Creamy Cheesy Chicken Tacos
𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 “𝐘𝐄𝐒”
Ingredients
- 4 boneless, skinless chicken breasts, baked until well cooked
- 8 ounces cream cheese, at room temperature
- 1 packet of taco seasoning
- 1 cup grated Fiesta cheese
- 8 to 10 corn tortillas
Optional extras:
- lettuce
- onion
- chopped tomatoes
- salsa
- sour cream
- guacamole
Directions
- Preheat oven to 350°F (175°C). Put 1 tablespoon of oil in a frying pan and set aside.
- After the chicken is completely cooked through, mince it using two forks. In a bowl, mix the cream cheese and taco seasoning and mix well.
- Stir the shredded chicken well to coat the chicken completely. Place the corn tortillas in a hot oiled skillet for just a few seconds to heat up, remove the tortillas and set aside. Repeat with the remaining tortillas.
- Spray a baking sheet with non-stick spray. Put a spoonful of the chicken mixture in the center of the tortilla and roll it up. Place each rolled corn tortilla in the skillet.
- Bake in the preheated oven for 20 to 30 minutes. Remove the skillet, sprinkle with the Fiesta cheese mixture, and return to the oven for another 5 minutes.
- Remove the tortilla from the oven, and place the tortilla on a serving plate lengthwise in the shape of a circle, leaving the middle open with a layer of shredded lettuce. In the middle, place a bowl of diced tomatoes, salsa, sour cream, or guacamole.
- Served with your choice of toppings. Enjoy!
