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
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Recipe Card
Baked Creamy Chicken Tacos (Ready in 15 Minutes!)
Ingredients
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
Video
Notes
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
More Mexican Inspired Recipes
SammyK
Just tried the baked chicken tacos and OMG they were a hit with the kids and so easy to make! I did the chicken in the crockpot like Julia suggested and it was perfect. Shredded so easily. Anyone else got some flavors to add to the chicken next time?
Julia
Hi Sammy, thank you so much for your comment!
Bobbi
So delicious!
Julia | The Yummy Bowl
thank you!
Vita
Could you also make these with hard shell tacos ?:) and shrimp maybe instead?:)
Julia | The Yummy Bowl
Vita, I haven't tried but hard shell tacos should be fine. For the shrimp, I would cook it in the pan separately with some butter, oil, salt and pepper and then add it to the cream cheese mix right before baking. Bake in the oven until cheese melted. If you try, please let me know how it turned out, this sounds delicious!
Diana
The best chicken tacos ever!
Julia
Thanks so much, so happy that you loved these!
Julia
I hope you enjoy this delicious and EASY creamy chicken taco recipe!