Name: Queso Chicken Tacos
Ingredients: 2 lbs boneless, skinless chicken breasts (or thighs if you’re smart); 1 tablespoon olive oil (or whatever oil you’ve got); 1 medium onion, diced (yellow, white, doesn’t matter); 3-4 cloves garlic, minced (or more if you’re avoiding vampires); 1 can (10 oz) Ro-Tel tomatoes and green chiles (don’t drain it!); 1 packet taco seasoning (or 2-3 tablespoons of your homemade stuff); 8 oz Velveeta, cubed (yes, the processed stuff – this is no time for fancy cheese); 4 oz cream cheese (because why stop at one type of cheese?); 1/2 cup milk or chicken broth (more if needed); 1/4 cup chopped fresh cilantro (unless you’re one of those “tastes like soap” people); Juice of 1 lime; Salt and pepper to taste (but taste first – that taco seasoning has plenty of salt); 12-16 flour or corn tortillas (warm them properly, you heathen); 1 cup shredded cheddar or Mexican blend cheese (because we need MORE CHEESE); Diced avocado or guacamole; Pico de gallo or salsa; Sour cream; Shredded lettuce; Sliced jalapeños for the brave; Extra cilantro and lime wedges; Hot sauce (I like Cholula on these, but you do you)

Description

Let me tell you about the time I was staring into my fridge at midnight with leftover queso dip and some chicken breasts, wondering how to turn them into something magical. That’s when these Queso Chicken Tacos were born, and holy moly, they’ve become my family’s most requested dinner. These aren’t your average, boring chicken tacos – they’re juicy, shredded chicken that’s been simmered in a ridiculous queso sauce until it’s absorbed all that cheesy goodness, then stuffed into tortillas and loaded with toppings. They’re messy, they’re indulgent, and they’re everything a taco should be.

Ingredients

Scale

For the Queso Chicken:

2 lbs boneless, skinless chicken breasts (or thighs if you’re smart)
1 tablespoon olive oil (or whatever oil you’ve got)
1 medium onion, diced (yellow, white, doesn’t matter)
3–4 cloves garlic, minced (or more if you’re avoiding vampires)
1 can (10 oz) Ro-Tel tomatoes and green chiles (don’t drain it!)
1 packet taco seasoning (or 2–3 tablespoons of your homemade stuff)
8 oz Velveeta, cubed (yes, the processed stuff – this is no time for fancy cheese)
4 oz cream cheese (because why stop at one type of cheese?)
1/2 cup milk or chicken broth (more if needed)
1/4 cup chopped fresh cilantro (unless you’re one of those “tastes like soap” people)
Juice of 1 lime
Salt and pepper to taste (but taste first – that taco seasoning has plenty of salt)

For Serving:

12–16 flour or corn tortillas (warm them properly, you heathen)
1 cup shredded cheddar or Mexican blend cheese (because we need MORE CHEESE)
Diced avocado or guacamole
Pico de gallo or salsa
Sour cream
Shredded lettuce
Sliced jalapeños for the brave
Extra cilantro and lime wedges
Hot sauce (I like Cholula on these, but you do you)