Creamy Jalapeño Chicken Street Tacos for a Simple, Flavorful Dinner

There’s something about a good street taco, isn’t there? That perfect, flavorful bite that feels like a little celebration. But who has time for complex recipes on a busy weeknight? That’s why I’m so excited to share these Creamy Jalapeño Chicken Street Tacos with you. They come together in a flash, using simple ingredients to create something truly special. Imagine tender shredded chicken wrapped in a warm tortilla with a creamy, slightly spicy, and utterly delicious sauce. It’s the kind of meal that feels like a cozy hug at the end of a long day. This recipe is one of my go-to easy meals for a reason—it’s simple, satisfying, and always a hit.

Top Reasons To Make It

• It’s incredibly quick. You can have this healthy dinner on the table in about 20 minutes, making it a perfect solution for busy evenings.
• The creamy jalapeño sauce is a dream. It’s not overly spicy, just packed with flavor that coats the chicken beautifully.
• You have options. Use freshly cooked chicken breasts or grab a rotisserie chicken from the store to make it even faster.
• It’s a fantastic base for creativity. Add your favorite toppings and make it your own!
• Leftovers are just as good the next day, so you can enjoy a delicious lunch with almost no effort.

Ingredients

• 2 tablespoons olive oil: For sautéing our onions and peppers.
• 1 medium yellow onion, thinly sliced: Adds a sweet, savory base flavor.
• 2-3 fresh jalapeños, seeded and diced: Brings a gentle, manageable heat.
• 3 cups cooked, shredded chicken: The star of our show! Use rotisserie chicken or your own shredded chicken recipes.
• 1/2 cup chicken broth: Helps create the sauce and keep everything moist.
• 4 ounces cream cheese, softened: The secret to our creamy, luxurious sauce.
• 1 teaspoon ground cumin: For that essential warm, earthy taco flavor.
• 1/2 teaspoon garlic powder: A quick and easy flavor boost.
• Salt and black pepper to taste: To make all the flavors pop.
• 12 small corn or flour tortillas, warmed: The vessel for our delicious filling.
• For serving: Fresh cilantro, diced white onion, crumbled cotija cheese, lime wedges.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and diced jalapeños, and cook for about 5-7 minutes, until they’ve softened nicely.
2. Reduce the heat to low. Add the shredded chicken, chicken broth, cream cheese, cumin, garlic powder, salt, and pepper to the skillet.
3. Stir everything together gently. The cream cheese will melt into the broth, creating a creamy sauce that coats the chicken. Let it simmer for 5-10 minutes, just until everything is heated through and the sauce is cohesive.
4. While the filling simmers, warm your tortillas. You can do this quickly by heating them one by one in a dry skillet for about 30 seconds per side, or wrap a stack in a damp paper towel and microwave for 30-60 seconds.
5. Spoon the creamy jalapeño chicken mixture into the warm tortillas. Top with your favorite garnishes like fresh cilantro, diced onion, and a squeeze of lime juice. Serve immediately!

Variations & Substitutions

• For a lighter version, substitute Neufchâtel cheese or plain Greek yogurt for the cream cheese.
• Not a fan of spice? Use a small green bell pepper instead of jalapeños for a milder flavor.
• If you’re out of fresh jalapeños, a 4-ounce can of mild diced green chiles works wonderfully.
• Feel free to add other spices! A pinch of smoked paprika or a dash of chili powder would be lovely.
• For a dairy-free option, use a plain, unsweetened dairy-free cream cheese alternative.

Serving Ideas & Pairings

These tacos are a meal all on their own, but I love rounding them out with simple sides. A quick cilantro-lime rice or some simply seasoned black beans are perfect companions. A crisp, refreshing salad with a light vinaigrette also helps balance the creamy richness of the tacos. And don’t forget the toppings! Setting out little bowls of extra cilantro, crumbled cheese, sour cream, and lime wedges lets everyone build their perfect taco. So fun.

Storage & Reheating

Store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a tiny splash of broth if the sauce seems thick. You can also reheat it in the microwave in 30-second intervals, stirring in between. I don’t recommend freezing the creamy filling, as the dairy sauce can separate when thawed. It’s best enjoyed fresh!

Pro Tips For Perfect Tacos

• Don’t skip warming your tortillas! It makes them pliable and brings out their flavor.
• To quickly soften cold cream cheese, cut it into small cubes. It will melt into the sauce much faster.
• Honestly, if you’re sensitive to heat, be sure to remove the seeds and white membranes from the jalapeños—that’s where most of the spice lives.
• For the most flavorful shredded chicken, try poaching chicken breasts in the chicken broth before shredding.
• Let the filling sit for a minute off the heat before serving; it helps the sauce thicken up just a bit.
• Double the recipe if you’re feeding a crowd or want fantastic leftovers for lunch.

Frequently Asked Questions

• Can I make this with raw chicken? Absolutely! Cube 1 to 1.5 pounds of raw chicken breast. Sear it in the skillet first, then remove it. Proceed with cooking the onions and jalapeños, then add the chicken back in with the other ingredients and simmer until the chicken is cooked through, about 10-15 minutes.
• How spicy are these Creamy Jalapeño Chicken Street Tacos? The heat is quite mild because we sauté the jalapeños, which tames their spice, and the cream cheese adds a cooling effect. It’s a very manageable, flavorful warmth.
• What’s the best way to shred chicken? If using freshly cooked chicken, let it rest for a few minutes until cool enough to handle. Then, use two forks to pull the meat apart. For a super quick method, you can also shred chicken in your stand mixer with the paddle attachment on low speed.
• Are corn or flour tortillas better? This is purely personal preference! Corn tortillas offer a traditional, gluten-free option with a great corn flavor. Flour tortillas are a bit softer and more pliable. I love them both, so feel free to use your favorite.

I truly hope this recipe for Creamy Jalapeño Chicken Street Tacos becomes a new favorite in your rotation of quick and easy dinner recipes. It’s the kind of simple, wholesome dish that reminds you how joyful cooking can be.