Queso Chicken Tacos: The Ultimate Recipe for Delicious Tacos

Queso Chicken Tacos: Prepare to experience a flavor explosion that will redefine your taco nights! Imagine tender, juicy chicken enveloped in a creamy, dreamy queso sauce, all nestled in a warm tortilla. Are you drooling yet? These aren’t your average tacos; they’re a fiesta in every bite!

The beauty of the taco lies in its versatility and rich history. Originating in Mexico, tacos have evolved into a global phenomenon, with countless variations reflecting local tastes and ingredients. While the exact origins of combining queso with chicken in a taco are a bit hazy, the pairing itself is a stroke of culinary genius. The smooth, cheesy queso perfectly complements the savory chicken, creating a symphony of textures and flavors that’s simply irresistible.

What makes Queso Chicken Tacos so universally loved? It’s a combination of factors. First, the taste is phenomenal – the creamy, cheesy sauce is a comforting delight. Second, the texture is spot-on, with the tender chicken and soft tortilla providing a satisfying mouthfeel. And finally, they’re incredibly convenient! Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, these tacos are a guaranteed hit. So, ditch the boring taco routine and get ready to embark on a cheesy, chickeny adventure!

this Recipe

Ingredients:

• For the Chicken:
  • 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
• For the Queso:
  • 1 lb Velveeta cheese, cubed
  • 1/2 cup milk
  • 1/4 cup pickled jalapeños, chopped (more to taste)
  • 2 tbsp pickled jalapeño juice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
• For the Tacos:
  • 12-16 small corn or flour tortillas
  • Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, cilantro, lime wedges

Preparing the Queso Chicken:

1. Cook the Chicken: First, we need to cook our chicken. You can do this in a slow cooker or on the stovetop. I prefer the slow cooker because it’s so easy and the chicken comes out incredibly tender. If using a slow cooker, place the chicken breasts in the bottom of the slow cooker. Drizzle with olive oil and sprinkle with taco seasoning. Pour in the chicken broth and add the can of diced tomatoes and green chilies. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds. If you’re using the stovetop, heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through.
2. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker (or skillet) and place it on a cutting board. Use two forks to shred the chicken. If you cooked it in the slow cooker, you can shred it right in the slow cooker if you prefer, but I find it easier to do it on a cutting board.
3. Combine and Simmer: Return the shredded chicken to the slow cooker (or skillet) with the remaining juices. Stir to combine. If using the stovetop, reduce the heat to low and simmer for about 10-15 minutes to allow the flavors to meld together. If using the slow cooker, just keep it on warm until you’re ready to assemble the tacos.

Making the Queso:

1. Melt the Cheese: Now, let’s make the queso! This is super simple. In a medium saucepan, combine the cubed Velveeta cheese and milk. Cook over low heat, stirring constantly, until the cheese is completely melted and smooth. Be patient and don’t turn the heat up too high, or the cheese might burn.
2. Add the Flavor: Once the cheese is melted, stir in the chopped pickled jalapeños, jalapeño juice, garlic powder, and onion powder. Taste and adjust the seasonings as needed. If you want it spicier, add more jalapeños or a pinch of cayenne pepper. If you want it thinner, add a little more milk.
3. Keep it Warm: Keep the queso warm over low heat until you’re ready to assemble the tacos. You can also transfer it to a slow cooker on warm or a fondue pot to keep it at the perfect dipping consistency.

Assembling the Queso Chicken Tacos:

1. Warm the Tortillas: Warm your tortillas according to package directions. You can warm them in a dry skillet over medium heat, in the microwave wrapped in a damp paper towel, or in the oven wrapped in foil. Warming the tortillas makes them more pliable and less likely to tear.
2. Fill the Tacos: Now for the fun part! Spoon a generous amount of the queso chicken mixture into each tortilla.
3. Top it Off: Drizzle generously with the warm queso.
4. Add Your Favorite Toppings: Add your favorite toppings! I love shredded lettuce, diced tomatoes, sour cream, guacamole, fresh cilantro, and a squeeze of lime juice. Get creative and add whatever you like!
5. Serve Immediately: Serve the tacos immediately and enjoy! These are best served warm, so don’t let them sit around for too long.

Tips and Variations:

• Chicken Options: You can use shredded rotisserie chicken instead of cooking chicken breasts. Just toss it with the taco seasoning and diced tomatoes and green chilies.
• Cheese Variations: If you don’t like Velveeta, you can use a combination of cheddar cheese, Monterey Jack cheese, and pepper jack cheese. Just make sure to shred the cheese finely so it melts evenly.
• Spice Level: Adjust the amount of jalapeños and jalapeño juice to control the spice level of the queso. You can also add a pinch of cayenne pepper for extra heat.
• Vegetarian Option: Substitute the chicken with black beans or pinto beans for a vegetarian option.
• Make it Ahead: You can make the queso chicken and queso ahead of time and store them in the refrigerator. Just reheat them before assembling the tacos.
• Serving Suggestions: Serve these tacos with a side of Mexican rice, refried beans, or a simple salad.
• Grilling the Tortillas: For a slightly charred and smoky flavor, grill the tortillas for a few seconds on each side before filling them.
• Crispy Tacos: For crispy tacos, lightly fry the filled tortillas in a skillet with a little oil until golden brown and crispy. Be careful not to overfill them, or they will be difficult to fry.
• Queso Dip: Serve the queso as a dip with tortilla chips. It’s a great appetizer for parties or game day!
• Leftovers: Leftover queso chicken and queso can be stored in the refrigerator for up to 3 days. Reheat them separately before serving. You can use the leftover queso chicken in quesadillas, burritos, or salads.

Enjoy your delicious Queso Chicken Tacos!

Conclusion:

So there you have it! These Queso Chicken Tacos are truly a flavor explosion you won’t want to miss. I know, I know, there are a million taco recipes out there, but trust me, the creamy, cheesy, slightly spicy kick of the queso combined with the tender, flavorful chicken takes these tacos to a whole new level. It’s the kind of meal that makes you close your eyes and savor every single bite. This isn’t just another taco recipe; it’s an experience!

Why are these a must-try? Well, first, they’re incredibly easy to make. We’re talking weeknight dinner champion material here. Second, the flavor profile is just phenomenal. The queso adds a richness and depth that you simply can’t get with regular cheese, and the chicken is seasoned to perfection. Third, they’re incredibly versatile. You can easily customize them to your liking, adding your favorite toppings and adjusting the spice level to suit your palate.

Speaking of customization, let’s talk serving suggestions and variations! I personally love serving these with a dollop of sour cream or Greek yogurt to cool things down a bit. A sprinkle of fresh cilantro and a squeeze of lime juice are also essential for that bright, zesty finish. If you’re feeling adventurous, try adding some pickled onions or jalapeños for an extra kick.

For variations, the possibilities are endless! If you’re not a fan of chicken, you can easily substitute it with ground beef, shredded pork, or even black beans for a vegetarian option. You can also experiment with different types of queso. A spicy queso blanco would be amazing, or you could even try a smoked gouda queso for a unique twist. And don’t be afraid to get creative with your toppings! Think beyond the usual lettuce and tomato and try adding some grilled corn, roasted peppers, or even a mango salsa.

Another great way to enjoy this recipe is to turn it into a Queso Chicken Taco bowl! Simply layer rice, black beans, the queso chicken mixture, and your favorite toppings in a bowl for a satisfying and healthy meal. You could also use the chicken and queso as a filling for quesadillas or even nachos. The possibilities are truly endless!

I’m so confident that you’re going to love these tacos. They’re the perfect combination of comfort food and flavor, and they’re guaranteed to be a hit with the whole family. Plus, they’re so easy to make that you’ll be whipping them up on a regular basis.

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. And when you do make them, please, please, please share your experience with me! I’d love to hear what you think and see your creations. Tag me in your photos on social media, or leave a comment below. I’m always looking for new ways to improve my recipes, and your feedback is invaluable. I can’t wait to hear about your Queso Chicken Taco adventures! Happy cooking!