Name: Baked Creamy Chicken Tacos (Ready in 15 Minutes!)
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Ingredients: 8-10 gluten free tortillas (taco size or corn tortillas); 8 oz cream cheese; 1 tsp ground cayenne pepper; 2 cloves garlic (minced); 2 cups cooked chicken (shredded); 2 tablespoon green onion or chives (thinly sliced); salt and pepper to taste; 1 cup cheddar cheese (more for garnish, shredded); 1 tablespoon vegetable oil; Fresh jalapenos (1-2 jalapenos thinly sliced) and sweet corn (1-2 tablespoons) for garnish; 1/2 cup sweet corn canned (or thawed frozen, for garnish or mix in the filling)

These baked creamy chicken tacos are hearty, filling, and so delicious. Just a few ingredients and about 15 minutes to make this amazing Taco dinner.

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Creamy Chicken Tacos

My favorite addition to Tuesday Taco Night. These easy chicken tacos can be made quickly and well in advance!

More taco recipes? Try Shrimp Tacos and Steak Fajita Tacos or Baked Cauliflower Tacos.

How To Make Creamy Chicken Tacos

Heat a medium pan with a little drizzle of vegetable oil.
Prep Tortillas. ''Warm-up'' the tortillas (either regular, gluten-free or corn tortillas) until just lightly browned, one at a time, and set aside. I like to use nonstick skillet for this.
Preheat oven to 425 degrees. Mix the filling. In a saucepan over low heat, place cream cheese, cayenne spice, shredded chicken, minced garlic (or use 1 teaspoon garlic powder instead), green onion, and cheese.

Or instead of spices, you can use this homemade taco seasoning mix.

Stir until cream cheese is softened and all the ingredients are combined (2 minutes).
Assemble the tacos. Take one tortilla at a time, fold it gently in your hands and fill each tortilla with the chicken mixture (a little bit over half).
Transfer to a baking dish close to each other so none of them will fall over.

Bake. Transfer to oven and bake for about 6-8 minutes or until cheese is melted and tortillas start to brown even more.
Serve! Garnish with fresh jalapenos, sweet corn (or mix it in the cream cheese chicken filling), sour cream, and toasty tortilla chips!

For more easy recipes check out these chicken tinga tacos and chicken taquitos.

My Favorite Tools

Casserole pan - To fit these tacos nice and snug!
Taco holder stands - If you make tacos often, these holders make serving way easier.
Mixing bowls
Citrus juicer - For squeezing lime juice.
My knife block set - I use a high-quality set that keeps all my favorite knives organized and sharp.
Wooden cutting board
For a perfect Taco Board: Colorful taco plates or boards and cute ramekins for sauces/salsa.

Tips

For a more mild taste, omit the cayenne pepper. I just like my tacos hot!
You can easily make your own shredded chicken - check out this guide.
Serve these creamy chicken tacos with freshly made guacamole on the side, pico de gallo, salad, jalapenos, and lime.
Cheddar cheese - Use sharp cheddar or a mix of grated cheddar and mozzarella. (Monterey jack cheese will also work great here).
Adjust the amount of garlic based on its strength and size; if unsure, add an extra clove. I used two medium cloves in this recipe, but feel free to use garlic powder as an optional alternative (about 1-½ tsp) for consistency.

Julia's Tip

Note that skinless, boneless chicken cooks quicker than chicken with bones, which may require an additional 5-10 minutes for thorough cooking.

Storing and Freezing Instructions

To store. Refrigerate for up to 3 days. To prevent soggy taco shells, store the filling in an airtight container or a tightly covered bowl with plastic wrap. I use these glass meal prep containers to store leftovers - they keep everything fresh for days.
To reheat the filling, add cooking oil to a nonstick skillet over medium-low heat. Add the filling and cook until it's piping hot. Or use microwave.

Easy Dinner Ideas With Shredded Chicken

Chicken Alfredo Pasta Bake - I used diced chicken here but shredded is fine too
Million Dollar Chicken Casserole - and same here
Crock Pot Chicken Chili With Cream Cheese - delicious shredded chicken Chili
Healthy Buffalo Chicken Dip - spicy and dense shredded chicken dip
Chicken Enchilada Stuffed Peppers - juicy shredded chicken and rice with enchilada sauce in stuffed peppers

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Creamy Chicken Tacos close up shot in hand

Julia

Baked Creamy Chicken Tacos (Ready in 15 Minutes!)

5 from 6 votes

These cozy baked tacos with chicken are hearty, filling, and so delicious. Just a few ingredients and about 15 minutes of a little bit of cooking time make up this amazing dinner.

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Prep Time 7

Cook Time 8

Total Time 15

Servings: 10 tacos

Course: lunch, Main Course

Cuisine: American, Mexican

Calories: 273

Ingredients Method Nutrition Video Notes

Ingredients

8-10 gluten free tortillas taco size or corn tortillas
8 oz cream cheese
1 teaspoon ground cayenne pepper
2 cloves garlic minced
2 cups cooked chicken shredded
2 tablespoon green onion or chives thinly sliced
salt and pepper to taste
1 cup cheddar cheese more for garnish, shredded
1 tablespoon vegetable oil
Fresh jalapenos (1-2 jalapenos thinly sliced) and sweet corn (1-2 tablespoons) for garnish
½ cup sweet corn canned or thawed frozen, for garnish or mix in the filling

Method

Heat up a medium pan with a little drizzle of vegetable oil. Fry tortillas until just lightly browned, one at a time, and set aside.
Preheat oven to 425 degrees.
In a small or medium saucepan over low heat, place cream cheese, shredded chicken, garlic, green onion, and cheese. Stir until cream cheese is softened and all the ingredients combined (2 minutes).
Assemble the tacos. Take one tortilla at a time, fold it gently in your hands and fill each tortilla with the chicken cream cheese mixture (a little bit over half) and transfer to a baking dish close to each other so none of them will fall over.
Transfer to oven and bake for about 6-8 minutes or until cheese is melted and tortillas starting to brown even more.
Garnish with fresh jalapenos, sweet corn, more grated cheese, and serve while warm!

Nutrition

Serving: 1tacoCalories: 273kcalCarbohydrates: 30gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 291mgPotassium: 94mgFiber: 4gSugar: 15gVitamin A: 235IUVitamin C: 2mgCalcium: 86mgIron: 0.4mg