Chicken Queso Baked Tacos

Baking your tacos is definitely a game changer! I haven’t tried this method until recently, and man have I been missing out! These chicken queso baked tacos are so full of flavor and turn out perfectly crispy. This recipe is dairy, grain, and gluten free as well so for those with dietary restriction, I got you! The tacos consist of the most tender shredded chicken and have sautéed mini sweet peppers and red onion along with the queso. Don’t skip out on the avocado lime crème sauce either because it is the perfect topping! You wont want to have your tacos any other way after trying this recipe!

What you will need

Chicken Breasts – I love using organic raised chicken meat in my recipes to avoid GMO-fed and added antibiotics. Mary’s is a brand that I like to buy!

Taco Seasoning – You can use any ready to go seasoning packet! I like Siete Foods mild taco seasoning.

Tomato Sauce – I love to cook my chicken with tomato sauce in the instant pot along with the taco seasoning for extra flavor!

Mini Sweet Peppers – These cute little peppers pack a lot of flavor! Peppers are also a great source of fiber and vitamin C!

Red Onion – You can use any onion you prefer, but I favor the red onion because it is sweeter tasting especially when caramelized.

Dairy Free Queso – You can use store bought or homemade! A great dairy free queso I enjoy is the by Primal Kitchen.

Grain/Gluten Free Tortillas – I used almond flour tortillas, but you can use any tortillas you like!

Avocado Oil – This is what we use to saute the peppers and onions in. Its a great healthy cooking oil for high heat temps.

For the Avocado Lime Crème

• 1 medium rip avocado
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1/2 tsp Garlic Powder
• 1/3 cup full fat coconut milk
• 1/4 tsp Himalayan salt

*Equipment you will need: Instant Pot, Hand mixer, Food processor, and Sheet Pans*

How to make the chicken queso baked tacos

First, cut your chicken breasts into smaller chunks, and add them to an Instant Pot along with the tomato sauce and Taco seasoning. Pressure cook on high for 8 minutes.

While the chicken is cooking, chop your mini sweet peppers and onions and then sauté them in a pan over medium heat with the avocado oil. Cook until tender, then set aside.

When the chicken is done cooking, let the pressure release naturally from the Instant Pot for 10 minutes. Carefully release the rest of the pressure and then take the chicken out and put into a bowl. Shred the chicken using a hand mixer.

Preheat your oven to 400 degrees. Fill each of the tortillas with some chicken, peppers and onions, and some queso. Fold the tortillas over and place them on a parchment paper lined baking sheet. Bake them for about 15 minutes(you may need to place another baking pan on top to keep them tacos flat.) Take the pan off of the top of the Tacos and then set the oven to broil for 2 minutes to crisp them up.

Make you avocado lime crème by blending all the ingredients in a food processor until smooth and creamy. Drizzle the avocado lime crème sauce over the tacos and enjoy!

Other recipes you will enjoy

Gut Friendly Bison and Veggie Tacos

Honey Buffalo Chicken Dip

Fajita Chicken and Cilantro Lime Cauli-Rice Skillet