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Queso Chicken Tacos: The Ultimate Recipe for Taco Night Recipe

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Queso Chicken Tacos combine tender, seasoned shredded chicken simmered in a flavorful tomato and green chili sauce with a rich, creamy homemade queso cheese sauce. Perfect for taco night, this recipe offers a delicious blend of Mexican-inspired flavors wrapped in warm tortillas and topped with fresh and zesty garnishes.

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 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)

Taco Assembly

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

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a good sear when cooking.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and brown them for 3-4 minutes on each side until they develop a nice golden color.
  3. Season the Chicken: Sprinkle the taco seasoning evenly over the seared chicken breasts to infuse them with spice and flavor.
  4. Add Liquid Ingredients: Pour in the chicken broth and add the entire can of diced tomatoes and green chilies with their juice to the skillet with the chicken.
  5. Simmer the Chicken: Bring the liquid to a simmer, then lower the heat to low, cover the skillet, and let it cook gently for 20-25 minutes. Check that the chicken is fully cooked and tender enough to shred, with an internal temperature of 165°F (74°C).
  6. Shred the Chicken: Remove the chicken breasts from the skillet and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  7. Combine Shredded Chicken and Sauce: Return the shredded chicken to the skillet with the simmering sauce, stir well, and continue simmering for another 5-10 minutes to meld flavors.
  8. Add Fresh Cilantro: Stir in chopped cilantro for a bright, fresh flavor enhancement.
  9. Adjust Seasonings: Taste the chicken mixture and adjust seasoning if necessary to your preference.
  10. Make the Queso Cheese Sauce: In a medium saucepan, combine Velveeta cheese cubes, milk, and shredded Monterey Jack cheese.
  11. Heat the Cheese Mixture: Place the saucepan over medium-low heat and stir constantly with a whisk or spatula to ensure the cheeses melt evenly into a smooth, creamy sauce over 10-15 minutes.
  12. Prepare Cornstarch Slurry: In a small bowl, whisk together cornstarch with 1 tablespoon cold water until fully combined to prevent lumps.
  13. Thicken the Queso: Slowly add the cornstarch slurry into the cheese sauce while whisking vigorously to avoid lumps. Continue cooking and stirring for 2-3 minutes until the sauce thickens to desired consistency.
  14. Add Jalapeños (Optional): Stir in chopped pickled jalapeños to add a spicy kick to the queso if desired.
  15. Final Tasting: Taste the queso sauce and adjust seasonings if needed.
  16. Keep Queso Warm: Keep the queso warm on low heat until ready to assemble the tacos to maintain its creamy texture.
  17. Warm Tortillas: Heat the tortillas according to the package instructions, either on a dry skillet or microwave, so they’re soft and pliable.
  18. Assemble the Tacos: Spoon a generous amount of queso onto each warm tortilla.
  19. Add Shredded Chicken: Top the queso with a generous portion of the shredded taco chicken mixture.
  20. Add Toppings: Add your favorite toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa for extra flavor and texture.
  21. Serve: Fold the tortillas in half to enclose the fillings and serve immediately while warm and melty.

Notes

  • Use chicken thighs instead of breasts for a juicier, more flavorful result.
  • Velveeta cheese offers a smooth melt and creamy texture, but can be substituted with other melting cheeses if preferred.
  • If you like extra heat, add more jalapeños or a dash of hot sauce to the queso.
  • Tortillas can be warmed on a skillet, in the microwave, or wrapped in foil and heated in the oven.
  • Leftover chicken mixture can be refrigerated for up to 3 days or frozen for longer storage.
  • For gluten-free tacos, use corn tortillas and check that all seasoning packets are gluten-free.

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

Find it online: https://zestywithzane.com/queso-chicken-tacos-the-ultimate-recipe-for-taco-night-recipe/