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
- Prepare Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear.
- 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.
- Add Seasoning: Sprinkle taco seasoning evenly over the chicken breasts for flavor infusion.
- Add Liquids: Pour in chicken broth and add the entire can of diced tomatoes and green chilies with their liquid.
- 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.
- Shred Chicken: Remove chicken breasts and shred them into bite-sized pieces using two forks.
- Combine Chicken and Sauce: Return shredded chicken to skillet with sauce, stir to combine, and simmer for another 5-10 minutes.
- Add Cilantro: Stir in chopped fresh cilantro for added freshness and flavor.
- Adjust Seasonings: Taste the chicken mixture and adjust seasonings if needed.
- Start Queso Sauce: In a medium saucepan over medium-low heat, combine cubed Velveeta cheese, milk, and shredded Monterey Jack cheese.
- 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.
- Prepare Cornstarch Slurry: In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth.
- Thicken Queso: Slowly whisk the cornstarch slurry into the cheese sauce, stirring constantly to avoid lumps.
- Cook Queso: Continue cooking and stirring for 2-3 minutes until the queso thickens to desired consistency.
- Add Jalapeños: If desired, stir in chopped pickled jalapeños for extra heat and flavor.
- Season Queso: Taste and adjust seasoning of the queso as needed.
- Keep Queso Warm: Maintain the queso sauce warm until ready to assemble tacos.
- Warm Tortillas: Heat tortillas according to package instructions to make them pliable.
- Assemble Tacos: Spoon a generous amount of queso onto each tortilla.
- Add Chicken: Top the queso with a generous portion of shredded queso chicken.
- Add Toppings: Add your favorite toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
- 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
