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Buffalo Chicken Dip Tacos

Buffalo Chicken Dip Tacos- Creamy buffalo chicken dip is stuffed in a tortilla, topped with more cheese, baked until crisp, and served with homemade ranch dressing.

January 26, 2024 by Nicole Collins


Today, we’re making Buffalo Chicken Dip Tacos!


We all know that buffalo chicken dip is quintessential game day food. And we all know that if it ain’t broke, don’t fix it. But, we also know that my brain works at a million miles an hour and loves fusing recipes concepts together. So, can anyone really be mad about making a classic buffalo chicken dip, stuffing it inside a tortilla, baking it until it’s golden and crisp, then serving it alongside the most perfect homemade ranch dressing? I didn’t think so. I mean, we basically just created a walking dip situation. EPIC.


Let’s start with the dip. I like to use rotisserie chicken for this because it’s just too darn easy. We’ll shred up about a cup of chicken, and get it to a bowl. I like to use a mix of dark and light meat chicken, but use what you have or what you like. To the chicken, we’ll add some softened cream cheese, a little sour cream, some ranch dip mix (this one is store bought), and some garlic buffalo sauce. Now you can, of course, use regular buffalo sauce. But the extra little kick of flavor from using garlic buffalo sauce is absolutely unmatched if you ask me. Mix everything together, and we’re ready to assemble.


Because this is a game day treat, we’re building these in street taco sized flour tortillas. Besides, making them smaller means we can have more, right? We’re going to arrange the tortillas on a large baking sheet that’s been spritzed with olive oil cooking spray, schmear the buffalo chicken dip over one half of each tortilla, top the dip with a little shredded cheese, then fold the blank side of the tortilla over the filling to create our tacos. We’ll also spritz the tops of the tacos with a little more cooking spray to help them get nice and golden in the oven.


Now we’re not being too shy about stuffing these tacos, so they can be a little stubborn about staying closed. To help with that, I like to rest a baking rack on top of the tacos before I toss them in the oven. This is a totally optional step, but it helps keep everything in place so our tacos retain the perfect shape. Then to the oven they go for about 10 mins, and that’s all there is to it.


These tacos are amazing all on their own, but who doesn’t love a little dipping option on the side, right? I like to serve these with my homemade ranch dressing that is tried and true and gets complimented every time I make it. The dressing starts with sour cream (non fat plain Greek yogurt works perfectly in this too), some mayo, and a couple splashes of milk (any percentage works, and I actually regularly use unsweetened almond milk). Then, we’ll add in a blend of dried spices including chives, parsley, dill, garlic powder, onion powder, paprika, salt, and pepper. Mix it all together, let it chill in the fridge for about an hour, and you’ll have the most amazing ranch in all the land. Actually as a quick note, make the ranch first before you start working on the tacos.


These tacos are bursting with flavor…literally…the filling kind of bursts out of the edges in the most beautiful way. Then if you give the tacos an extra minute on the sheet pan when they come out of the oven, the exposed filling bonds together almost creating an extended crust on the tacos. YUM. They’re not spicy at all thanks to all the creamy, cheesy elements we’ve included to tame down any heat. They’re perfectly crunchy, perfectly gooey, and perfectly delish.


Alright, everyone! The game day recipes continue next week with a super cheesy ball of goodness that you’re not going to want to miss.


I hope you guys enjoy, and let’s eat!


Buffalo Chicken Dip Tacos

Serves: 12          Print


For the Buffalo Chicken Dip Tacos:

  • 1 cup rotisserie chicken, shredded

  • 4 oz cream cheese, softened (I used lowfat)

  • ¼ cup sour cream (I used lowfat)

  • 2 tsp ranch dip mix (I used Hidden Valley Ranch packet)

  • ¼ cup garlic buffalo sauce (I used Franks)

  • 12 street taco sized flour tortillas

  • 1 ¼ cup shredded cheddar

  • Olive oil cooking spray

For the Homemade Ranch Dressing:

  • ½ cup sour cream (I used lowfat)

  • ¼ cup mayonnaise

  • 2 tbsp milk (I used 1%)

  • ¼ tsp dried chives

  • ¼ tsp dried parsley

  • ¼ tsp salt

  • ¼ tsp garlic powder

  • 1/8 tsp dill weed

  • 1/8 tsp onion powder

  • 1/8 tsp pepper

  • 1/8 tsp paprika


  1. Make the homemade ranch dressing: To a mixing bowl, add sour cream, mayo, milk, dried chives, parsley, garlic powder, salt, dill, onion powder, pepper, and paprika. Stir to combine. Set aside in the fridge to chill at least 1 hour.

  2. Make the buffalo chicken dip: To a mixing bowl, add chicken, cream cheese, sour cream, ranch dip mix, and garlic buffalo sauce. Mix well until completely combined.

  3. Prepare the tacos: Preheat oven to 425 degrees. Spray a large baking sheet with olive oil cooking spray. Spread about 2 tbsp of buffalo chicken dip over the top half of each tortilla. Top with shredded cheddar, evenly divided between the tortillas. Fold tortillas in half to close the taco, and press gently to help keep the shells closed. Spritz the top of the tortillas with olive oil cooking spray. Rest a baking rack on top of the tacos to help keep them closed in the oven. Bake for 10-12 mins until the tortillas are crisp and start to turn golden brown. Allow tacos to rest on the sheet pan for 5 mins before transferring to a serving plate.

  4. Serve tacos with homemade ranch dressing. Enjoy!

Recipe notes:

*You could use regular buffalo sauce for these tacos, but the garlic buffalo sauce is next level. 

*You can use lowfat or full fat sour cream and cream cheese for the buffalo chicken dip. For the homemade ranch, I frequently use nonfat plain Greek yogurt in place of the sour cream, and that works perfectly too.

*I typically preach to shred your own cheese, but pre-shredded cheddar from the store works just fine for this recipe.


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