time saving meal prep system

Baked Buffalo Chicken Tacos – C

Baked Buffalo Chicken Tacos - C
carrot and celery sticks
Baked Buffalo Chicken Tacos - C
carrot and celery sticks

Ingredients

Prep
  • 6 carrots
  • 6 celery rib
  • 4 oz cream cheese softened
  • 2 T butter softened
  • 1/2 C Franks RedHot Sauce
  • 3 C deli rotisserie chicken shredded
  • 12 hard taco shells
  • 1 C shredded Mexican cheese blend
On Cooking Day
  • 2 Roma tomatoes optional
  • 1 C shredded lettuce optional
  • 1/2 C sour cream for serving optional

Instructions

To Assemble
  1. Peel and cut carrots and celery into sticks. Store in a zipper bag.
  2. Combine the next three ingredients in a large bowl. Add shredded chicken and mix to combine.
  3. Line a baking dish with hard taco shells. Add chicken mixture to taco shells, and top each taco with shredded cheese.
To Cook
  1. Bake at 400 for 15-20 minutes, or until mixture is warmed through and cheese has melted. Top with lettuce, sour cream, and tomatoes if desired. Serve with carrot and celery sticks.

Ingredients

Prep
  • 6 carrots
  • 6 celery rib
  • 4 oz cream cheese softened
  • 2 T butter softened
  • 1/2 C Franks RedHot Sauce
  • 3 C deli rotisserie chicken shredded
  • 12 hard taco shells
  • 1 C shredded Mexican cheese blend
On Cooking Day
  • 2 Roma tomatoes optional
  • 1 C shredded lettuce optional
  • 1/2 C sour cream for serving optional

Instructions

To Assemble
  1. Peel and cut carrots and celery into sticks. Store in a zipper bag.
  2. Combine the next three ingredients in a large bowl. Add shredded chicken and mix to combine.
  3. Line a baking dish with hard taco shells. Add chicken mixture to taco shells, and top each taco with shredded cheese.
To Cook
  1. Bake at 400 for 15-20 minutes, or until mixture is warmed through and cheese has melted. Top with lettuce, sour cream, and tomatoes if desired. Serve with carrot and celery sticks.