Dinner

Cheesy Rotel Chicken Tacos Recipe

ByAiden Wells October 23, 2025October 23, 2025

Introduction

These Cheesy Rotel Chicken Tacos are a flavorful and easy meal that combines tender, seasoned chicken with creamy melted cheese and zesty Rotel tomatoes. Perfect for a quick weeknight dinner, they bring a satisfying spicy kick wrapped in crispy corn tortillas.

Four folded golden-brown tacos with a slightly crispy texture and some charred spots are stacked diagonally on a white rectangular plate. Each taco shows a creamy, orange filling with pieces of chicken and small bits of tomato visible inside. The tacos are garnished lightly with small green cilantro leaves scattered on top and around the plate. A small white square bowl on the top right corner of the plate holds a fresh pico de gallo salsa made of diced white onions, red tomatoes, green peppers, and topped with a cilantro leaf. The plate is placed on a wooden surface with a subtle white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast
Olive oil
2 TBSP butter
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp dried cilantro
White corn tortillas
1 cup Queso Blanco Velveeta
1 can Rotel (Mexican Style Lime & Cilantro)

Instructions

Step 1: Cut the chicken breast into small pieces. Heat 2 tablespoons of butter in a skillet over medium-high heat. Season the chicken with salt, black pepper, cayenne, chili powder, cumin, paprika, and dried cilantro. Cook the chicken in the skillet until it reaches an internal temperature of 165°F (75°C).
Step 2: Drain a little of the top juice from the Rotel can, then add the Rotel and Velveeta cheese to the skillet with the chicken. Stir and let sit on low heat until the cheese melts completely and combines well with the chicken.
Step 3: Add a small amount of olive oil to a clean skillet and warm over medium heat. Warm the corn tortillas in the microwave for about 20 seconds. Place a scoop of the cheesy chicken mixture on each tortilla, fold it in half, and cook in the skillet until both sides are golden brown and crispy.
Step 4: Serve the tacos hot, and enjoy! They pair wonderfully with sour cream and Pico de Gallo for extra freshness.

Tips & Variations

For extra heat, add diced jalapeños to the chicken mixture while cooking.
Use flour tortillas if you prefer a softer taco shell.
Swap Velveeta for shredded cheddar or Monterey Jack for a different cheese flavor.
Try adding diced onions or garlic when cooking the chicken for more depth.

Storage

Store any leftover cheesy chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling tacos again. Tortillas are best warmed fresh, so keep them separate until ready to serve.

How to Serve

A white plate with a black and white checkered pattern holds three tacos stacked slightly overlapping. The bottom taco is a light golden tortilla with dark browned spots, showing a crispy texture. The middle taco is thick and golden brown with a slightly rough texture and some char marks. The top taco has a crispy orange crust with a mix of diced white onions, green peppers, red tomatoes, and fresh green cilantro leaves inside and on top. To the side is a small white square bowl filled with the same diced onion, tomato, and green pepper mixture, garnished with cilantro. Three lime wedges with a bright green color sit next to the bowl on the plate. All is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breast; just be sure to thaw it completely before cutting and cooking to ensure even cooking and food safety.

What can I substitute for Rotel if I can’t find it?

Use diced tomatoes with green chilies or plain diced tomatoes combined with a squeeze of fresh lime and chopped cilantro as a flavorful alternative to Rotel.