Cheesy Chicken Tacos
Tender seasoned chicken wrapped in soft tortillas, topped with creamy homemade queso and fresh toppings for a comforting Tex-Mex taco experience.
Equipment
- 1 skillet for cooking chicken and warming tortillas
- 1 saucepan for preparing queso
Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp taco seasoning or a mix of chili powder, cumin, paprika, garlic, and onion powder
- Juice of 1 lime
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese
- ½ cup milk adjust for consistency
- ½ cup salsa or Rotel tomatoes
- Optional: diced jalapeños for heat
- 8 soft flour or corn tortillas
- Toppings: shredded lettuce diced tomatoes, chopped cilantro, diced onions, avocado
- Lime wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat.
- Season chicken with taco seasoning and lime juice.
- Cook chicken for 6 to 7 minutes per side until golden and cooked through.
- Remove chicken from heat and let rest, then shred or dice.
- In a saucepan over medium heat, combine cream cheese and milk; stir until smooth.
- Add shredded cheddar and Monterey Jack cheeses along with salsa, stirring until melted and creamy.
- Adjust queso thickness by adding more milk as needed; add jalapeños for desired spice level.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Fill each tortilla with shredded chicken, drizzle with queso, and top with preferred toppings.
- Serve tacos with lime wedges on the side.
Notes
- Warm tortillas before assembling for best texture.
- Top with fresh pico de gallo or lime crema for extra flavor.
- Store leftovers in an airtight container up to 3 days.