Best 8 Buffalo Chicken Filled Tortilla Cups Recipes

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If you're looking for a quick and easy appetizer or snack that's sure to be a crowd-pleaser, look no further than buffalo chicken filled tortilla cups. These little bites are filled with all the flavors of your favorite buffalo chicken wings, but they're much easier to eat and perfect for parties or game day gatherings. With just a few simple ingredients and a little bit of prep time, you can have these delicious treats ready to enjoy in no time.

Here are our top 8 tried and tested recipes!

BUFFALO CHICKEN-FILLED TORTILLA CUPS



Buffalo Chicken-Filled Tortilla Cups image

Buffalo Chicken-Filled Tortilla Cups

Provided by The Rachael Ray Staff

Number Of Ingredients 12

1/2 cup hot sauce
such as Frank's Red Hot
1 tablespoon butter
2 cups of rotisserie chicken
shredded apart
2 tablespoons sour cream
2 tablespoons blue cheese
Salt and freshly ground black pepper
2 tablespoons chives
thinly sliced
12 mini tortilla cups
or scoop-shaped corn chips

Steps:

  • To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top
  • Sprinkle with chives and serve
  • In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside
  • In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper
  • Place a small sauce pot over low heat, add hot sauce
  • Whisk in the butter until melted (the sauce will have an orange color)

CHICKEN TORTILLA CUPS



Chicken Tortilla Cups image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Cooking spray
4 large (10-inch) flour tortillas
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken breasts, diced
2 tablespoons extra-virgin olive oil
1/2 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 red bell pepper, diced
1 14.5-ounce can diced fire-roasted tomatoes
1 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
1 cup shredded monterey jack or pepper jack cheese

Steps:

  • Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
  • Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
  • Divide the chicken mixture among the tortilla cups. Top with the cheese.

BUFFALO CHICKEN FILLED TORTILLA CUPS



Buffalo Chicken Filled Tortilla Cups image

Make and share this Buffalo Chicken Filled Tortilla Cups recipe from Food.com.

Provided by Shelby Jo

Categories     Lunch/Snacks

Time 10m

Yield 12 bite sized cups

Number Of Ingredients 8

1/2 cup hot sauce, such as Frank's Red Hot
1 tablespoon butter
2 cups rotisserie-cooked chicken, shredded apart
2 tablespoons sour cream
2 tablespoons blue cheese
salt & freshly ground black pepper
2 tablespoons chives, thinly sliced
12 tortilla chips, scoops variety

Steps:

  • Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
  • In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
  • To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

BUFFALO CHICKEN STUFFED SHELLS



Buffalo Chicken Stuffed Shells image

This is a hit for football Sundays. For a thicker stuffing, drain ricotta overnight. Serve with ranch and blue cheese dressing for dipping.

Provided by kaid711

Categories     Appetizers and Snacks     Spicy

Time 3h40m

Yield 6

Number Of Ingredients 8

1 pound ground chicken
¼ cup butter
1 cup cayenne pepper sauce (such as Frank's® RedHot®)
1 (16 ounce) container whipped ricotta cheese
cooking spray
1 (16 ounce) package jumbo pasta shells
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  • Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  • Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  • Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

Nutrition Facts : Calories 698 calories, Carbohydrate 62.8 g, Cholesterol 126.3 mg, Fat 29 g, Fiber 2.5 g, Protein 44.4 g, SaturatedFat 18.2 g, Sodium 1452.5 mg, Sugar 2.7 g

BUFFALO CHICKEN POCKETS



Buffalo Chicken Pockets image

Here's my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. -Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 5

3/4 pound ground chicken
1/3 cup Buffalo wing sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese
Blue cheese salad dressing, optional

Steps:

  • Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 987mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

BUFFALO CHICKEN CUPS



Buffalo Chicken Cups image

A fun way to serve buffalo chicken in bite-sized cups! I made these after thinking about what a hit buffalo chicken is with my guests, but wanting to keep it a little less messy to eat during the big games. They were a hit, so I thought I'd share :) This is especially fast and easy if you already have some cooked chicken on hand to shred and use. Note - if you like bleu cheese with your buffalo chicken, feel free to sub in bleu cheese dressing instead of ranch, or bleu cheese instead of the cheddar. We're just not bleu cheese fans around here ;)

Provided by Starrynews

Categories     < 30 Mins

Time 20m

Yield 12 bite-sized cups

Number Of Ingredients 7

1 cup chicken, cooked and shredded
1/4 cup hot sauce or 1/4 cup buffalo wing sauce
12 tortilla chips, scoops
1/4 cup ranch dressing
2 tablespoons sour cream
1/4 cup cheddar cheese, shredded
1 celery rib, diced

Steps:

  • Combine chicken and hot sauce in a pan and warm through, mixing well.
  • Put tortilla chip scoops out on platter.
  • Combine ranch dressing and sour cream, mixing well.
  • When chicken is warm, fill each chip with buffalo chicken mixture.
  • Sprinkle each chip with cheddar cheese.
  • Top each chip with a dollop of the ranch dressing & sour cream mixture.
  • Sprinkle with diced celery.
  • Enjoy!

BUFFALO CHICKEN ENCHILADAS



Buffalo Chicken Enchiladas image

This is not a drill. These buffalo chicken enchiladas-filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce-are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. -Becky Hardin, St. Peters, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 11

3 cups shredded rotisserie chicken
2 cups shredded cheddar cheese, divided
1 can (10 ounces) diced tomatoes and green chiles, drained
1 can (10 ounces) enchilada sauce
1/2 cup Buffalo wing sauce
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
4 ounces reduced-fat cream cheese, cubed
1/2 cup blue cheese salad dressing
10 flour tortillas (8 inches)
1/3 cup crumbled blue cheese
Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat., Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. , Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.

Nutrition Facts : Calories 472 calories, Fat 26g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1387mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

BUFFALO CHICKEN QUESADILLAS



Buffalo Chicken Quesadillas image

Ready in 1 hour, these quesadillas feature chicken breasts, crumbled blue cheese and a taste punch of red pepper sauce.

Provided by Stephanie Wise

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 8

2 lb boneless skinless chicken breasts, cut in half
1/4 cup Frank's™ RedHot™ Original cayenne pepper sauce
6 teaspoons olive oil
6 flour tortillas (10 inch)
1 cup plus 2 tablespoons shredded mozzarella, Cheddar or Monterey Jack cheese
3/4 cup crumbled blue cheese
Blue cheese dressing, if desired
Celery sticks, if desired

Steps:

  • Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.
  • Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
  • In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
  • Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • For the best flavor, use freshly cooked chicken. Leftover chicken can be used, but it may not be as flavorful.
  • If you don't have any buffalo sauce, you can make your own by combining hot sauce, melted butter, and a little bit of cayenne pepper.
  • The amount of cheese you use is up to you. If you like a lot of cheese, feel free to add more. You can also use a different type of cheese, such as cheddar or pepper jack.
  • Be careful not to overfill the tortilla cups. Otherwise, they may become soggy.
  • If you don't have any tortilla cups, you can use wonton wrappers or egg roll wrappers instead.
  • These buffalo chicken filled tortilla cups can be made ahead of time and reheated in the oven or microwave.

Conclusion:

Buffalo chicken filled tortilla cups are a fun and easy appetizer that is perfect for game day or any party. They are made with just a few simple ingredients and can be customized to your liking. So next time you're looking for a delicious and easy snack, give these buffalo chicken filled tortilla cups a try!

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