Buffalo Chicken Totchos

5 from 61 votes

Tater tots meet nachos and make them buffalo chicken! These Buffalo Chicken Totchos are loaded up and baked to perfection for a fun combination of two of your favorite game day foods.

Prep Time45

Cook Time30

Total Time1 15

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 600kcal

Author: Courtney Paige

Equipment

Baking sheet
Cast iron skillet
Mixing Bowl
Hand Mixer
flipping spatula
rubber mixing spatula
Measuring cups and spoons

Ingredients

2 tbsp olive oil
2 tsp cumin
2 tsp chili powder
1 tbsp green goddess seasoning Trader Joe's
salt + pepper
2 lbs bag frozen tater tots
1 rotisserie chicken pulled and shredded
8 oz cream cheese
1 cup buffalo sauce Frank's
2 tbsp lite mayo
1 packet ranch seasoning
1 ½ cups shredded Colby Jack cheese
1 cup shredded mozzarella or white cheddar or aged gouda
½ cup diced celery
½ cup diced carrots
¼ cup green onion

Toppings

½ cup white cheddar or mozzarella
2 tbsp green onion
2 tbsp ranch dressing
¼ cup feta crumbles

Instructions

Preheat the oven to 350°F (or according to the tater tots instructions). In a large mixing bowl, coat tater tots with 2 tablespoons olive oil, cumin, chili pepper, green goddess seasoning, and salt and pepper. Toss to ensure the tots are well coated.
Bake the tater tots according to bag instructions (35 minutes at 350°) on a greased baking sheet.
While the tots are baking, start working on the buffalo chicken mixture. Remove all of the skin and bones from the rotisserie chicken (if not already starting with prepared shredded chicken). Shred the piece finely.
In a mixing bowl (you can use the same one that you used to coat the tots in), combine buffalo sauce, mayo, cream cheese, and ranch seasoning packet. Use a hand mixer to beat the mixture together until the cream cheese is completely blended.
Add 1 cup of Colby jack cheese, ½ cup of mozzarella cheese and pulled chicken. Use a rubber spatula to fold the mixture together.
Fold in diced celery and carrots.
Once the tots are finished baking. Remove them from the baking sheet and arrange half of the tots in a buttered (greased) skillet. Save the other half for the second portion of the skillet.
Top the tots with the remaining ½ of Colby Jack cheese, then layer on half of the buffalo chicken mixture on the tots. Arrange the remaining tots in the same radial arrangement on top of the buffalo chicken.
Spread the rest of the buffalo chicken mixture on top of the second layer of tots. Garnish with remaining green onion, any extra cheese (highly recommended).
Bake for 25-30 minutes at 350°F or until the buffalo chicken dip is hot and cheese is melted. Drizzle ranch dressing, feta crumbles, buffalo sauce, and anything else on top prior to serving.
Enjoy! Serve a la carte, with tortilla chips, and/or celery and carrots.

Video

Notes

If you don’t have a cast iron skillet, make this Buffalo Chicken Totchos recipe on a sheet pan in a single layer.

Reheat leftovers in a toaster oven or under the broiler to keep the tater tots crispy.

Nutrition