Creamy Shredded Chicken Tacos

Creamy chicken tacos have a super creamy sauce that coats pre-cooked shredded chicken to make an easy, flavor-packed 10-minute taco dinner!

Can you ever have too many taco recipes?

We love turkey tacos and baked chicken tacos and fish tacos and I love these creamy chicken tacos because they are so quick and so super duper creamy.

I use pre-cooked shredded chicken (homemade or from a rotisserie chicken) so this dinner can be ready in under 10 minutes. Hello, weeknight dinner win!

The sauce for these is amazing. Seriously tasty. And you know me, it's easy and pretty healthy too!

It’s just Greek yogurt, cheddar cheese, a bit of cream cheese, salsa and taco seasoning.

Simple, on-hand ingredients that I can pull out any night when we're hungry and need something to eat in a pinch.

And they are so simple to make. You just add ALL the ingredients to your pot and get everything warmed through for a few minutes.

I love recipes where I just dump everything in! No fuss

So let’s get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make crock pot Greek chicken. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Chicken: The chicken for this recipe needs to be already cooked, so please plan accordingly. You can use a rotisserie chicken from the store or make a rotisserie style roast chicken at home. Or use your own Instant Pot shredded chicken or crockpot shredded chicken.
• Greek yogurt: I use a non-fat plain Greek yogurt, but a 2% or 5% fat would work great, too. You could also substitute sour cream if you prefer.
• Cheese: Shredded white cheddar cheese is my normal go-to, but regular cheddar is fine. You could also use Monterey Jack, pepper Jack or a Mexican blend cheese if you prefer.
• Cream cheese: Plain cream cheese - either regular or reduced fat - adds a great texture and creaminess.
• Taco seasoning: Homemade taco seasoning is super easy to make and so much more flavorful, but of course, store-bought is fine, too.
• Salsa: I recommend a more chunky style salsa, not a super runny, thin one because it can water down the chicken mixture. Feel free to use mild, medium or hot salsa.

Lots of ways to adapt this to what you have on hand.

So let's get ready to eat!

I served the creamy chicken mixture in soft whole wheat flour tortillas with my super simple spinach salad on the side.

Serving Ideas:

• Use crunchy taco shells instead of soft tortillas.
• Serve over brown rice for a taco bowl type of dinner. (I serve it like this a lot for lunch using the leftovers the next day.)
• Or make this into more of a party appetizer. Put out some tortilla chips and serve this creamy chicken as a dip.
• And of course, load up on any of your favorite taco toppings: more salsa or cheese, avocado or some guacamole, cilantro. Whatever you like!

Pretty much any way you want to get this into your mouth is a good plan.

Last thing, what to do with any leftovers.

Leftovers of the creamy chicken mixture, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in a small pan on the stove or in the microwave.

Next time you're up for a taco night or just need a really fast dinner, try these creamy chicken tacos!

They will be a hit with the whole family and you will be in and out of the kitchen in no time.

Enjoy!

XO,

Kathryn

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2.38 from 16 votes

Creamy Shredded Chicken Tacos

Creamy chicken tacos have a super creamy sauce that coats pre-cooked shredded chicken to make an easy, flavor-packed 10-minute taco dinner!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Yield: 4 servings

1x2x3x

Cook Mode

Ingredients

• 2 cups shredded cooked chicken (homemade or from a rotisserie chicken)
• ½ cup plain Greek yogurt (I use non-fat)
• ½ cup shredded cheddar cheese
• ½ cup salsa
• 2 tablespoons plain cream cheese
• 1 tablespoon taco seasoning
• Hot sauce (optional)

For serving:

• Whole wheat flour tortillas (see notes)

Optional toppings:

• Avocado slices, black olives, green onions, chopped tomatoes, cilantro, more salsa, more shredded cheddar cheese, more Greek yogurt (or sour cream)

Instructions

• Combine all of the ingredients in a medium saucepan over low heat and heat for 3-5 minutes. You don’t want to heat up the yogurt too much, just need to get everything mixed and melty and warm.
• Serve in soft or hard shells with your favorite toppings. We like lots of spinach, some extra cheddar cheese and more salsa. Or serve it over brown rice as a taco bowl. Divine!

Notes

Chicken: The chicken for this recipe needs to be already cooked, so please plan accordingly. You can use a rotisserie chicken from the store or make a rotisserie style roast chicken at home. Or use your own Instant Pot shredded chicken or crockpot shredded chicken.

Greek yogurt: I use a non-fat plain Greek yogurt, but a 2% or 5% fat would work great, too. You could also substitute sour cream if you prefer.

Cheese: Shredded white cheddar cheese is my normal go-to, but regular cheddar is fine. You could also use Monterey Jack, pepper Jack or a Mexican blend cheese if you prefer.

Cream cheese: Plain cream cheese - either regular or reduced fat - adds a great texture and creaminess.

Taco seasoning: Homemade taco seasoning is super easy to make and so much more flavorful, but of course, store-bought is fine, too.

Salsa: I recommend a more chunky style salsa, not a super runny, thin one because it can water down the chicken mixture. Feel free to use mild, medium or hot salsa.

Serving ideas: I use soft tortillas because I can warm them in the microwave while the chicken mixture simmers to make it a true 10-minute dinner. You could also serve this in soft or hard taco shells, or over brown rice with your favorite taco toppings. Or serve the chicken mixture as a dip with tortilla chips.

Leftovers: Leftovers of the creamy chicken mixture, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in a small pan on the stove or in the microwave.

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 18g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 95mg | Sodium: 778mg | Fiber: 6g | Sugar: 6g

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