- 1 tablespoon butter, melted
- 3 tablespoons Frank's™ RedHot™ original sauce
- 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 bowls)
- 1/4 cup ranch dressing
- 1 cup chopped cooked chicken
- 4 oz cream cheese (from 8-oz package), softened
- 1/2 cup shredded mozzarella cheese (2 oz)
- 2 tablespoons finely chopped celery
Step 1: Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix melted butter and 1 tablespoon of the sauce. Brush butter mixture on all sides of bowls; place in baking dish. Bake 10 minutes.
Step 2: In large bowl, mix dressing and remaining 2 tablespoons sauce. Stir in chicken and cream cheese.
Step 3: Spoon mixture into bowls. Sprinkle with mozzarella cheese.
Step 4: Bake 20 to 25 minutes or until mixture is hot (at least 165°F) and cheese is melted. Top with celery.
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We tested this recipe using rotisserie chicken, but any cooked chicken works fine.
Can’t take the heat? Opt for Frank's™ Buffalo Wings sauce, which is not as hot as the original sauce.