Creamy Buffalo Chicken Cups

By nanapuddin

Ingredients

• 4 chicken breasts
• buffalo sauce (The Sweet Baby Ray's Buffalo Sauce had just the right amount of kick.)
• chicken broth
• large flour tortillas or phyllo cups
• shredded cheese
• optional: 1/2 block of cream cheese, softened (if you find that the buffalo mixture is too spicy, add in a bit of cream cheese to cut the spice...)

Details

Servings 10
Adapted from scatteredthoughtsofacraftymom.com

Preparation

Step 1

from Pinterest: http://www.pinterest.com/pin/46302702392449663/


Directions

Mix together 1 cup of chicken broth and 3/4 cup buffalo sauce and add to a large skillet.

Place chicken breasts in the sauce mixture. If your chicken breasts are sticking out of the sauce mixture, feel free to add a little more buffalo sauce to the exposed chicken.

Cover and simmer over medium heat for about 20 minutes, then turn the heat down to medium low and simmer for another 20 minutes.

Remove the chicken from the pan and shred in a large bowl. Add about 1/2 cup (or more if you think it needs it) of the simmering liquid to the shredded chicken along with a little more buffalo sauce. (if you want to add in cream cheese, this is when you would do it...)

Add a couple of tablespoons of the buffalo chicken down the center of your tortilla, top with cheese and roll up.

or directions for the phyllo cups:
You can prepare the chicken a day or two ahead of time, but you'll need to rewarm the chicken before adding it to the phylo cups. To make the Buffalo Chicken cups, I used phylo dough sheets cut into squares and baked in a muffin tin according to the package directions. (To make it even simpler, you can use ready made phylo cups or even those little tortilla chip scoop/bowls.) Add the warm Creamy Buffalo Chicken to the phylo cups, top with shredded cheese and diced green onions. For an additional kick, you can add an extra dash of buffalo sauce before the shredded cheese. Serve with celery sticks and blue cheese dressing. (You can thank me later :) ...) - See more at: http://www.scatteredthoughtsofacraftymom.com/2013/09/Buffalo-chicken-recipe.html#sthash.p4MKUsKH.dpuf

Place the roll-up, seam side down on a lightly greased baking sheet and bake at 425 for about 20 minutes, or until the tortillas are golden brown and crispy. (I did mine in the frying pan the first time I made them and they were just as good.)

- See more at: for the tortillas, http://www.scatteredthoughtsofacraftymom.com/2012/08/creamy-buffalo-bites.html#sthash.DG2CTpFP.dpuf
for the phyllo cups
http://www.scatteredthoughtsofacraftymom.com/2013/09/Buffalo-chicken-recipe.html