Crispy Creamy Chicken Tacos
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Tacos are in our usual meal rotation, but I love to mix up the type of tacos we have. This crispy creamy chicken tacos version is made with chicken and corn tortillas.
This filling for these tacos is creamy and flavorful. It is made with cooked chicken, cream cheese, salt, cumin, chili powder, garlic powder, lime juice, and milk. Then you place some of the chicken mixture onto half of each tortilla and then fold over. Once all the tortillas are filled with the creamy chicken filling, they get brushed with oil and sprinkled with a little salt. Then you bake them until crispy. I love that the shells get crispy, but not too crispy. They still have some chew to them.
This recipe makes 16 Crispy Chicken Tacos. They are a perfect filling meal or will even work as an appetizer. They are great on their own or you can serve them with something to dip them in. I like to serve them with guacamole.
Here is what you need to make the
Crispy Creamy Chicken Tacos
- CHICKEN BREASTS
- LIGHT CREAM CHEESE
- SALT
- CUMIN
- CHILI POWDER
- GARLIC POWDER
- LIME JUICE
- MILK
- SHREDDED CHEESE
- CORN TORTILLAS
- OLIVE OIL AND KOSHER OR SEA SALT
Crispy Creamy Chicken Tacos
Real Mom Kitchen
Ingredients
- 2 chicken breasts cooked and shredded
- 6 oz light cream cheese softened
- ½ tsp salt
- ½ tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 Tbsp lime juice
- 1 Tbsp milk
- 2 cups shredded cheese
- 16 corn tortillas
- olive oil and kosher or sea salt
Instructions
- Preheat oven to 425 degrees.
- In a bowl, mix together chicken, cream cheese, salt, cumin, chili powder, garlic powder, lime juice, and milk.
- Sprinkle cheese over the tortillas. Then place 2-3 Tbsp of the chicken mixture onto half of each tortilla and then fold over.
- Place on a cookie sheet and brush each side with oil and then sprinkle with salt.
- Bake and 425 degrees until crisp and golden. Serves 6 as a main dish.
Recipe adapted from Mel and Boys Kitchen.
