Why You’ll Love these Creamy Mexican Chicken Tacos
If you’re on the hunt for a weeknight dinner that delivers maximum flavor with minimal effort, these Creamy Mexican Chicken Tacos might just become your new obsession.
I’m talking about perfectly tender chicken mixed with fresh veggies and creamy sour cream, all served on crispy fried tortillas.
What sets these tacos apart? The magical combination of textures – that creamy chicken mixture against the satisfying crunch of the tostada-style base.
Plus, they’re incredibly versatile. Don’t like onions? Skip ’em. Want extra cheese? Go for it.
These tacos adapt to your taste preferences while still delivering that comforting Mexican-inspired flavor profile.
What Ingredients are in Creamy Mexican Chicken Tacos?
These creamy Mexican chicken tacos bring together a perfect balance of protein, fresh vegetables, and rich dairy for a meal that satisfies on every level. The ingredient list might look substantial at first glance, but don’t worry—many items are kitchen staples, and the recipe offers flexibility to adjust based on what you have available. Plus, the finished dish delivers such a wonderful combination of flavors and textures that the shopping trip is absolutely worth it.
- 10 pounds of chicken leg quarters
- 1-2 tomatoes, diced
- 1-2 onions, diced
- 1-2 pounds of sour cream
- 1-2 avocados, cut up
- 8 ounces of mild cheddar cheese, shredded
- 10 corn tortillas
- 8 ounces of cooking oil (any kind works)
One great thing about this recipe? It’s incredibly adaptable to personal preference. Notice the recipe mentions that onions and tomatoes are optional—so if you’re cooking for picky eaters, you can easily customize. The amount of sour cream is also up to you, depending on how creamy you want the mixture. And while the recipe calls for mild cheddar, you could experiment with other cheeses like Monterey Jack or a Mexican cheese blend for different flavor profiles. Just remember that the corn tortillas are crucial for achieving that authentic crispy tostada base that distinguishes these tacos from softer varieties.
How to Make these Creamy Mexican Chicken Tacos
Making these creamy Mexican chicken tacos starts with preparing the star protein. Begin by boiling 10 pounds of chicken leg quarters until the meat is literally falling off the bone—a clear sign they’re done. This usually takes about 45-50 minutes, depending on how many you’re cooking at once.
Once cooked, let the chicken cool enough to handle (nobody wants burned fingers before dinner!), then carefully remove all the meat from the bones and transfer it to a large mixing bowl. This shredding step might take a bit of time, but the tender, juicy chicken pieces are worth every minute.
Now for the fun part—mixing everything together. To your bowl of shredded chicken, add 1-2 diced tomatoes and 1-2 diced onions (remember, these are optional if you’ve got veggie-averse eaters at the table).
Then toss in 1-2 cut-up avocados and 8 ounces of shredded mild cheddar cheese. Gently fold these ingredients together, creating a colorful mixture with various textures. The final touch? Add the 1-2 pounds of sour cream gradually, folding it in until everything is well-coated and has that creamy, luxurious consistency we’re looking for.
The beauty of this step is you can adjust the sour cream to your liking—want it super creamy? Go for the full amount. Prefer it a bit lighter? Use less.
While your creamy chicken mixture is waiting, it’s time to prepare those crispy taco shells. Heat about 8 ounces of cooking oil in a skillet over medium-high heat. Having essential Mexican appliances in your kitchen makes authentic cooking much easier and more enjoyable. Once hot (you can test it by dropping in a tiny piece of tortilla—it should sizzle immediately), carefully place a corn tortilla in the oil and fry until crisp and golden, about 30-45 seconds per side.
You’re aiming for tostada-style—flat and crispy, not folded. Transfer each fried tortilla to a paper towel-lined plate to drain excess oil, and continue until you’ve fried all 10 corn tortillas.
To serve, simply spoon a generous portion of the creamy chicken mixture onto each crispy tortilla base, and they’re ready to devour. These textures together? Absolutely divine.
Creamy Mexican Chicken Tacos Substitutions and Variations
While the classic recipe is fabulous on its own, let’s explore the many ways you can customize these creamy chicken tacos to suit your taste preferences, dietary needs, or simply what’s already in your pantry.
Don’t have chicken legs? Boneless thighs or even breasts work beautifully, though they might need less cooking time.
Dairy-free? Swap the sour cream for coconut yogurt and use a plant-based cheese. The avocado already adds creaminess, so you won’t miss a thing.
For a spicier version, mix in diced jalapeños or a dash of hot sauce.
Flour tortillas can replace corn if that’s your preference—just warm instead of frying them.
What to Serve with Creamy Mexican Chicken Tacos
When you’ve got a platter of crispy, creamy Mexican chicken tacos ready to go, the side dishes you choose can transform your meal from great to absolutely memorable.
I recommend serving these indulgent tacos with Mexican rice or cilantro-lime rice to soak up all that creamy goodness.
A simple bean dish, like black beans with a hint of cumin, makes for a perfect protein-packed companion.
For something fresh, try a crisp jicama slaw or corn salad to cut through the richness.
And don’t forget the drinks—a cold horchata or margarita completes this fiesta on a plate.
Final Thoughts
These creamy Mexican chicken tacos have become my go-to recipe whenever I’m craving something that’s both satisfying and simple to prepare.
There’s something magical about that combination of tender chicken, fresh vegetables, and creamy sour cream that just hits the spot, don’t you think?
What I love most is how versatile this recipe is.
Don’t have avocados? No problem. Prefer flour tortillas instead of corn? That works too.
You can easily adjust the creaminess by adding more or less sour cream to suit your taste.
