Extras recipes

Easy Recipe for Chicken Tacos

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Most of us know that it’s healthier to make our own food than to eat out, order in, or buy pre-made. However it isn’t always feasible due to demands on our busy schedules. And sometimes it’s just nice to go out to for a bite to eat. But there are options available if you don’t want to spend a lot of time in the kitchen or sacrifice nutrition. Like this easy recipe for chicken tacos.

I first started making these chicken tacos within the past ~6 years. Because I wanted a simple recipe. And this is what I came up with. So I hope you enjoy them as much as we do.

Ingredients for Easy Chicken Tacos

  • 2 lbs chicken breast halves
  • 1 can mild Rotel, drained
  • 1/4 tsp cumin
  • 6-8 soft flour tortillas for tacos
  • 1 cups shredded cheddar cheese
shredded chicken with Rotel

Instructions for Easy Chicken Tacos

  • Put chicken breast halves in a pot and cover with water. Once the water boils, lower to a simmer, and cover the pot with a lid.
  • Cooking times vary, so when chicken is cooked (at 165 degrees), then turn off the burner, and remove the pot from heat source.
  • Drain off most of the water, leaving ~2 to 3 tablespoons of broth, and shred the chicken, using two forks.
  • Stir in drained Rotel and cumin. * I use only 1/2 can of Rotel, because I don’t want it too spicy.*
  • Then place the pot with shredded chicken, Rotel, and cumin back on the burner on med-low heat until the liquid evaporates.
  • Heat the tortillas in a tortilla warmer for 30 secs in the microwave. Or, if you don’t have one, you don’t need a tortilla warmer to heat them up. Here are some other options.
  • Top with shredded cheese and your other favorite toppings and a side.

I hope you try this recipe, and thanks for stopping by!


I breed pure Black Ameraucana chickens and Easter Eggers that are Black Ameraucana mixed with either Cuckoo Maran or Barred Rock. And I donate eggs to people or organizations in need.

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