Description
These Queso Chicken Tacos are a flavorful, creamy, and cheesy twist on your traditional taco. Juicy chicken is cooked in a zesty blend of seasonings, topped with a rich, melt-in-your-mouth queso sauce, and served in soft tortillas. These tacos are perfect for Taco Tuesday or any casual dinner that needs a bit of indulgence!
Ingredients
Scale
For the chicken:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth (or water)
For the queso sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (whole or 2% works best)
- 1 ½ cups shredded cheddar cheese
- 1/2 cup shredded Monterrey Jack cheese
- 1 teaspoon taco seasoning (optional, for extra flavor)
- 1–2 tablespoons chopped fresh cilantro (optional)
For the tacos:
- 8 small soft flour tortillas (or corn tortillas if preferred)
- Toppings: Fresh cilantro, lime wedges, diced tomatoes, avocado or guacamole, shredded lettuce, jalapeño slices, or salsa
Instructions
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with cumin, chili powder, garlic powder, smoked paprika, salt, and pepper.
- Add the chicken to the skillet and cook for 5-7 minutes on each side until golden brown and fully cooked through (internal temperature should be 165°F or 74°C).
- Remove the chicken from the skillet, and let it rest for a few minutes before slicing it into thin strips.
- Make the Queso Sauce:
- In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute until it forms a roux (a thick paste).
- Slowly add the milk, whisking to prevent lumps. Bring the mixture to a simmer and cook for about 3-4 minutes, stirring frequently, until it thickens slightly.
- Add the shredded cheddar and Monterrey Jack cheese, stirring until melted and smooth. For extra flavor, stir in taco seasoning or a pinch of salt and pepper.
- Keep the queso warm on low heat, stirring occasionally.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave for about 20-30 seconds to make them pliable.
- Spoon a few strips of cooked chicken into each tortilla.
- Drizzle a generous amount of queso sauce over the chicken.
- Top with your favorite taco toppings like fresh cilantro, lime wedges, diced tomatoes, shredded lettuce, avocado or guacamole, jalapeño slices, and salsa.
- Serve:
- Serve the queso chicken tacos immediately with extra queso sauce and lime wedges on the side.
- Enjoy:
- These cheesy and creamy tacos are perfect for taco nights, parties, or a quick weeknight dinner.
Notes
- For a spicier kick, add some diced jalapeños or hot sauce to the queso sauce or as a topping.
- If you prefer a lighter option, you can use grilled chicken or shredded rotisserie chicken instead of pan-seared chicken.
- These tacos can be served with a side of Mexican rice or black beans for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-searing, Cooking, Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (based on 4 servings)
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg