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Creamy Cilantro Chile Chicken Tacos
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Creamy Cilantro Chile Chicken Tacos

Green chiles and cilantro are combined in a delicious sauce to make a taco the whole family will love.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 lb chicken breast boneless skinless
  • 1 tablespoon extra virgin olive oil
  • salt
  • black pepper
  • 1 1/2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 4 oz cream cheese cut into cubes
  • 1 green chile 4 oz can, brand Old El Paso
  • 2 cups cilantro roughly chopped, loosely packed leaves
  • 1 box 4.6 oz Old El Paso® taco shells (12 shells), heated as directed on box
  • lettuce tomato, avocado and additional cilantro, for serving

Instructions

    Cup of Yum
  1. Cut the chicken into bite sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove to a bowl.
  2. In the same skillet, melt the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth, constantly whisking to avoid lumps. Cook until it starts to thicken, a minute or two. Add in the cream cheese and stir until melted and combined. Stir in the green chiles and cilantro. Add the chicken back in and stir to coat.
  3. Fill the taco shells with the chicken mixture and top with shredded lettuce, diced tomatoes, diced avocado and additional cilantro.