Description
These Queso Chicken Tacos are a delicious and creamy twist on classic chicken tacos, featuring tender seasoned chicken strips topped with a rich homemade queso cheese sauce. Perfectly spiced and served with your favorite fresh toppings, they make an easy and crowd-pleasing meal for any taco night or casual dinner.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Queso Sauce
- 1 cup chicken broth (or water)
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (whole or 2% works best)
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterrey Jack cheese
- 1 teaspoon taco seasoning (optional)
Assembly
- 8 small soft flour tortillas (or corn tortillas if preferred)
- 1-2 tablespoons chopped fresh cilantro (optional)
- Toppings: Fresh cilantro, lime wedges, diced tomatoes, avocado or guacamole, shredded lettuce, jalapeño slices, or salsa
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with ground cumin, chili powder, garlic powder, smoked paprika, salt, and pepper evenly on both sides.
- Pan-fry the Chicken: Place the seasoned chicken in the skillet and cook for 5-7 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Rest and Slice Chicken: Remove the cooked chicken from the skillet and let it rest for a few minutes to retain juices. Then slice it into thin strips ready for the tacos.
- Make the Queso Sauce – Prepare Roux: In the same skillet, melt the unsalted butter over medium heat. Add the flour and whisk constantly for about 1 minute until it forms a smooth roux, which will thicken the sauce.
- Add Milk and Thicken Sauce: Gradually pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a simmer, cooking for 3-4 minutes until it thickens slightly, stirring often to avoid burning.
- Melt the Cheese: Stir in the shredded cheddar and Monterrey Jack cheeses until fully melted and the sauce becomes smooth and creamy. Optionally, add taco seasoning or adjust salt and pepper to enhance flavor.
- Keep Sauce Warm: Reduce heat to low and stir occasionally to keep the queso warm and ready for serving.
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave for 20-30 seconds to make them soft and pliable for rolling.
- Assemble the Tacos: Place a few strips of the cooked chicken into each warm tortilla.
- Add Queso Sauce: Generously drizzle the warm queso sauce over the chicken in each tortilla.
- Add Toppings: Top the tacos with your choice of fresh cilantro, lime wedges, diced tomatoes, shredded lettuce, avocado or guacamole, jalapeño slices, and salsa.
- Serve: Serve the prepared queso chicken tacos immediately with extra queso sauce and lime wedges on the side for added flavor and zest.
- Enjoy: Relish these cheesy, creamy, and flavorful tacos perfect for taco nights, parties, or an easy weeknight dinner.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- Use corn tortillas for a gluten-free option.
- If you want the queso sauce spicier, add a pinch of cayenne pepper or chopped jalapeños.
- Leftover queso sauce can be stored in the refrigerator and gently reheated with a splash of milk.
- For extra protein, add black beans or refried beans as additional filling.
