Creamy Chicken Tacos


  • 2 1/2 to 3 cups cooked and chopped chicken from 2 chicken breasts (I like to use rotisserie chicken or poached chicken)
  • 1 10-ounce can of diced tomatoes with green chilies, drained well 
  • 1/2 cup shredded pepper Jack cheese
  • 1/2 cup plain Greek yogurt
  • 1/3 cup mayonnaise
  • 1/3 cup chopped cilantro, loosely packed
  • 3 green onions, white and light green parts chopped
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder 
  • 1 1/2 teaspoon chili powder 
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt


  1. Preheat the oven to 350 degrees.
  2. Mix all the ingredients together until they are well combined and place in an 8-by-8 or 9-by-9 baking dish. Cover with foil and bake for 20 minutes.
  3. Spoon the desired amount of creamy chicken taco filling into warmed flour tortillas (soft taco or fajita size). Top with your desired taco toppings. I like pickled jalapeños, banana pepper rings, sliced avocado, and shredded lettuce or spinach.