Chicken and Cheese Tacos
I make these chicken and cheese tacos on weeknights when the clock is merciless and everyone still wants something they can pick up with their hands and smile about. This recipe is exactly that: cooked chicken tossed with taco seasoning, tucked into shells or tortillas, topped with melty shredded cheese and whatever fresh toppings you like. It’s fast, forgiving, and pulls together from pantry staples — perfect when you’ve got leftover chicken from a roast or a recipe like best smothered chicken and rice earlier in the week.
Reasons to try it
Simple, satisfying, and crowd-pleasing — that’s what makes these tacos a weekday hero. They’re quick to assemble, economical when you use leftover or rotisserie chicken, and easily customized for picky eaters or adventurous palates. Make them for a lazy Sunday gathering, a busy school-night dinner, or as part of a casual taco bar where everyone builds their own.
“The easiest weeknight dinner — warm, cheesy, and everyone asks for seconds.” — a dinner-table favorite
If you’re serving a crowd that likes sandwiches and melty cheese, pair this meal with a sweet-savory sandwich like the apple and cranberry grilled cheese for a fun mix of flavors.
Step-by-step overview
Before you start: this recipe is basically three stages — season the chicken, warm it, assemble and melt the cheese. Expect about 10 minutes of active prep if your chicken is already cooked, and 8–12 minutes in the oven to get everything hot and the cheese bubbly. You’ll finish with crisp shells or soft tortillas loaded with warm, seasoned chicken and gooey cheese ready for toppings.
What you’ll need
- 2 cups cooked chicken, diced (rotisserie or leftover roasted chicken work well; shredded is OK too)
- 1 cup shredded cheese (cheddar is classic; pepper jack, Monterey Jack, or a Mexican blend all work)
- Taco seasoning, to taste (store-bought or 1–2 tsp homemade blend)
- Taco shells or tortillas (hard shells for crunch, corn or flour tortillas for softer tacos)
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa, sliced avocado or guacamole
Notes and substitutions:
- Chicken: use leftover rotisserie chicken to save time, or shred quickly with two forks.
- Cheese: a sharper cheddar gives more flavor; a milder cheese is better for kids.
- Seasoning: if you prefer less sodium, use half the packet and boost with fresh lime juice and chili powder.
Directions to follow
- In a medium bowl, combine the diced cooked chicken with taco seasoning. Stir so the seasoning coats the chicken evenly.
- Heat a skillet over medium heat and add a teaspoon of oil or a splash of water. Add the seasoned chicken and warm, stirring occasionally, until heated through (about 3–4 minutes). Taste and adjust seasoning.
- Preheat the oven to 375°F (190°C).
- Arrange taco shells or tortillas on a baking sheet. Spoon the warmed chicken into each shell or tortilla, distributing evenly.
- Sprinkle about 2 tablespoons of shredded cheese per taco (adjust to taste).
- Bake for 8–12 minutes, until the cheese is melted and bubbly and shells are slightly crisp. If using soft tortillas, bake just until cheese melts to avoid drying them out.
- Remove from oven, add desired toppings (lettuce, tomatoes, sour cream, salsa, avocado), and serve immediately.
If you want extra crispiness, broil for 1–2 minutes at the end — watch closely so the cheese doesn’t burn.
Best ways to enjoy it
Serve these tacos immediately so the cheese stays gooey and the shells crisp. Good side pairings:
- Mexican-style rice and refried beans for a classic plate.
- A light slaw (lime, cilantro, and cabbage) to cut the richness.
- For a sweeter contrast, pair with the blueberry basil goat cheese panini at a casual brunch spread.
- Offer hot sauce, pickled onions, and lime wedges so guests can customize.
For plating, line a shallow platter with lettuce leaves, nestle the tacos on top, and garnish with a sprinkle of cilantro and a lime wedge.
Storage and reheating tips
Leftovers: store cooled chicken and tacos separately. Transfer leftover chicken to an airtight container and refrigerate for up to 3–4 days. Store assembled tacos (with cheese but without delicate toppings like avocado or sour cream) covered in the fridge for up to 24 hours — shells can soften over time.
Reheating:
- Oven: place tacos on a baking sheet and warm at 350°F (175°C) for 8–10 minutes until heated through.
- Skillet: reheat the chicken in a skillet, then assemble into warmed tortillas and top with cheese; cover briefly so cheese melts.
- Microwave: quick but can make shells soggy; microwave chicken on a microwave-safe plate for 30–60 seconds, then assemble.
Freezing: freeze only the cooked seasoned chicken (not assembled tacos). Place chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: always cool cooked chicken within two hours and keep at 40°F (4°C) or below in the fridge. Reheat to 165°F (74°C) before serving.
Helpful cooking tips
- Use pre-shredded or freshly shredded cheese? Freshly shredded melts better because it lacks anti-caking agents.
- Don’t over-season. If using a store-bought taco seasoning, start with half the packet and add more after tasting.
- For extra moisture and flavor, stir a tablespoon of salsa or a squeeze of lime into the chicken before filling the shells.
- When using soft tortillas, warm them in a dry skillet or wrapped in foil in the oven for a minute to make them more pliable.
- Shortcut: use a rotisserie chicken and pre-shredded cheese to make this a 10-minute meal.
For another cheesy comfort option for mornings, try making cheese and chive pancakes alongside these tacos for a playful brunch combo.
Creative twists
- Buffalo style: toss warmed chicken with buffalo sauce and top with blue cheese crumbles and shredded lettuce for tang and heat.
- BBQ chicken tacos: swap taco seasoning for BBQ sauce and top with pickled red onions and coleslaw.
- Vegetarian option: replace chicken with seasoned and roasted cauliflower or carnitas-style jackfruit.
- Crunchy cheese shell tacos: place a thin layer of shredded cheese in a hot nonstick skillet until it melts and sets into a crisp cheese shell, then fill with chicken. For inspiration on crunchy cheese ideas, see the buffalo chicken mac and cheese technique for bold flavors.
Your questions answered
Q: Can I use raw chicken?
A: This recipe assumes cooked chicken. If starting with raw chicken, cook it first (pan-sear, roast, or poach) until it reaches 165°F (74°C), then dice/shred and proceed with seasoning.
Q: How long does this take from start to table?
A: If your chicken is already cooked, 10–20 minutes total: 5 minutes to warm and assemble, 8–12 minutes to bake. From raw chicken, allow additional 20–30 minutes for cooking.
Q: Can I make these ahead for a party?
A: Pre-cook and season the chicken and store chilled. Reheat the chicken and assemble tacos shortly before serving, then bake to melt the cheese. Prepare toppings and shells separately to keep textures fresh.
Q: What cheese melts best?
A: Monterey Jack and young cheddar melt beautifully. Avoid very aged cheeses that won’t melt smoothly.
Q: Are these freezer-friendly?
A: Freeze only the cooked, seasoned chicken in airtight containers for up to 3 months. Thaw overnight before reheating and assembling.
Conclusion
These chicken and cheese tacos are a reliable, quick option when you want comfort without fuss. If you’re curious about crispier, more textured taco variations, the Crispy Chicken Tacos – Foodie With Family article offers a crunchy approach. For a version that combines crispy cheese with an avocado-cilantro finish, check out Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce for inspiration.
Chicken and Cheese Tacos
Ingredients
Main Ingredients
- 2 cups cooked chicken, diced Use rotisserie or leftover roasted chicken.
- 1 cup shredded cheese Cheddar, pepper jack, Monterey Jack, or Mexican blend.
- 1-2 tsp taco seasoning Store-bought or homemade.
- pcs taco shells or tortillas Use hard shells for crunch, corn or flour for softer tacos.
Optional Toppings
- shredded lettuce
- diced tomatoes
- sour cream
- salsa
- sliced avocado or guacamole
Instructions
Preparation
- In a medium bowl, combine the diced cooked chicken with taco seasoning. Stir so the seasoning coats the chicken evenly.
- Heat a skillet over medium heat and add a teaspoon of oil or a splash of water. Add the seasoned chicken and warm, stirring occasionally, until heated through (about 3–4 minutes). Taste and adjust seasoning.
- Preheat the oven to 375°F (190°C).
Assembly
- Arrange taco shells or tortillas on a baking sheet. Spoon the warmed chicken into each shell or tortilla, distributing evenly.
- Sprinkle about 2 tablespoons of shredded cheese per taco (adjust to taste).
Baking
- Bake for 8–12 minutes, until the cheese is melted and bubbly and shells are slightly crisp.
- If using soft tortillas, bake just until cheese melts to avoid drying them out.
- Remove from oven, add desired toppings (lettuce, tomatoes, sour cream, salsa, avocado), and serve immediately.
- For extra crispiness, broil for 1–2 minutes at the end — watch closely so the cheese doesn’t burn.
