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.