Creamy Cheesy Chicken Tacos
Creamy Cheesy Chicken Tacos made with tender shredded chicken, seasoned cream cheese, melted Fiesta blend cheese, and corn tortillas, baked until warm and perfectly melty.
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Servings: 12
Ingredients
- 4 boneless skinless chicken breasts fully cooked and shredded
- 8 oz cream cheese softened to room temperature
- 1 packet taco seasoning mix
- 1 c Fiesta blend cheese shredded
- 8 –10 corn tortillas
Optional Toppings
- Shredded lettuce
- Diced onions
- Diced tomatoes
- Salsa
- Sour cream
- Guacamole
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish with nonstick spray and set aside.
- In a medium bowl, combine the softened cream cheese and taco seasoning. Mix until smooth and fully incorporated.
- Add the shredded chicken to the cream cheese mixture and stir until the chicken is evenly coated.
- Heat 1 tablespoon of oil in a skillet over medium heat. Warm each corn tortilla for a few seconds per side until pliable. Remove and set aside.
- Place a spoonful of the chicken mixture in the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Bake for 20–30 minutes, until the tortillas are heated through.
- Remove the baking dish from the oven, sprinkle the shredded Fiesta blend cheese evenly over the tortillas, and return to the oven for 5 additional minutes, or until the cheese is fully melted.
- Remove from the oven and arrange the tortillas on a serving platter. Serve with desired toppings.
Notes
This recipe can be made gluten free by using certified gluten-free corn tortillas and ensuring the taco seasoning packet is labeled gluten free. All other ingredients are naturally gluten free, but labels should always be checked for cross-contamination.