Chicken and Cheese Tacos
Easy and quick chicken and cheese tacos made with seasoned chicken, melted cheese, and your choice of fresh toppings.
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.
Notes
Serve these tacos immediately for best taste. Offer hot sauce, pickled onions, and lime wedges for customization. Store cooled chicken and tacos separately. Reheat in the oven or skillet.