Quick and creamy shredded chicken tacos made with cream cheese and taco seasoning, served on warm tortillas with fresh cilantro, lime, and your favorite toppings.
Pat chicken breasts dry and season lightly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3-4 minutes per side until golden.
Reduce heat to medium, add diced onion and minced garlic to the skillet, and cook until softened, about 3-4 minutes.
Sprinkle taco seasoning over the chicken and onions, stirring to coat. Add 2 tablespoons of water, cover, and simmer 8-10 minutes until chicken is cooked through (internal temperature 165°F).
Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet.
Add softened cream cheese to the skillet and stir until melted and well combined with the shredded chicken, creating a creamy filling.
Warm tortillas in a dry skillet or microwave, then fill each tortilla with a generous scoop of the cream cheese chicken mixture.
Top tacos with shredded cheddar, chopped cilantro, a squeeze of lime, salsa, and sour cream as desired.
Serve immediately while hot and creamy.
Notes
These tacos are great for meal prep—store the chicken mixture separately from tortillas for up to 3 days in the refrigerator.