Buffalo Chicken Enchilada / Tacos
Updated: Aug 24, 2020
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.
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
- Blue cheese
- Taco shells
- 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!