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Chicken Rotel Tacos

Irresistibly Creamy Chicken Rotel Tacos for Easy Dinners

This Chicken Rotel Tacos recipe combines creamy, cheesy goodness and crunchy shells for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 tacos
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs boneless, skinless chicken breasts or thighs Substitute with rotisserie chicken for quicker prep.
  • 1–2 tablespoons olive oil Used to sauté onions and keep chicken moist.
  • 1 medium onion, diced Adds sweetness and depth.
  • divided taco seasoning Enhances flavor with Tex-Mex spices.
  • 2 tablespoons butter Creates a rich base for the cheese sauce.
  • ⅓ cup all-purpose flour Used to thicken the cheese sauce.
  • 2½ cups milk Creates a creamy texture.
  • 2 cans (10 oz) Rotel Tomatoes, undrained Provides tanginess and mild heat.
  • 4 cups freshly shredded Cheddar cheese Melts well and adds flavor.
  • ⅓ cup sour cream Adds creaminess and slight tang.
  • a few dashes hot sauce For customizable spice levels.
For the Tacos
  • 12 nacho cheese-flavored hard taco shells Provides crunch and cheesy flavor.
For Garnish
  • Fresh cilantro or sliced green onions Optional for garnish.

Equipment

  • large pot
  • Baking Sheet

Method
 

Step-by-Step Instructions for Chicken Rotel Tacos
  1. Heat 1–2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion and sauté for 2-3 minutes until softened. Add boneless chicken, sprinkle with taco seasoning, pour in enough broth to cover, cover pot, and simmer for 15-20 minutes until chicken is cooked. Shred chicken.
  2. Melt 2 tablespoons of butter in the same pot over medium heat. Whisk in ⅓ cup of flour, cooking for about 1 minute. Gradually add 2½ cups of milk, stirring until thickened. Stir in the undrained Rotel tomatoes, then fold in 4 cups of shredded cheddar until smooth. Mix in ⅓ cup sour cream and hot sauce.
  3. Return shredded chicken to the pot and mix gently with the sauce. Let it simmer for 5-10 minutes, stirring occasionally until creamy.
  4. Preheat oven to 350°F (175°C). Place taco shells on a baking sheet and warm in the oven for about 5 minutes.
  5. Remove taco shells from the oven and fill each with the creamy chicken mixture. Garnish with cilantro or green onions and serve.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Serve with sides like Mexican rice or refried beans for an elevated experience. Leftover tacos can be stored in an airtight container for up to 3 days.

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