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Ultimate Crispy Chicken Tacos

A homemade mashup Taco Bell wishes they thought of first.

BAILEY SISSOM

October 13, 2024

I know this newsletter is a little late. We’ve been soaking up the sun in Hilton Head for the kids’ Fall break, and I kept telling myself I’d wake up early to get it done. Instead, slow mornings with coffee on the balcony took over. Trust me though—these tacos make up for it. They’re a true 30-minute (or less) dinner, perfect for any busy night. While they pair nicely with a fresh salad or some beans and rice, there’s really no need—they’re satisfying enough on their own and will disappear just as fast as you can make them.

Joe swears these are quesadillas. Butter-dipped tortillas, crisped on the griddle, and stuffed with creamy chicken and cheese—sounds like a quesadilla to him. But fold that tortilla in half, and I say it’s a taco. What do you think? Team Taco or Team Quesadilla? Or maybe we just call them Tacodillas—the crispy, cheesy hybrid we didn’t even know we needed.

These crispy tacos are about as fun to make as they are to eat. You’ll start by mixing shredded chicken with cream cheese, sour cream, and green chiles—think creamy, savory filling without a lot of fuss. Then, the real magic happens: Instead of frying tortillas, we dip them in seasoned butter and cook them on a griddle until they’re golden and crispy on the outside, gooey on the inside.

Each bite is packed with enough flavor to hold its own, but a little salsa or guacamole on the side takes things to the next level. Whether it’s taco night, game day, or just a random weeknight dinner, these come together quickly and deliver every time.

Pro Tip: Make the filling ahead of time and store it in the fridge. When dinner rolls around, all that’s left to do is butter those tortillas and crisp them up—easy, fast, and perfect for busy nights.

More quick and easy weeknight dinners: If these tacos hit the spot, you’ll love exploring even more simple Mexican-inspired meals to keep dinner exciting (and easy).

• ​Twice Baked Mexican Sweet Potatoes - Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack. (Freezer-friendly)
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• ​Vegetable Taco Soup - A 30 minute soup recipe that combines seasoned beef, Mexican spices and ALL THE VEGGIES.
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• ​Crunchy Wonton Taco Cups - A family favorite that’s so simple, even the older kids can take charge and whip these up for dinner.
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• ​Chicken Burrito Bowls - A simple meal prep recipe that's ready in 30 minutes. NOTE ... the cilantro lime dressing would be delicious with crispy tacos!
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How to Make Shredded Chicken

There are a few ways to get perfectly shredded chicken for these tacos—grab a rotisserie chicken, boil chicken breasts, or bake them. If you’ve got a rotisserie chicken, just pull off the skin, remove the meat, and toss it into a stand mixer with the paddle attachment (or use a hand mixer). Mix on low for 30 seconds, and you’ve got perfectly shredded chicken without lifting a fork.

If you’re starting with raw chicken, you can either boil or bake it. Boiling is the fastest option—just toss the chicken breasts into a pot, cover with water or broth, and simmer for 12-15 minutes until they hit 165°F. But if you have the time, baking delivers better flavor. Rub the chicken breasts with a little oil, sprinkle with salt and pepper, and bake at 375°F for 25-30 minutes. Once your chicken’s done, shred it with two forks or use the mixer trick for easy shredding.

Ultimate Crispy Chicken Tacos

Servings: 6-8 people (Makes 15-18 tacos)

Time: ~30 minutes

Ingredients

• 3 cups shredded chicken
• 4 ounces cream cheese, room temperature
• ½ cup sour cream
• ½ cup grated quesadilla cheese
• 4 ounces (1 can) diced green chiles, undrained
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 sticks butter, melted
• 2 teaspoons taco seasoning
• 15-18 small white corn tortillas

Optional for serving: Cilantro, salsa, guacamole, or pico de gallo

Tools Needed

• ​Griddle or griddle pan (ideal)
• Large skillet (if no griddle available)
• Large mixing bowl
• Shallow bowl for butter mixture
• Measuring cups and spoons
• Spatula or tongs for flipping

Instructions

Prepare the filling (5 minutes): In a large bowl, mix together 3 cups shredded chicken, 4 ounces cream cheese, ½ cup sour cream, ½ cup grated quesadilla cheese, 4 ounces diced green chiles (with their liquid), 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon black pepper until smooth and well combined.
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Prepare the tortillas (5 minutes): Heat a griddle or large skillet over medium heat (325-350°F). In a shallow bowl, stir 2 sticks melted butter with 2 teaspoons taco seasoning. Dip each corn tortilla into the butter mixture, coating both sides.
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Assemble and cook the tacos (15 minutes): Working in batches, place the butter-coated tortillas on the hot griddle or skillet. Sprinkle each with 2 tablespoons grated quesadilla cheese and a spoonful of the prepared chicken filling. Cook for 1 minute, then fold the tortillas in half. Continue cooking until very crisp, about 1-2 minutes per side.
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Serve (5 minutes): Transfer the tacos to a platter and garnish with cilantro, salsa, guacamole, or pico de gallo, if desired. Serve warm and enjoy!

Make It Ahead: Prepare the filling up to 2 days in advance and store it in an airtight container in the fridge. When it’s time to eat, melt the butter, stir in the taco seasoning, and dip the tortillas before crisping them on the griddle.

Need It Fast?: Save time by using pre-shredded rotisserie chicken from the deli section, or grab a whole rotisserie chicken and shred it yourself. (Pro tip: Toss the meat into a stand mixer with a paddle attachment or use a hand mixer to shred it in seconds.)

Taco Take Two: Leftover tacos will keep in the fridge for up to 3 days. Reheat them in a skillet to revive the crispiness. Freezing isn’t recommended—tortillas tend to get soggy. However, the filling freezes well for up to 3 months. Just thaw it in the fridge overnight and then make the tacos according to recipe directions.

Feeding Kids: Branding is everything. Call these "cheesy chicken pockets" or "crunchy tacos" to win them over. You can also leave out any green chiles if spice is an issue.

Power Up: Mix in a can of black beans with the filling for extra protein. You can also stir in cooked quinoa or finish the tacos with avocado slices and Greek yogurt to up the protein factor.

Dairy-Free: Swap the cream cheese and sour cream for dairy-free alternatives (like Kite Hill) and use a dairy-free cheese substitute, such as Violife or Daiya. Keep in mind that dairy-free cheeses don’t always melt the same—they may not get as gooey, but they’ll still add great flavor.

Nut-Free: This recipe is naturally nut-free as written—no substitutions needed.

Gluten-Free: Corn tortillas are typically gluten-free, but some brands may include trace amounts. Also, double-check your taco seasoning to ensure it doesn’t contain hidden gluten.

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