Buffalo Chicken Dip Tacos

I could tell you that I’m leaning into easy recipes because it’s high school basketball season, I’m really busy, and it gets dark at, like, 2pm. But the reality is that seasonal depression is hitting me hard. 

It took way too long for me to realize what was going on, because I’m usually a full-time anxiety girlie, but all the signs were there: the apathy, the irritiability, the exhaustion, oh and courtesy my latest blood work, a raging vitamin D deficiency. 

So if this is you, I need you to know, not everything has to be coq au vin. It’s okay to just eat to survive right now, whether that means Happy Meals for five, or premade boxes of food from the grocery store. 

Low energy work, high taste reward is my jam, and this is a super-achievable meal that checks all the boxes. 

Premade Buffalo Chicken Dip Tacos. 

They are easy to assemble using store-bought buffalo chicken dip (I grab this everytime from Sam’s Club; my kids love it and it has a distrubingly long shelf life), small tortillas, shredded cheese, and some optional avocado and sliced jalepeno. Just assemble, pop it in the oven or airfryer for a few minutes, serve with a side of Ranch or Sour Cream for dipping, and you have a really addictive dish that absolutely no one can tell you phoned in.

Continue to Content

Buffalo Chicken Dip Tacos

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Using store-bought buffalo chicken dip, these cheesy and melty tacos are perfect for quick dinners, and game-day meals.

Print

Ingredients

• Buffalo Chicken Dip, premade/store bought
• Street Taco Flour Shells
• Cheddar Cheese, shredded
• Sliced Avocado (optional)
• Sliced Jalapeno (optional)
• Sauce
• 1 tbsp Water
• 3 tbsp Sour Cream
• 3 tbsp Ranch Dressing

Instructions

1. Preheat the oven to 400 degrees.
2. Spray a cooksheet with non-stick spray, and lay out your tortillas.
3. Add a spoonful of Buffalo Chicken Dip to each shell, covering half the tortilla.
4. Sprinkle with shredded cheese, and add optional slic of avocado and jalapeno pepper.
5. Fold tacos in half, and bake in over for 10 minnutes, turning halfway.
6. Serve hot.

SAUCE:

1. Combine water, Ranch, and Sour Cream in a bowl, whisk to combine.

2. Serve as a dipping sauce or drizzle over the tacos.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Check out the 30 second how-to (with killer music) below!

 

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

 

A post shared by Brittany Gibbons (@thebrittanygibbons)