Spicy Buffalo White Chicken Chili Tacos
Crispy shells and taco meat that's extra saucy with just the right amount of spice and flavor!
Servings: 6
Calories: 433kcal
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 9x13 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.
Nutrition
Calories: 433kcal