Red Hot Sauce-optional
hard taco shells
Mexican four cheese shredded cheese
lettuce
tomatoes
sour cream
salsa
Instructions
Buffalo Chicken Mixture
1.Preheat oven to 450 degrees. Grease an 8x8 baking dish or sheet. Set aside.
2.Mix together the salt, pepper, and paprika together in a small ramekin. Coat each chicken breast lightly with the spice mix.
3.Place chicken into baking dish or sheet and bake for 18 minutes. Cover with aluminum foil and bake for an additional 5 minutes. Allow the chicken breasts to completely cool and then shred using two forks or by using a mixer.
4.Place the cream cheese, butter, and hot sauce into a large pan and simmer over medium heat until the cream cheese has melted. Making sure to stir frequently.
5.Place the shredded chicken into the mixture and stir to coat. Remove from heat.
Tacos
1.Preheat oven to 400 degrees. Line hard taco shells into an 8x8 baking dish or a 9x13 baking dish, depending on how many tacos you are making.
2.Place 1-2 tablespoons of the buffalo chicken mixture into each hard shell, top with shredded cheese. Repeat with all tacos.
3.Bake for 15-20 minutes or until the cheese has melted.
4.Serve with lettuce, tomatoes, sour cream, and hot sauce. (optional)
Notes
Add ¼-1/2 cup of hot sauce depending on how spicy you would like. I only recommend using Frank's Red Hot Sauce.
-I made less than 12 tacos, but there is enough mixture for 12 tacos.
Originally Submitted
5/19/2016
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