Cream Cheese Chicken Tacos

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These cream cheese chicken tacos are filled with a rich and creamy mixture of chicken, cream cheese, garlic, green onion, and cheddar cheese. The corn tortillas are lightly cooked in oil, then baked until golden and crispy in the oven. They are easy to make, full of flavor, and delicious on their own or topped with lettuce, tomatoes, salsa, or sour cream.

Course chicken

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings tacos

Calories 271kcal

Author Laura

Equipment

Ingredients

8 oz cream cheese softened
2 cloves garlic minced
2 cup rotisserie chicken or leftover roast/baked chicken, shredded
1 bunch green onion thinly sliced
½ tsp salt
¼ tsp pepper
1 cup cheddar cheese shredded
10 medium corn tortillas

Instructions

Preheat oven to 425 degrees.
Heat a skillet with about a tablespoon of oil. Fry tortillas, one at a time, over medium heat until just very lightly browned. Repeat with all tortillas, using more oil as needed. Set a plate between paper towels to drain.
In a bowl, blend the cream cheese until smooth.
Add the shredded chicken, garlic, green onion, and cheddar cheese to the cream cheese and mix until blended.
Divide the chicken mixture evenly between the shells and fold in half. Place the taco shells in a baking dish. Bake for about 10 minutes, turning halfway through. Makes 10 tacos.

Nutrition