Description
Cheesy Pulled Chicken Tacos combine tender, flavorful pulled chicken with a melty cheese blend and fresh, vibrant toppings for a comforting and easy-to-make taco night favorite. Perfect for weeknights, casual gatherings, or game days, these tacos are customizable, nutritious, and packed with tasty layers that everyone will enjoy.
Ingredients
Units
Scale
Main Ingredients
- 1.5 to 2 lbs chicken breasts or thighs (tender cuts preferred)
- 1 to 1.5 cups shredded cheese blend (cheddar and Monterey Jack)
- 2 tablespoons taco seasoning
- 6 to 8 corn or flour tortillas
- 1 small onion, diced
- 2 cloves garlic, minced
Toppings and Garnishes
- 1 cup salsa or pico de gallo
- 1/4 cup fresh cilantro, chopped
- Optional lime wedges for squeezing
- Optional sliced avocado
- Optional sour cream
Instructions
- Prepare the Chicken: Cook the chicken breasts or thighs in a slow cooker, Instant Pot, or stovetop along with taco seasoning, diced onion, and minced garlic. Cook until the chicken is very tender and easily pulls apart with forks, allowing it to absorb the spices and flavors thoroughly.
- Shred the Chicken: Once cooked, transfer the chicken to a cutting board or bowl and shred it into bite-sized pieces using two forks. Shredding while warm ensures smooth, even pieces that distribute well in the tacos.
- Melt the Cheese: Mix the warm shredded chicken with the shredded cheese blend so the cheese melts into the chicken, creating a gooey, flavorful mixture.
- Warm the Tortillas: Heat the tortillas gently in a skillet or microwave until they are soft and pliable, making them easy to fold without cracking.
- Assemble the Tacos: Fill each warm tortilla with a generous portion of the cheesy pulled chicken mixture. Top with salsa or pico de gallo, fresh cilantro, and a squeeze of lime juice. Add optional avocado slices or sour cream to your preference.
Notes
- Always shred chicken while warm to get clean, even pieces.
- Use a cheese blend with good melting properties for ideal gooeyness.
- Heat tortillas in batches to keep them soft and prevent drying.
- Season chicken generously with taco seasoning for bold flavor.
- Top tacos with fresh ingredients like cilantro and lime for brightness.
- Leftover chicken can be refrigerated up to 3 days or frozen for 2 months.
- Warm leftovers gently, adding a splash of water if needed to prevent dryness.
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg