Cream cheese, shredded chicken, cheddar, green onions, and corn tortillas come together in these crispy, creamy Chicken Cream Cheese Tacos.
Okay, I’ve gotta be honest. These tacos weren’t born from some deep culinary brainstorm. Nope. They happened because one night, I had no plan, no energy, and very little in the fridge. I stared at a leftover rotisserie chicken, half a brick of cream cheese, and a pack of corn tortillas that may or may not have been from the week before (you know the ones that feel like cardboard until you heat ’em up?).
Anyway, I mashed them all together in a pan out of sheer desperation. I wasn’t even wearing real pants. I took one bite of the first taco—just standing there by the stove, still holding the spatula—and I actually said “wait, what?” out loud.
They were melty. A little garlicky. Crunchy on the outside, creamy in the middle, and just salty enough to feel like comfort food without tipping into food-coma territory. My husband called them “dangerously good.” My son called them “hot cheese chicken wraps.” Neither name is wrong.
What I’m trying to say is: Chicken Cream Cheese Tacos weren’t planned. But they’ve become a weeknight legend in this house. And every time I make them, they still feel like a little win—one of those happy accidents you actually remember.
Why You’ll Love This Chicken Cream Cheese Tacos Recipe?
You know how some dinners feel like work? Yeah, this isn’t one of those. These tacos are the opposite. They’re fast. They’re cheesy. They’re the kind of thing you can throw together with one hand while texting your sister or yelling at your kid to get out of the dog food (just me?). There’s no weird prep, no 27-step process, and no ingredient that costs $9 and lives at the back of the grocery store near the seaweed chips.
They’re also weirdly flexible. Don’t have cheddar? Use whatever shredded cheese you’ve got. Want to toss in jalapeños? Do it. These tacos are like that friend who’s down for whatever—but still shows up with good snacks.
Honestly, the best part? They’re one of the few dinners I actually look forward to making. Which says a lot, considering how often I fantasize about never cooking again.
Ingredient Notes:
I’m not gonna give you a lecture here. You’ve probably got most of this stuff already, and if you don’t, I’ll give you some backup plans.
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Cream cheese (8 oz.) – Room temp is easier, but I won’t lie—I’ve just chunked it into the pan and hoped for the best more than once.
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Shredded chicken (3 cups) – Leftover grilled chicken works great. Rotisserie is chef’s kiss. I once even used pulled BBQ chicken... weird but good.
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Minced garlic (2 tsp) – Fresh is best, but I’ve used the jarred stuff when I’m lazy. No shame.
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Green onions (⅓ cup) – Adds a little pop. But if you forget them? Totally fine.
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Cheddar cheese (1 cup) – Sharp cheddar gives you that bite. But again, use what you’ve got. Colby jack? Mozzarella? Live your life.
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Corn tortillas (10) – I like the small ones because they get crispy. Flour tortillas technically work, but they don’t crisp up the same way.
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Salt & pepper – Add to taste. Which basically means, “taste it and keep adding till it feels right.”
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Oil for frying – Vegetable, canola, olive. Whatever’s within reach that won’t smoke up your kitchen.
How To Make Chicken Cream Cheese Tacos?
Let’s walk through this like friends, yeah? No pressure. No perfection. Just food that’s actually fun to eat.
Step 1. Preheat the oven to 425°F.
Simple. Get it hot while you do the rest. I usually forget this step until I’ve already filled half the tacos. Whoops.
Step 2. Make the magic mixture.
Throw the cream cheese, chicken, garlic, green onions, and cheddar in a saucepan. Heat on medium. Stir it around until it’s all warm and melty and slightly unhinged in the best way. Don’t overthink it—if it looks like cheesy chicken dip, you’re nailing it.
Step 3. Crisp up your tortillas.
This step matters. Heat a little oil in a pan and fry each tortilla just a minute or two per side. You’re going for golden and bendy—not crunchy chips. Let them rest on a paper towel so they don’t turn into grease bombs.
Step 4. Fill and roll.
Spoon that creamy filling into each tortilla and roll them up. Not too much or they’ll explode (been there). Place them seam side down in a baking dish like little taco soldiers.
Step 5. Bake for 10 mins.
That’s it. Just enough time to let everything melt together and get that just-right crispy top. You’ll know they’re done when your kitchen smells like you’re winning at life.
Want To Save This Recipe?
Storage Options:
But if you’ve got a few tacos left and you don’t want them to go to waste—wrap ’em up and toss ’em in the fridge. They’re still pretty dang good the next day. I usually pop them in the oven or the air fryer to bring back that crunch. Microwave? Meh, it works, but you lose the texture.
Want to freeze them? Go for it. Wrap them individually in foil or parchment and toss into a zip-top bag. They’ll keep for about 2 months. Reheat in the oven at 375°F until warm and crispy again. Almost as good as fresh.
Variations and Substitutions:
I’ve made this recipe like… at least 20 times. Every time, I mess with it a little depending on what’s in the fridge. Some tweaks I’ve loved:
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Rotisserie chicken – because sometimes I just can’t.
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Flour tortillas – they work, but they don’t hit the same.
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Jalapeños or green chiles – makes it spicy in the right way.
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Pepper jack instead of cheddar – spicy, creamy, yes please.
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Add taco seasoning – just a packet or a homemade sprinkle makes it more… taco-y?
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No chicken? Use black beans and roasted veggies. Still legit.
What to Serve with Chicken Cream Cheese Tacos?
You don’t have to make anything extra, but if you’re feeling fancy or feeding a crowd, here’s what I like:
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Cilantro-lime rice – feels bright and makes it a meal.
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Refried beans or black beans – cozy and easy.
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Simple slaw – that crunchy bite is so good with creamy tacos.
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Chips + guac – need I say more?
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Spicy margarita or lime soda – pick your poison.
Frequently Asked Questions:
Can I make these ahead of time?
Yep. You can totally prep the filling and keep it in the fridge for a couple of days. I wouldn’t fry and roll them too far ahead though—they’ll get soggy. But assemble right before baking? Totally fine.
Can I use canned chicken?
You can, but just be aware… it’s got a different texture. Drain it well and maybe add some extra seasoning.
Do these reheat okay?
Surprisingly, yes. Air fryer brings back the crisp. Oven works great too. I’ve even eaten one cold out of the fridge like a leftover quesadilla. Zero regrets.
Alright, that’s the rundown. Chicken Cream Cheese Tacos: the totally chill, surprisingly addictive, please-make-these-again kind of meal that came from a fridge clean-out and somehow became a staple.
Make ’em tonight, and then come back and tell me if they saved your Tuesday too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Cream Cheese Tacos
Ingredients
- 8 oz cream cheese
- 3 cups cooked chicken shredded
- 2 teaspoons minced garlic
- ⅓ cup green onions finely chopped
- 1 cup cheddar cheese shredded
- 10 corn tortillas
- Salt and black pepper to taste
- Neutral oil for frying
Instructions
Preheat the oven:
- Set your oven to 425°F (220°C) and allow it to fully preheat while preparing the tacos.
Prepare the filling:
- In a medium-sized saucepan over medium heat, combine the cream cheese, shredded chicken, minced garlic, green onions, and shredded cheddar cheese. Stir continuously until the cream cheese has fully melted and the mixture is smooth and evenly incorporated. Season with salt and black pepper to taste. Remove from heat and set aside.
Fry the tortillas:
- In a large skillet, heat a thin layer of neutral oil over medium heat. Once hot, lightly fry each corn tortilla for approximately 1–2 minutes per side, or until they become lightly golden and pliable. Transfer each tortilla to a paper towel-lined surface to remove excess oil.
Assemble the tacos:
- Place a portion of the prepared filling in the center of each fried tortilla. Roll each tortilla tightly and position it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas and filling.
Bake:
- Transfer the baking dish to the preheated oven and bake for 10 minutes, or until the tacos are warmed through and slightly crisped. Remove from oven and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
