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Cheesy Buffalo Chicken Boats from The Food Charlatan
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5 from 1 vote

Cheesy Buffalo Chicken Boats

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 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12 Servings
Calories: 270kcal
Author: Karen


  • 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


  • 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!


Serving: 1boat | Calories: 270kcal | Carbohydrates: 15g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 753mg | Potassium: 117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 1mg