Print Recipe

Creamy Chicken Tacos



  • 8 ounces cream cheese, cubed
  • 1/3 cup milk
  • 1 1/2 cups chopped, cooked chicken
  • 1 (4 ounce) can chopped green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder or ground cumin
  • 10 taco shells
  • Shredded lettuce
  • Chopped tomato
  • Shredded Monterey jack cheese


  1. Combine cream cheese and milk in saucepan; stir over low heat until smooth.
  2. Stir in chicken, chiles and seasonings; heat thoroughly, stirring occasionally.
  3. Fill taco shells with meat mixture, then lettuce and tomatoes and shredded cheese.

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