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three shredded chicken tacos on a plate
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4 from 1 vote

Shredded Chicken Tacos

These are the BEST Shredded Chicken Tacos. They're quick, easy, so creamy, and pan frying the tortillas makes the outside ultra crispy!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 15 tacos
Calories: 323kcal
Author: Jennifer Debth

Ingredients

  • 2 tablespoons extra virgin olive oil plus more for pan frying, if desired
  • 1 yellow onion diced
  • 2 pounds cooked, shredded chicken *
  • 1 (16 oz) can refried beans
  • 1 (10 oz) can Rotel tomatoes with green chiles drained
  • 1 (8 oz) container sour cream
  • 1 (4 oz) can chopped green chiles drained
  • 1 (1 oz) packet taco seasoning **
  • 15 fajita sized flour tortillas
  • 3 ¾ cups shredded cheese if desired
  • Cilantro lime sauce for serving, if desired
US Customary - Metric

Instructions

  • Heat oil in a large skillet over medium heat.
  • Once hot, add in onion and cook, stirring regularly, for 5 minutes, or until the onion is tender.
  • Stir in cooked and shredded chicken, refried beans, Rotel, sour cream, green chiles, and taco seasoning and cook until the filling has thickened and is heated through, about 5-10 minutes.
  • Taste and re-season, if necessary, then serve as desired.

To Pan Fry (Optional)

  • Drizzle oil to cover the bottom of a large skillet, then heat over medium heat until hot.***
  • Working with 1 tortilla at a time, sprinkle with 1/4 cup cheese, top with 1/3 cup chicken filling, then fold in half.
  • Place into the hot skillet and heat on both sides until golden brown and crispy.
  • Repeat with remaining tacos and serve with cilantro lime sauce or toppings of choice!
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Notes

*I used the oven method in my post on Shredded Chicken, but feel free to use the stovetop, crockpot, or instant pot method. Use the scale button in the recipe card to adjust the measurements for 2 pounds of chicken. I used chicken thighs for these tacos.
**If using another recipe for shredded chicken or store-bought rotisserie chicken, you may need additional taco seasoning to make the filling more flavorful.
***It’s optional, but highly recommended to pan fry your tacos! This makes the tortilla crispy, which is a nice contrast to the creamy filling.
See Toppings for other topping suggestions.
Nutritional information DOES include the tortillas and cheese, but does not include oil that would be used for pan frying.

Nutrition

Serving: 1taco | Calories: 323kcal | Carbohydrates: 22g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 830mg | Potassium: 356mg | Fiber: 3g | Sugar: 4g | Vitamin A: 536IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 2mg

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