Why You’ll Love This Recipe
Queso Chicken Tacos are a flavorful fusion of juicy shredded chicken and creamy queso cheese sauce, all wrapped in warm tortillas. This dish brings together the heartiness of tender chicken with the rich, indulgent taste of melted cheese, creating a comforting meal that’s perfect for busy weeknights, casual gatherings, or taco night with the family.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breaststaco seasoningolive oilchicken brothqueso blanco or cheese dipgarlic powderonion powdersalt and peppercorn or flour tortillastoppings like shredded lettuce, diced tomatoes, jalapeños, sour cream, and cilantro
directions
Season chicken breasts with taco seasoning, garlic powder, onion powder, salt, and pepper.
In a large skillet over medium heat, add olive oil and sear the chicken breasts on both sides until golden.
Pour in chicken broth, cover, and simmer on low heat until the chicken is cooked through and tender (about 15-20 minutes).
Remove chicken and shred using two forks.
Reduce the skillet liquid slightly if needed, then return the shredded chicken to the pan.
Pour queso over the chicken and stir to combine evenly.
Warm the tortillas and fill each with the queso chicken mixture.
Top with your choice of shredded lettuce, tomatoes, jalapeños, sour cream, and fresh cilantro.
Servings and timing
This recipe makes approximately 8 tacos.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Use rotisserie chicken for a quicker version.
Try spicy queso or pepper jack cheese for extra heat.
Add black beans or corn for added texture and flavor.
Serve with lime wedges for a zesty finish.
Swap tortillas for lettuce wraps for a low-carb option.
storage/reheating
Store leftover queso chicken in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or microwave until warmed through.Store tortillas separately to maintain their texture.
FAQs
Can I make this in a slow cooker?
Yes, cook the seasoned chicken with broth on low for 4-6 hours, then shred and stir in queso.
What type of cheese works best?
Queso blanco or a thick, melty cheese dip gives the best flavor and consistency.
Can I make it spicy?
Add diced jalapeños, chili powder, or use a spicy cheese for more heat.
Can I freeze the chicken mixture?
Yes, freeze the shredded queso chicken in a freezer-safe container for up to 2 months. Thaw before reheating.
What’s the best tortilla to use?
Corn tortillas for a traditional touch or flour tortillas for a softer bite.
Is this kid-friendly?
Yes, just use a mild queso and reduce spicy toppings.
Can I use chicken thighs instead?
Absolutely, chicken thighs stay juicy and are a great alternative to breasts.
Do I need to thicken the queso?
If your queso is too thin, simmer slightly or add a bit of shredded cheese.
Conclusion
Queso Chicken Tacos offer a deliciously cheesy, savory twist on a taco night favorite. Easy to prepare and customizable with your favorite toppings, these tacos deliver bold flavor and comfort in every bite. Whether for a quick dinner or a fun family meal, they’re sure to become a repeat request.
Print
Queso Chicken Tacos
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 tacos
- Category: Main Course
- Method: Sautéing, Melting
- Cuisine: Mexican‑American
Description
Tender shredded chicken tossed in a creamy queso sauce, nestled in warm tortillas and topped with fresh garnishes for a flavorful taco experience.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup milk (plus more as needed)
- 1 jalapeño, seeded and finely chopped (optional)
- 2 cloves garlic, minced
- 8 small corn or flour tortillas
- Fresh cilantro, chopped, for garnish
- Diced tomatoes or pico de gallo, for topping
- Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with chili powder, cumin, salt, and pepper.
- Add chicken to skillet and cook 5–7 minutes per side until golden and cooked through. Remove and shred using two forks.
- In the same skillet, lower heat to medium‑low. Add garlic and jalapeño; sauté until fragrant, about 1 minute.
- Add shredded cheddar, cream cheese, and milk. Stir constantly until cheese melts and sauce is smooth, thinning with extra milk if needed.
- Return shredded chicken to skillet, toss to coat in queso sauce. Adjust seasoning as needed.
- Warm tortillas in a dry skillet or directly over flame until pliable.
- Spoon queso chicken mixture into tortillas. Top with cilantro, tomatoes or pico de gallo, and a squeeze of lime.
- Serve immediately while warm.
Notes
- Slow‑cooker option: Cook seasoned chicken with a bit of water on low for 4 hours, shred, then mix with queso sauce.
- For added heat, leave jalapeño seeds or add a teaspoon of hot sauce.
- Make ahead: Prepare queso chicken and refrigerate up to 2 days, reheat before assembling tacos.
- To keep tacos warm during serving, wrap finished tacos in foil.
- Serve with extra lime wedges and hot sauce on the side.