Buffalo Chicken Enchilada / Tacos

This was inspired by a recipe from the Food network and a twist for Taco Tuesday or any day! I just made a smaller version for myself.

https://www.foodnetwork.com/recipes/food-network-kitchen/buffalo-chicken-enchiladas-4595591

Tip:If you make a bunch of tacos and don't finish them or want to meal prep, you can freeze them. To reheat, you can microwave 3 frozen tacos for about 2 minutes or 2 min. 30 seconds. Microwave times may vary, but you can microwave them right from when they are frozen; you don't need to defrost them. It may be more of an enchilada / nachos then -- eat with fork & spoon, but it still tastes good. :)

What I used:

- Valley Fresh Chicken

- Buffalo Sauce

- Cheddar

- Mozzarella

- Blue cheese

- Taco shells

- Cumin

- Cream cheese

For the filling, I mixed some chicken, mozzarella, cream cheese and hot sauce together in a bowl.

Then, I stuffed the taco shells and covered them with cheddar and blue cheese. I baked it at 400 degrees for ~5 min. until the cheese was all melt-y.

Tip: I think when you bake everything together for a few minutes -- for the taco shell to crisp up and the cheese to melt; it tastes really good! You can do this in an oven or toaster oven too. :)

If you want it to be more taco than enchilada, just put the blue cheese and cheddar on the inside. :)

That's it! Give it a try! We are good at this!