Attention all cheese lovers! Have you tried Queso Chicken Tacos yet? These tacos are the ultimate indulgence, filled with tender, shredded chicken and smothered in a creamy queso sauce. Wrapped up in warm tortillas, these tacos are topped with your favorite fixings, such as lettuce, pico de gallo, and sour cream. They are perfect for a fun weeknight meal or a festive get-together and are sure to please everyone.
Detailed Queso Chicken Tacos Recipe
Ingredients:
The Chicken:
- 2 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
The Queso Filling:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 4 ounces diced green chilies (canned)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Taco Fixings:
- Warm corn or flour tortillas
- Chopped lettuce or shredded cabbage
- Diced tomatoes or pico de gallo
- Sour cream
- Chopped fresh cilantro (optional)
- Avocado slices (optional)
Instructions:
- Cook the Chicken: Season the chicken breasts or thighs with chili powder, cumin, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side, or until cooked through. Shred the chicken with two forks and set aside.
- Make the Queso: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk, whisking constantly until the mixture thickens and becomes smooth. Reduce heat to low and stir in the cheddar cheese, Monterey Jack cheese, green chilies, salt, and pepper. Cook until the cheese is melted and the sauce is creamy.
- Assemble & Serve: Warm your tortillas according to package instructions. Fill each tortilla with shredded chicken, queso sauce, and your favorite toppings like lettuce, pico de gallo, sour cream, cilantro, and avocado. Enjoy!
Tips:
- Slow Cooker Option: For a hands-off approach, cook the chicken in a slow cooker with some water or chicken broth until tender. Shred the chicken and then follow steps 2 and 3 in the recipe.
- Spice it Up: Add a pinch of cayenne pepper or a teaspoon of hot sauce to the queso for a kick.
- Tortilla Options: You can use corn or flour tortillas, whichever you prefer.
- Leftovers: Queso chicken taco filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat until warmed through.
