Serves: 5 (2 tacos each) | Prep: 20 Min | Cook: 10 Min
I always love a good old taco. The flavors are amazing and tacos are pretty easy to make. But this Cream Cheese Chicken Tacos are not your ordinary tacos. They are way better and are great to serve with lettuce, tomato, and homemade guacamole. These amazing tacos are loaded with chicken, cream cheese, and cheddar cheese filling. They are so great, I keep coming back for more! Cream Cheese Chicken Tacos is an easy dinner recipe, a no-fuss, just plain delicious!
If you are looking for an easy and quick dinner menu, look no more! These tacos are a breeze to make. In just 30 minutes you’ll have these on your dinner table. And they are freaking delicious! A must-try!
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Ingredients
1 pkg (8 oz.) cream cheese
2 clove garlic, minced
2 cups deli rotisserie chicken or leftover roast/baked chicken shredded
1 bunch green onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
10 medium corn tortillas
canola oil for frying
How to Make Cream Cheese Chicken Tacos
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Meanwhile, in a skillet, heat about a tablespoon of oil. Once heated, fry the tortillas, one at a time over medium heat until they are lightly browned. You can use more oil if needed. Transfer the tortillas on paper towels or on a wire rack to drain.
Step 3: In a saucepan, heat the cream cheese over low heat, stirring until completely melted.
Step 4: Add in the shredded chicken, garlic, green onion, and cheddar cheese in the saucepan. Remove the saucepan from the heat and stir until incorporated.
Step 5: Evenly arrange the chicken mixture between each shell. Then, place the taco shells in a 9 x 13-inch baking dish.
Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes or until the shells are beginning to brown well.
Ingredients
- 1 pkg (8 oz.) cream cheese
- 2 clove garlic, minced
- 2 cups deli rotisserie chicken or leftover roast/baked chicken shredded
- 1 bunch green onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 10 medium corn tortillas
- canola oil for frying
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Meanwhile, in a skillet, heat about a tablespoon of oil. Once heated, fry the tortillas, one at a time over medium heat until they are lightly browned. You can use more oil if needed. Transfer the tortillas on paper towels or on a wire rack to drain.
Step 3: In a saucepan, heat the cream cheese over low heat, stirring until completely melted.
Step 4: Add in the shredded chicken, garlic, green onion, and cheddar cheese in the saucepan. Remove the saucepan from the heat and stir until incorporated.
Step 5: Evenly arrange the chicken mixture between each shell. Then, place the taco shells in a 9 x 13-inch baking dish.
Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes or until the shells are beginning to brown well.
