Best Melted Cheese Chicken Tacos Recipes

MELTED CHEESE & CHICKEN TACOS

Steps:

• Sprinkle 1 Tbs cheese in bottom of each taco shell and warm in 300° oven 5 minutes.
• Mix chicken with salsa and avocado.
• Put lettuce in taco shells, then chicken mixture, then sour cream.
• If desired, sprinkle chopped green chilis over the top.

CHEESY BAKED CHICKEN TACOS

Steps:

• Preheat oven to 375°F and spray two 9x13 baking dishes with nonstick cooking spray. Set aside.
• To a large skillet, add butter and olive oil and heat over MED HIGH heat. Add ground chicken and cook, breaking apart with a wooden spoon as it cooks, for 5-7 minutes, until fully cooked. Drain in a colander and return to skillet.
• Add diced onion and minced garlic and cook an additional 5 minutes until onions are tender. Add taco seasoning and cook another 30 seconds or so, stirring to combine everything well.
• Remove skillet from heat then add canned tomatoes, green chilis and black beans.
• Place 10 taco shells in each prepared baking dish. Spread approximately 2 Tbsp refried beans on the inside of each taco shell. Top refried beans with approximately ½ cup of the prepared taco meat mixture, then add about ¼ cup shredded cheese on top of each taco.
• Place casserole dishes side by side on the same rack. Bake for approximately 10 minutes until cheese is melted, tacos are heated through and shells are crisp and starting to get golden brown.
• Top with desired toppings and enjoy!

SOFT CHEESE TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.
• Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.
• Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.
• Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.