Ingredients
– 1 tablespoon olive oil
– 1 pound chicken breast
– Salt and pepper to taste
– 1/2 cup buffalo sauce
– 1/2 cup ranch dressing
– 1 bag corn tortilla chips (10-15 ounces)
– 1 cup shredded colby jack cheese
– 2-3 green onions, sliced
Instructions
1-Preheat the oven: Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with foil for easier cleanup.
2-Heat 1 tablespoon olive oil: Heat 1 tablespoon olive oil in a large sautΓ© pan over medium heat. Add 1 pound chicken breast, season with salt and pepper to taste, and cook until no longer pink, about 10-12 minutes. Remove from heat and shred the chicken.
3-Return the shredded chicken to the pan: Return the shredded chicken to the pan and stir in 1/2 cup buffalo sauce and 1/2 cup ranch dressing. Let it simmer for 1-2 minutes to combine flavors.
4-Spread the 1 bag corn tortilla chips: Spread the 1 bag corn tortilla chips (10-15 ounces) evenly on the baking sheet. Top the chips with the buffalo chicken mixture and 1 cup shredded colby jack cheese.
5-Bake for 5-7 minutes: Bake for 5-7 minutes or until the cheese is melted and bubbly.
6-Garnish: Garnish with the 2-3 sliced green onions and blue cheese crumbles if desired. Serve warm.
Last Step:
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πΆοΈ Adjust the heat by using less buffalo sauce or adding cream cheese to reduce spiciness.
π§ Use ranch or blue cheese dressing to balance the heat and add flavor.
β±οΈ Use pre-cooked or rotisserie shredded chicken for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Appetizer
- Method: Baking, SautΓ©ing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2 grams
- Sodium: 1185 milligrams
- Fat: 31 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 21 grams
- Trans Fat: 1 gram
- Carbohydrates: 37 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 74 milligrams
