Go Back
–+ servings
Queso Chicken Tacos finished recipe

Queso Chicken Tacos

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 tacos servings
Ingredients Method

Ingredients
  

Ingredients
  • 3 cups cooked shredded chicken — about 420 g preferably boneless and skinless chicken breast or thighs
  • 1/2 small yellow onion — about 60 g finely diced
  • 2 garlic cloves — about 6 g minced
  • 1 tablespoon olive oil — 15 mL
  • 1 teaspoon chili powder — 3 g
  • 1 teaspoon ground cumin — 2 g
  • 1/2 teaspoon smoked paprika — 1 g
  • 1/2 teaspoon kosher salt — 2.5 g
  • 1/4 teaspoon black pepper — 0.5 g
  • 1/4 cup chicken broth — 60 mL
  • 10 small flour tortillas — about 6 inches/15 cm each
  • 1 1/2 cups shredded Monterey Jack cheese — about 170 g
  • 1 tablespoon olive oil — 15 mL for cooking
  • 1 cup prepared queso cheese dip — about 240 g
  • 2 tablespoons milk — 30 mL as needed to thin the queso
  • 1/4 cup chopped fresh cilantro — about 4 g optional
  • 1/2 cup diced tomato — about 90 g optional
  • 1 jalapeño — about 15 g thinly sliced, optional
  • 1 lime — about 60 g cut into wedges, optional

Method
 

Method
  1. Prepare the chicken mixture: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes , until softened. Add the garlic and cook for 30 seconds , just until fragrant.
  2. Season and warm the chicken: Add the shredded chicken, chili powder, cumin, smoked paprika, salt, and black pepper. Pour in the 1/4 cup chicken broth and stir well. Cook for 4–5 minutes , stirring occasionally, until the chicken is hot and moist. If it looks dry, keep the heat at medium-low and add a small splash of broth rather than letting it brown excessively.
  3. Warm the tortillas: Heat a dry skillet over medium heat. Warm the tortillas for about 15–20 seconds per side , just until flexible. Stack them under a clean kitchen towel to keep them soft while you assemble the tacos.
  4. Fill the tortillas: Place a warm tortilla on a work surface. Add about 1/4 cup of the chicken mixture to one half and sprinkle with about 2 tablespoons shredded Monterey Jack cheese . Do not overfill, or the taco may split while cooking.
  5. Crisp the tacos: Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the folded tacos in the skillet in a single layer. Cook for 2–3 minutes per side , pressing gently with a spatula, until the tortillas are golden brown and crisp and the cheese inside has melted.
  6. Keep the finished tacos warm: Transfer the crispy tacos to a plate or wire rack while you cook the remaining tacos. Avoid stacking them tightly because trapped steam can soften the crisp tortillas.
  7. Warm the queso: Place the queso in a small saucepan over low heat. Stir frequently until smooth and hot, about 2–3 minutes . If it is too thick to spoon easily, stir in the 2 tablespoons milk gradually until it reaches a creamy, pourable consistency. Do not boil the queso.
  8. Finish and serve: Spoon the warm queso over the crispy tacos. Add the optional cilantro, diced tomato, jalapeño, and lime wedges. Serve immediately while the tortillas are crisp and the queso is warm.

Tried this recipe?

Let us know how it was!