Spicy Buffalo White Chicken Chili Tacos
Crispy shells and taco meat that's extra saucy with just the right amount of spice and flavor!
Foto: Half Baked HarvestIngredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground chicken
- 1 yellow onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 teaspoons dried parsley
- 2 teaspoons dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried garlic
- 3/4 teaspoon smoked paprika
- kosher salt and black pepper
- 1/2 cup buffalo sauce
- 1/2 cup salsa verde
- 12 hard shell tacos ( (see notes for homemade option))
- 2 cups shredded Mexican cheese
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine
- 1/3 cup lime juice
Steps
1. Preheat the oven to 425° F.2. In a large skillet, heat the olive oil, chicken, and onion over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the poblano pepper, parsley, chives, dill, garlic powder, paprika, and a pinch of salt. Add 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, 5 minutes. Stir in the buffalo sauce and salsa verde. Cook until most of the sauce coats the chicken, 5 minutes. Remove from the heat. 3. Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.4. Meanwhile, make the "ranch". Combine all ingredients in a bowl and stir until creamy. 5. Serve the tacos topped with the ranch, avocado, candied jalapeños, and any other desired toppings.
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