4-Ingredient Sheet Pan Crispy Buffalo Chicken Tacos
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These crispy chicken tacos put a delicious spin on taco night. Made with shredded chicken, spicy buffalo sauce and Monterey Jack cheese, these flavorful tacos are baked in the oven until the cheese is melted, hot and bubbly.
The best part is there are only four ingredients and you can make this recipe even easier by using rotisserie or leftover chicken. If cooking the chicken, check out my tips for easy shredded chicken.
Drizzle this family favorite with blue cheese crumbles, green onions or homemade ranch dressing and serve with extra buffalo sauce to dip your crunchy tacos in.
Why you’ll love this recipe
- 4 simple ingredients.
- Easy weeknight winner!
Ingredients and Substitutions:
These are the main ingredients and substitutions for these crispy tacos. See the recipe card below for the full ingredients list and instructions for this recipe.
- Cooked Shredded Chicken: use rotisserie chicken to make this fast. If cooking the chicken, boneless skinless chicken thighs will give a richer flavor than boneless skinless chicken breasts.
- Buffalo Sauce: Frank’s Red Hot is my all time favorite buffalo sauce.
- Corn Tortillas: you can use flour tortillas but I prefer corn because they crisp up nicely.
- Shredded Monterey Jack Cheese: freshly shredded cheese will be creamier and melt better than pre-shredded cheese. Add cheddar cheese or pepper jack for extra flavor.
Variations
- Add a squeeze of lime juice or salsa verde for a zesty spin.
- Add a drizzle of homemade ranch dressing or blue cheese dressing.
- For a more traditional taco flavor, omit the buffalo sauce and toss the chicken in chicken taco seasoning. Top with sour cream, pico de gallo, black beans and cottage cheese avocado sauce.
Dietary Modifications
- For gluten-free, use gluten-free tortillas.
- To lower the fat use less cheese!
How to make these crunchy chicken tacos (a visual step-by-step guide):
Step 1: preheat and prep
Preheat the oven to 450°F. Mix the chicken and buffalo sauce together in a large bowl (image 1). Give it a good stir to combine everything. Warm the tortillas in the microwave wrapped in 2 damp paper towels for about 30 seconds, or until soft and pliable. Keep covered until ready to use.
Step 2: assemble tacos
Spray a baking sheet with non-stick spray. Working one at a time, each taco will get 28g 1/4 cup cheese. Top half of each tortilla with half of the cheese (14g) (image 2), 1/8 of the buffalo-chicken mixture (image 3), and the remaining (14g) cheese (image 4). Fold the tortilla to close (image 5) and repeat with the remaining ingredients.
Step 3: bake
Spray the tops with cooking spray and bake the tacos in the preheated oven for 10-12 minutes, or until they are crispy and bubbly (image 6). They will crisp up as they sit and cool. If needed you can top the tacos with another pan to keep them sealed for the first half of baking and remove halfway through to crisp up or use toothpicks to hold them in place.
Expert Tip!
Add cottage cheese or greek yogurt to your chicken mixture for extra creaminess and protein.
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 4 days.
Everything that goes with buffalo sauce is so good on these. Blue cheese crumbles, green onion, ranch dressing and a side of extra sauce is my favorite.
Buffalo sauce and hot sauce are different. Buffalo sauce usually contains butter or oil, making it creamier and less concentrated than hot sauce, which is typically just peppers and vinegar.
If needed, you can top the tacos with another pan to keep them sealed for the first half of baking and remove halfway through to crisp up or use toothpicks to hold them in place.
Check out some of our other easy buffalo recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Crispy Chicken Tacos
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Ingredients
- 2 cups cooked and shredded chicken 10 oz.
- 1/2 cup buffalo sauce, Frank’s Red Hot
- 8 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack cheese 224g
Optional Toppings
- fresh limes or lime juice
- fresh cilantro
- crumbled cotija or blue cheese
- pickled red onion
Instructions
- Preheat the oven to 450°F. Mix the chicken and buffalo sauce together in a bowl.
- Warm the tortillas in the microwave wrapped in a damp paper towel for about 30 seconds, or until soft and pliable. Keep covered until ready to use.
- Spray a baking sheet with non-stick spray. Working one at a time, each taco will get 28g 1/4 cup cheese. Top half of each tortilla with half of the cheese (14g), 1/8 of the buffalo-chicken mixture, and the remaining (14g) cheese. Fold the tortilla to close and repeat with the remaining ingredients.
- Spray the tops with cooking spray and bake the tacos in the preheated oven for 10-12 minutes, or until they are crispy and bubbly. They will crisp up as they sit and cool. If needed you can top the tacos with another pan to keep them sealed for the first half of baking and remove halfway through to crisp up or use toothpicks to hold them in place.
Notes
- Spraying the baking sheet with non-stick spray ensures that both the tops and bottoms of the tacos crisp up nicely. You can also lightly spray the tops of the tacos before baking for an extra crunch.
- Yes, corn tortillas may crack in the process but that’s ok! A cracked tortilla still tastes just as delicious.
- Nutritional information is an estimate and will vary with substitutions.
