Queso Chicken Tacos: The Ultimate Recipe for Taco Night Recipe

Introduction

Queso Chicken Tacos are a deliciously creamy and flavorful twist on classic tacos, perfect for taco night. Tender shredded chicken simmered in a zesty sauce pairs beautifully with rich, homemade queso. This recipe is sure to become a family favorite!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning
• 1/2 cup chicken broth
• 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
• 1/4 cup chopped fresh cilantro
• 1 lb Velveeta cheese, cubed
• 1 cup milk
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup pickled jalapeños, chopped (optional)
• 1 tbsp cornstarch
• 12 corn or flour tortillas
• Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until browned.
3. Step 3: Sprinkle the taco seasoning evenly over the chicken breasts.
4. Step 4: Pour in the chicken broth and add the can of diced tomatoes and green chilies (Rotel), including the liquid.
5. Step 5: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
6. Step 6: Remove the chicken breasts from the skillet and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
7. Step 7: Return the shredded chicken to the skillet with the sauce. Stir to combine and let it simmer for another 5-10 minutes.
8. Step 8: Stir in the chopped cilantro.
9. Step 9: Taste and adjust seasonings as needed.
10. Step 10: In a medium saucepan, combine the cubed Velveeta cheese, milk, and shredded Monterey Jack cheese.
11. Step 11: Place the saucepan over medium-low heat.
12. Step 12: Stir constantly with a whisk or spatula until the cheese is completely melted and the mixture is smooth and creamy, about 10-15 minutes.
13. Step 13: In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry.
14. Step 14: Slowly pour the cornstarch slurry into the cheese mixture, whisking constantly to prevent lumps.
15. Step 15: Continue to cook and stir for another 2-3 minutes, or until the queso thickens to your desired consistency.
16. Step 16: If using, stir the pickled jalapeños into the queso.
17. Step 17: Taste the queso and adjust seasonings as needed.
18. Step 18: Keep the queso warm until ready to assemble the tacos.
19. Step 19: Warm the tortillas according to package directions.
20. Step 20: Place a generous spoonful of the queso on each tortilla.
21. Step 21: Top the queso with a generous amount of the shredded queso chicken.
22. Step 22: Add your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
23. Step 23: Fold the tortillas in half and serve immediately.

Tips & Variations

• Use rotisserie chicken for a quicker version—just shred and mix with the sauce.
• Add extra jalapeños or hot sauce for more heat.
• Swap Velveeta with cream cheese and cheddar for a different queso texture.
• Try flour tortillas for a softer taco or corn tortillas for a traditional touch.

Storage

Store leftover shredded chicken and queso separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to avoid curdling. Warm tortillas can be wrapped in foil and stored for a day, but are best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can substitute the Velveeta and Monterey Jack cheese with dairy-free cheese alternatives, but the texture of the queso may vary. Using a non-dairy milk like almond or oat milk will also help keep it dairy-free.

How do I prevent the queso from becoming grainy?

Stir the cheese mixture constantly over low heat and melt the cheese slowly. Avoid boiling the queso, and add the cornstarch slurry gradually to help maintain a smooth, creamy consistency.