Creamy Chicken Tacos
A creamy chicken taco filling that is baked in the oven. Wrap the baked filling in a flour tortilla and garnish with all your favorite taco toppings.
Servings 8 tacos
Ingredients
- 2.5-3 cups cooked and chopped chicken, 2 chicken breasts I like to use rotisserie chicken or poached chicken
- 1 -10 ounce can diced tomatoes with green chilies, drained well (I use Original Rotel Tomatoes)
- ½ cup shredded pepper jack cheese
- ½ cup plain greek yogurt
- ⅓ cup cup mayonnaise
- ⅓ cup chopped cilantro, loosley packed
- 3 green onions, white and light green parts chopped
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp onion powder
- 1 ½ tsp chili powder
- ½ tsp cumin
- ½ tsp salt
Instructions
- 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.
Serving:
- 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.