2.5-3cupscooked and chopped chicken, 2 chicken breastsI like to use rotisserie chicken or poached chicken
1-10 ouncecan diced tomatoes with green chilies, drained well (I use Original Rotel Tomatoes)
½ cupshredded pepper jack cheese
½cupplain greek yogurt
⅓ cupchopped cilantro, loosley packed
3green onions, white and light green parts chopped
½ tspdried oregano
1 ½tsp chili powder
Preheat the oven to 350.
Mix all the ingredients together until they are well combined, place in an 8x8 or 9x9 baking dish. Cover with foil and bake for 20 minutes.
Spoon the desired amount of Creamy Chicken Taco filling into warmed flour tortillas (soft taco or fajita size). Top with your desired taco toppings. I like pickled jalapenos, banana pepper rings, sliced avocado, and shredded lettuce or spinach.
To Make Ahead:
Combine all the ingredients and place in an oven safe dish. Cover with foil and place in the fridge for up to 3 days. When you are ready to have Creamy Chicken Tacos for dinner pull it out of the fridge and pop it in a 350 degree oven for 20 minutes.