Cheesy Buffalo Chicken Boats

5 from 1 vote

These fun little taco boats are baked til crisp and then filled with all your favorite things: chicken, hot sauce, cheese, and more cheese. Perfect game day appetizer or quick 20 minute dinner!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mexican

Servings: Servings

Calories: 270kcal

Author: The Food Charlatan

Ingredients

1 package Old El Paso Mini Soft Tortilla Taco Boats
1 & 1/2 tablespoons butter melted
3/4 teaspoon salt
2 cups rotisserie chicken shredded
1/3 cup buffalo hot sauce or to taste
8 ounces cream cheese softened
1 cup frozen peas
1 cup cheddar cheese shredded
1/4 to 1/3 cup green onions chopped

Instructions

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
Line the tortilla boats up on the baking sheet, and brush each one with the melted butter.
Sprinkle 3/4 teaspoon salt on the inside and out of the boats
Bake at 400 for about 8-9 minutes, or until they are lightly browned and crispy.
Meanwhile, in a small bowl combine chicken and hot sauce.
Add to a skillet with cream cheese and peas. Cook over medium low until warm. Or you could simply warm this mixture up in the microwave. Whatever floats your boat. << harhar. get it??
Spoon the filling into the crisped taco boats. Top each boat with shredded cheese.
Turn your broiler on and move the oven rack to the highest position.
Broil the boats until the cheese is melted and bubbly, 1-3 minutes. Don't walk away!!
Top with green onions and serve!

Nutrition

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