Next Post
This post may contain affiliate links, please see our privacy policy for details.
Weeknight style cheesy baked Spicy Buffalo White Chicken Chili Tacos. Topped with all the toppings! Because loaded tacos are just better. Ground chicken seasoned with a homemade “ranch” seasoning mix, spicy buffalo sauce, and salsa verde. The meat is stuffed into hard shell tacos, topped with cheese, and oven-baked – because we love a crispy, crunchy taco! Serve each taco with a creamy cilantro lime ranch sauce, and a mix of your favorite taco toppings. They come together in minutes and are so delicious.
Well, these might just be my new favorite taco, and my family’s too. So ummy, as little Mr. Oslo would say!
I think by now you all know just how much my family loves tacos. We grew up eating my dad’s baked tacos weekly. And now, I’ve pretty much carried on that tradition with my younger siblings. Only I love to switch up my flavors!
To be honest, I made these last week just because I wanted tacos and was hoping to make a quick meal. Nothing fancy at all. I had ground chicken in the fridge, so I thought I would do a simple buffalo chicken taco.
I started throwing things in. Before I knew it, I had what I’m now calling spicy buffalo white chicken chili tacos.
A mix of buffalo sauce and salsa verde. Very similar in flavor to my recent Spicy Buffalo White Chicken Chili! If you’ve enjoyed that chili, you may love these tacos even more!
Here are details
Start with the taco meat. This comes together in minutes. Use ground chicken and cook it with an onion and a mix of dried herbs: parsley, chives, and dill. Then add garlic powder, onion powder, and smoked paprika. This is the “ranch” seasoning blend.
When the meat is cooked, add the buffalo sauce and salsa verde. Then just cook until the sauces coat the chicken.
Now for the shells. Instead of using store-bought taco shells, I like to take corn tortillas. I stuff them with the taco meat plus cheese and oven-bake them until crispy. I rub each tortilla with olive oil and then flip them halfway through cooking. This is key to getting the tacos extra crispy on both sides.
If you have a couple of extra minutes, I recommend making your own shells. They’re always preferred over store-bought for any kind of taco I serve!
While the tacos are baking, I prep the toppings. A cilantro ranch, candied jalapeños, lettuce, and lots of green onions. Oh, and extra buffalo sauce too!
For the ranch, I used fresh cilantro and plenty of lime in place of the usual herb mix. I also stirred in some pickled jalapeños for a spicy, tangy kick. This is the perfect sauce to dollop onto each cheesy, crunchy taco.
Crispy shells and taco meat that’s extra saucy with just the right amount of spice and flavor!
So fast and easy, but still so yummy! A great weeknight taco, that’s totally fresh and new! Nothing boring over here!
Looking for more simple Mexican recipes? Here are a few favorites:
Spicy Buffalo White Chicken Chili
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema.
Healthier Homemade Crunchwrap Supreme
Lastly, if you make these Spicy Buffalo White Chicken Chili Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Buffalo White Chicken Chili Tacos
Servings: 6
Calories Per Serving: 433 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 1 yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 teaspoons dried parsley
- 2 teaspoons dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried garlic
- 3/4 teaspoon smoked paprika
- kosher salt and black pepper
- 1/2 cup buffalo sauce
- 1/2 cup salsa verde
- 12 hard shell tacos (see notes for homemade option)
- 2 cups shredded Mexican cheese
Ranch
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine
- 1/3 cup lime juice
Instructions
- 1. Preheat the oven to 425° F.2. In a large skillet, heat the olive oil, chicken, and onion over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the poblano pepper, parsley, chives, dill, garlic powder, paprika, and a pinch of salt. Add 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, 5 minutes. Stir in the buffalo sauce and salsa verde. Cook until most of the sauce coats the chicken, 5 minutes. Remove from the heat. 3. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.4. Meanwhile, make the "ranch". Combine all ingredients in a bowl and stir until creamy. 5. Serve the tacos topped with the ranch, avocado, candied jalapeños, and any other desired toppings.
Notes
For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
Made these last night and they were SO good. Simple recipe, delicious meal!
Hey Paige,
Happy Saturday!! I appreciate you making this recipe and sharing your feedback! So glad to hear it was enjoyed! xx
Hi! These were great! I chose to do them with an enchilada sauce instead of buffalo considering I’m not big on spice. But they turned out great! Any suggestion on how to heat them up to get the shells crispy again? Thanks!
Hey Lauryn,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! I would reheat in the oven on low:) xT
Just made these and they were delicious!! Every recipe I have made of yours so far has been incredible!
Hey Jen,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
I made these a few weeks ago and we LOVED them!!! So delicious and easy too! We have now added it to our weekly weeknight rotation 🙂 Shared the recipe with my best friend and she rated them 10/10 too 🙂
Hey Carolyn,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
I made these and my husband and I really liked them! The combination of buffalo sauce and salsa was really great! I will make them again.
Hey Dee,
Thank you so much for giving this recipe a try, I love to hear that it turned out well for you! Have a great Thursday:)
Delicious…!!!!!😋 The family loved them……Great change from Beef mince 🌮 Tacos…. Definitely will make again👍🏽
Your recipes are divine Tieghan.🤩
Thanks for sharing with us all 🌏
Hey Sarah,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
So delicious!! I tripled the recipe and we made these on the Blackstone in the ski resort parking lot and everyone loved them! How long is the ranch dressing good for?
Hey Erin,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! I would say it’s good for 2 weeks in the fridge. Have a great Thursday:)
Making these tonight.
Question: if using the tortillas is olive oil only rubbed on outside of tortilla?
Hi Dee,
So that the tortillas don’t split, I like to rub both sides with oil. Please let me know if you have any other questions, I hope you love this recipe! xT
These were great! I think I cooked them a little too long (corn tortillas instead of store bought hard shell) so they were almost too crunchy, but I really enjoyed the flavors. I was nervous about the dill but was pleasantly surprised! Anytime I get to have some homemade ranch and crunchy tacos, I’m happy. Thank you for creating & sharing this! Easy peasy and deeeeeelicious.
Hey Makenna,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Very delicious!! VERY spicy but so good.
Hey Sarah,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
This is a great twist on taco night! Any time I can get the hubby to eat chicken 😬. All of our favorite flavors!!
Great job Tieghan!!
Happy New Year! 🎆
Hey Tammie,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Totally over the top! Your recipes are incredible!
I added lots of chopped celery for a good crunch and it was divine.
You’re such a STAR!!
Thank you thank you!
Hey Tammy,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
This was the first recipe of yours I ever ever tried and it was a hit and loved by the whole family! SO flavorful! Can’t wait to keep trying more of your recipes.
Hey Anne,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
Absolutely AMAZING, my family inhaled these!!
Hey Casandra,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
These tacos were excellent! However, the ranch did not turn out at all. The 1 cup sour cream with 1/3 cup lime juice just made something like a soup. I just poured it down the sink. Is that what the consistency is supposed to be? Will definitely make these again, but might tweak the ranch!!
Hey Courtney,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! Yes, it should be a thin ranch dressing consistency. xx
These are soooo delicious!
Hey Stella,
Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT