Make these they are so good. Perfect for football season or anything really.
Avocado Cilantro Ranch
Let's get started.
Crispy Buffalo Chicken Tacos
1 Rotisserie Chicken, shredded
6 Cloves of Garlic, minced
1 Small Onion, Diced
8 oz. Cream Cheese, softened
1/2 Cup Ranch
1/2 Cup Franks Red Hot Sauce
1/3 Cup Mozzarella Cheese, Shredded
1/3 Cup Cheddar Cheese, Shredded
Kosher Salt
Freshly Ground Black Pepper
Corn Tortillas
Olive Oil
Pre-heat your oven to 350 degrees.
In a skillet add in a drizzle of olive oil, onion, and garlic. Season with salt and pepper sauté until onion has slightly softened. Add in the shredded chicken, cream cheese, ranch, franks red hot, and mix until well combined. Remove from heat. Stir in the cheddar and mozzarella.
Fill your corn tortillas with the chicken mixture. Rub the outside of the tortillas with a little bit of olive oil.
Bake for 10-15 minutes or until the outside is slightly crispy.
Remove from the oven, serve, and enjoy.
1/2 Cup Mayo
1/2 Cup Sour Cream
1 Avocado Avocado
1/3 Cup Cilantro
1 Pkg. Ranch Seasoning
1/4 Cup Buttermilk
Add in a blender and blend until smooth.
Pour into serving tray and serve alongside the buffalo chicken tacos.
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