Queso Chicken Tacos: The Ultimate Recipe for Taco Night Recipe

ByJack Voss
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Introduction

These Queso Chicken Tacos combine tender, flavorful shredded chicken with a rich, creamy cheese sauce for the ultimate taco night experience. Easy to prepare and irresistibly delicious, they bring a perfect blend of spice and creaminess to your dinner table.

Three tacos are placed side by side on a wooden board over a white marbled surface. Each taco has a soft yellow corn tortilla shell filled with shredded brown chicken as the first layer. On top of the chicken, there is a layer of finely shredded pale green lettuce that peeks out from the sides. Fresh, diced red tomatoes and green cilantro leaves are scattered over the lettuce. White crumbly cheese is sprinkled next, followed by a drizzle of white creamy sauce over all the layers. In the background, there are small black bowls with grated cheese and a green herb sauce, along with a whole red tomato and some fresh green cilantro. photo taken with an iphone --ar 4:5 --v 7

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

Tips & Variations

  • For extra spice, add more pickled jalapeños or serve with fresh sliced jalapeños on the side.
  • Use rotisserie chicken to save time; simply shred and combine with the sauce.
  • Try flour tortillas for a softer texture or corn tortillas for a more authentic taste.
  • To make it lighter, substitute Velveeta with a blend of cream cheese and reduced-fat cheddar cheese.

Storage

Store any leftover shredded chicken and queso separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet and warm the queso over low heat, stirring often to prevent separation. Tortillas are best warmed fresh but can be wrapped in foil and stored in the fridge for 1-2 days.

How to Serve

Three soft tacos are placed side by side on a wooden board. Each taco has three main layers inside the white tortilla shells: shredded lettuce at the bottom, a thick layer of shredded orange-brown chicken, and a topping of chopped red tomatoes, white crumbled cheese, green cilantro leaves, and some white creamy sauce drizzled on top. In the background, there are black bowls with shredded cheese and a white creamy dip, and a whole red tomato. A sprig of fresh cilantro sits on the white marbled surface near the wooden board. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the queso chicken filling?

Yes, you can freeze the shredded chicken mixture without the queso for up to 2 months. Thaw overnight in the refrigerator before reheating. Queso tends to separate after freezing, so it’s best to prepare that fresh.

What can I use if I don’t have Velveeta cheese?

If you don’t have Velveeta, use a combination of processed cheese and shredded mild cheddar or Monterey Jack to get a similar creamy texture. Avoid using strong-flavored cheeses alone, as they may not melt as smoothly.

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Queso Chicken Tacos: The Ultimate Recipe for Taco Night Recipe

★★★★★

4.7 from 137 reviews
  • Author: Jack
  • Total Time: 55 minutes
  • Yield: 12 tacos 1x
Print Recipe

Description

Delicious and creamy Queso Chicken Tacos that combine tender, seasoned shredded chicken simmered in a flavorful tomato and green chili sauce with a rich homemade queso cheese sauce. Perfect for taco night, these tacos are easy to prepare and loaded with tasty toppings like shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.

Ingredients

Scale

Chicken and Seasoning

  • 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

Queso Cheese Sauce

  • 1 lb Velveeta cheese, cubed
  • 1 cup milk
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tbsp cornstarch
  • 1 tbsp cold water (for slurry)
  • 1/4 cup pickled jalapeños, chopped (optional)

Tacos and Toppings

  • 12 corn or flour tortillas
  • Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa

Instructions

  1. Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear.
  2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear each side for 3-4 minutes until nicely browned.
  3. Add Seasoning: Sprinkle taco seasoning evenly over the chicken breasts for flavor infusion.
  4. Add Liquids: Pour in chicken broth and add the entire can of diced tomatoes and green chilies with their liquid.
  5. Simmer Chicken: Bring to a simmer, then reduce heat to low. Cover skillet and simmer for 20-25 minutes until chicken is cooked through, reaching an internal temperature of 165°F (74°C) and can be shredded easily.
  6. Shred Chicken: Remove chicken breasts and shred them into bite-sized pieces using two forks.
  7. Combine Chicken and Sauce: Return shredded chicken to skillet with sauce, stir to combine, and simmer for another 5-10 minutes.
  8. Add Cilantro: Stir in chopped fresh cilantro for added freshness and flavor.
  9. Adjust Seasonings: Taste the chicken mixture and adjust seasonings if needed.
  10. Start Queso Sauce: In a medium saucepan over medium-low heat, combine cubed Velveeta cheese, milk, and shredded Monterey Jack cheese.
  11. Melt Cheese: Stir constantly with a whisk or spatula for 10-15 minutes until cheese is fully melted and the mixture is smooth and creamy.
  12. Prepare Cornstarch Slurry: In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth.
  13. Thicken Queso: Slowly whisk the cornstarch slurry into the cheese sauce, stirring constantly to avoid lumps.
  14. Cook Queso: Continue cooking and stirring for 2-3 minutes until the queso thickens to desired consistency.
  15. Add Jalapeños: If desired, stir in chopped pickled jalapeños for extra heat and flavor.
  16. Season Queso: Taste and adjust seasoning of the queso as needed.
  17. Keep Queso Warm: Maintain the queso sauce warm until ready to assemble tacos.
  18. Warm Tortillas: Heat tortillas according to package instructions to make them pliable.
  19. Assemble Tacos: Spoon a generous amount of queso onto each tortilla.
  20. Add Chicken: Top the queso with a generous portion of shredded queso chicken.
  21. Add Toppings: Add your favorite toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
  22. Serve: Fold tortillas in half and serve immediately for best flavor and texture.

Notes

  • You can substitute chicken thighs for chicken breasts for a juicier result.
  • If you prefer spicier queso, add more jalapeños or a dash of hot sauce.
  • Use corn tortillas for a traditional Mexican taco experience or flour tortillas for softer tacos.
  • Leftover queso can be stored in the refrigerator and reheated gently with a splash of milk.
  • Adjust the thickness of the queso by altering the cornstarch amount or cooking time.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: queso chicken tacos, taco night recipe, cheesy chicken tacos, shredded chicken tacos, easy taco recipe, Mexican tacos, Velveeta queso sauce

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