Name: Queso Chicken Tacos
Ingredients: 1½ lbs (680g) boneless, skinless chicken breasts or thighs; 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel); 1 cup chicken broth; 1 tsp chili powder; ½ tsp cumin; ½ tsp garlic powder; Salt & black pepper to taste; 1½ cups shredded Mexican cheese blend or white American cheese (for smooth melt); 8 small flour or corn tortillas, warmed; Toppings: shredded lettuce, diced tomatoes, sour cream, avocado, cilantro, lime wedges

Ingredients

Scale

For the queso chicken:

1½ lbs (680g) boneless, skinless chicken breasts or thighs
1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
1 cup chicken broth
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
Salt & black pepper to taste
1½ cups shredded Mexican cheese blend or white American cheese (for smooth melt)

For serving:

8 small flour or corn tortillas, warmed
Toppings: shredded lettuce, diced tomatoes, sour cream, avocado, cilantro, lime wedges

Instructions

Cook chicken: In a skillet or saucepan, combine chicken, Rotel, broth, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer.
- Stovetop: Cover and cook 15–20 minutes, until chicken shreds easily.
- Instant Pot: High pressure 10 minutes + natural release.
Shred chicken: Remove chicken; shred with forks. Return to pot.
Add cheese: Stir in shredded cheese until melted and creamy. Simmer 2–3 minutes to thicken slightly.
Warm tortillas: Heat in a dry skillet or wrapped in foil in the oven.
Assemble tacos: Fill tortillas with queso chicken. Top with your favorite fixings.

💡 Pro Tips:
– For ultra-smooth queso, use white American cheese or add 2 tbsp cream cheese.
– Make it spicier: Use hot Rotel or add a dash of cayenne.
– Leftovers keep well for 3 days—great in burrito bowls or nachos!

Prep Time & Nutrition (per taco, serves 4):