Creamy Shredded Chicken Tacos

A soft flour tortilla on a white plate with spinach and a creamy shredded chicken mixture topped with sliced green onions for making into tacos.

2.80 from 10 votes

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

Cook Time5

Total Time10

Yield: 4 servings

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!

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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

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