Instructions:
- Cook the Chicken:
- Heat olive oil in a skillet over medium-high heat.
- Season chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Cook until chicken is fully cooked and lightly golden, about 6–8 minutes.
- Make the Cheesy Sauce:
- Reduce heat to low.
- Add cream cheese and milk to the skillet with the chicken. Stir until melted and smooth.
- Add shredded cheese and lime juice, stirring until creamy. Adjust salt and pepper to taste.
- Warm the Tortillas:
- Heat tortillas in a dry skillet or microwave until pliable.
- Assemble the Tacos:
- Spoon creamy cheesy chicken onto each tortilla.
- Top with your favorite toppings like lettuce, tomatoes, jalapeños, sour cream, or cilantro.
- Serve:
- Serve immediately while warm. Pair with rice, beans, or a side salad if desired.
💡 Tips:
- For extra flavor, add a pinch of smoked paprika or cayenne to the cheese sauce.
- You can substitute chicken with shrimp, beef, or tofu for a different protein.
- Leftover cheesy chicken makes a great filling for quesadillas or nachos the next day.
If you want, I can also give you a slow-cooker version where the chicken cooks in a creamy cheese sauce all day, making it super tender and flavorful for easy taco nights.
Do you want me to share that slow-cooker version?