Baked buffalo chicken tacos with cilantro-jalapeno sour cream dip
Laura in the Kitchen · ♥ 2.6K likes · 67.7K views · 9 min video
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Timestamp
Ingredients
Method
Techniques
- olive oil
Shred the chicken by breaking it apart and squishing it between the fingers so there are no big chunks or strings (or use a stand mixer with the paddle).
- yellow onion
- 1 cloves garlic
Saute a little yellow onion in olive oil in a skillet until tender and translucent; add a chopped clove of garlic and let it bloom.
- 3 cup rotisserie chicken
- garlic and herb seasoning
- stock
- buffalo sauce
Add garlic and herb seasoning and about three cups of shredded chicken, then stock and buffalo sauce; simmer, then turn off and cool.
- 1 cup sour cream
- garlic
- jarred jalapenos
- cilantro
For the dip, combine about a cup of sour cream, a little garlic, some jarred jalapenos with some of their juice, plenty of cilantro, half to a whole lime and a good pinch of salt; put the lid on and process until creamy.
- ½–1 whole lime
- salt
- pepper jack cheese
Freshly grate the pepper jack.
Cilantro-jalapeno sour cream dip
- tortillas
Oil the baking sheet; fill warmed tortillas with a little cheese, the chicken (not too much sauce or they go soggy) and more cheese on top, and arrange close together.
Assembling on an oiled baking sheet
Bake 15 to 20 minutes, flipping halfway if wanted; these went 20 minutes without flipping, until crunchy.