Buffalochickentacos Recipes

Steps:

• 1. Pre-heat charcoal or indoor grill to medium-high heat. 2. Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes. 3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast. 4. Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge. 5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves. 6. Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas. 7. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a ¼ cup of blue cheese dressing in a small ramekin.
• - These colorful tacos contain a number of nutrients that can help to maintain good health including heart healthy lean protein, omega fatty acids and vitamin A. - Reduce the fat content of this recipe by lightening the avocado topping with low fat or fat free ranch dressing. - Use the pre-roasted whole chickens, and shred the meat for ease of preparation. - Use your favorite microwavable chicken nuggets and toss these in hot sauce for ease of preparation. - For another time saving idea; but pre cut celery sticks.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
• Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
• Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
• Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Steps:

• Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.

Steps:

• Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat., Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. , Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.

Steps:

• In large skillet, heat oil over medium-high heat. Sprinkle both sides of chicken tenders with salt; add to skillet. Cook 4 to 6 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet to cutting board; cut into small pieces.
• In same skillet, cook celery over medium heat 2 minutes, stirring frequently, until tender. Stir in butter and desired amount of pepper sauce. Add chopped chicken; cook and stir until hot.
• To assemble tacos, spoon chicken mixture onto center of each warmed tortilla; top with cheese, celery leaves, parsley leaves and avocado. Fold sides of tortilla over filling; serve immediately.

Steps:

• Add the chicken and buffalo sauce to a small bowl and mix well to coat the chicken. Lay out the tortillas and place a third of the chicken mixture on each tortilla. Add a third of the celery and a tablespoon of the blue cheese crumbles to each tortilla. Garnish with celery leaves.

Steps:

• In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
• Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.

Steps:

• Slice chicken tenders in half lengthwise. Saute in vegetable oil over medium-high heat until browned and cooked through.
• Remove tenders from pan and place into a bowl with 1 cup hotwing sauce. Set aside.
• Peel and slice onion into thin circles. Dip individual rings into milk, then into flour and set aside.
• Preheat 2 inches vegetable oil in a pan over medium-high heat. Fry onion rings until golden browned, then remove to paper towel lined pan to drain well.
• Place flatbread into microwave and warm for 45 sec-1 minute.
• Per taco: use one flatbread, sprinkle crumbled blue cheese into center. Add chicken tenders, onion rings. Top with ranch sauce (recipe follows).
• Ranch Sauce: 1 cup ranch dressing, 1/4 tsp cumin, 1/2 cup hotwing sauce, combined well.