These southwest chicken tacos are a perfect weeknight meal. The tacos are fried until crispy. the flavors are bold, the chicken is moist and tender and the recipe is easy to customize to your liking.
If you love quick and easy recipes that are loaded with flavor, not work, then you’ve found the right one. This delicious taco recipe starts in the crock pot and ends in the frying pan. It’s so easy it makes the perfect weeknight dinner or a great addition to any taco party or potluck. Tacos have always been a big part of my family’s meal selection. That’s really no surprise. We live in Texas, after all. I’ve always loved this recipe because I could make up a big batch of filling in the crock pot and then after dinner was done, the kids would have leftovers the next day. Of course, between them and their friends, it only lasted for about a day! Once you try them, you’ll understand why.
Southwest Chicken Tacos
These delicious tacos are filled with a chicken mixture loaded with cream cheese, green chilies, olives, Rotel, zesty seasonings, and more. Then it’s stuffed into soft flour tortillas and fried to perfection. What you end up with is a plateful of crispy, golden tacos that are overflowing with cheesy, spicy flavor and that didn’t take much effort at all to make. It couldn’t be better!
Why You’ll Love These Southwest Chicken Tacos
- They’re super flavorful and so easy to make.
- They start out in the crock pot and then, they’re pan fried until golden.
- They’re so crispy, crunchy, and delicious!
Southwest Chicken Tacos Tips and Variations
This recipe is very easy, so I only have a couple of tips for you today. They’re important, so be sure to give them a look. I also have some variations that I think you’ll enjoy, as well.
Tips
- Be careful not to overcrowd your skillet when frying the tacos. You want the oil to stay hot or the tortillas will get soggy, not crisp.
- Always use vegetable oil or another oil with a high smoke point and neutral flavor for frying.
Variations
- These tacos are great with shredded beef or pork, as well.
- For more heat, add diced jalapenos.
- Corn tortillas work well for this recipe, too.
What to Serve with Southwest Chicken Tacos
- Chips and salsa
- Corn pudding
- Mexican coleslaw
- Jicama with mango slaw
- Spanish rice
- Mexican rice
- Mexican black beans
- Mexican sweet potatoes
- Elote
Southwest Chicken Tacos FAQ
If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about these southwest chicken tacos.
Can the chicken mixture be made on the stovetop?
You could, but I don’t recommend it. You’d have to babysit it and stir it every so often to be sure it didn’t burn.
What goes good with tacos as a side?
Try any of the following.
- Chips and salsa
- Corn pudding
- Mexican coleslaw
- Jicama with mango slaw
- Spanish rice
- Mexican rice
- Mexican black beans
- Mexican sweet potatoes
- Elote
How long with chicken tacos last in the fridge?
The filling will last for 3 to 4 days. While I don’t recommend storing constructed tacos, you can do it. Be aware that they won’t be as crispy when reheated.
Can you freeze leftover fried chicken tacos?
Yes. Open-air freeze them for about 3 hours or until completely frozen. Then, transfer them to an airtight, freezer-safe container or heavy-duty freezer bag for up to 6 months.
How to Store and Reheat Southwest Chicken Tacos
The best way to store these tacos is to store the filling and tortillas separately. This allows you to make fresh tacos. Storing constructed tacos leads to shells that are never as crispy and delicious as they were before storing. The filling can be stored for up to 4 days in an air-tight container in the refrigerator or up to 6 months in the freezer. You CAN store fully prepared tacos in the fridge or freezer for the same length of time, but be aware that the shells are never quite as good.
To reheat the filling, simply place it back in the crock pot and heat on low until heated through. Alternately, you can place it in a pot on the stove over medium-low heat until heated through. To reheat premade tacos, wrap them in foil and place them in an oven-safe dish and bake at 350 degrees for 10 minutes. Then open the foil and baked for another 3 to 5 minutes.
Southwest Chicken Tacos Ingredients
This recipe only uses simple ingredients that you can easily find at your local grocery store.
- Boneless skinless chicken breasts
- White onion, chopped
- Rotel
- Jalapeno ranch style beans
- Diced green chilies
- Sliced black olives
- Whole kernel corn, drained
- Slap Ya Mama seasoning
- Black pepper
- Chili powder
- Ground cumin
- Paprika
- Crushed red peppers
- Cream cheese
- Chicken broth
- Uncooked rice
- Colby Jack cheese
- 24-28 taco size flour tortillas
- Vegetable oil, for frying
How to Make Southwest Chicken Tacos
This is such an easy recipe because it starts in the crockpot. The only cooking you really have to do is frying the tacos at the end, and even that is incredibly easy.
Step 1: Cook the Chicken Mixture
Add all the ingredients except for the rice and cheese in the crock pot and cook on high for 2 hours.
Step 2: Shred the Chicken
Remove the chicken from the crock pot and shred it using shredding claws or forks. Then return it to the crock pot.
Step 3: Finish Cooking the Mixture
Add the rice and cheese and cook for another 2 hours.
Step 4: Make the Tacos
Heat the tortillas so they’re pliable. Add a couple of heaping tablespoons of filling into the taco shells and fold them in half. Make all the tacos while you heat the oil in a frying pan.
Step 5: Fry the Tacos
Add a few tacos at a time to a large frying pan with oil heated over medium-high heat. Cook on both sides until golden brown. Then, place the tacos on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite toppings and sides, and enjoy!
Try These Delicious Fried Southwest Chicken Tacos Today
These delicious southwest chicken tacos are loaded with a delicious filling that you make in the crock pot and then fried to golden brown perfection. It’s such an easy recipe that even beginners can make it, and it’s so delicious that everyone will always ask for more. Give this one a try for your next Taco Tuesday and get ready to wow everyone!
More Delicious Chicken Recipes to Enjoy
Jalapeno Cilantro Dip – This creamy and delicious dip is made with jalapenos, fresh cilantro, sour cream, mayonnaise, cream cheese and more. A delicious appetizer!
Jalapeno Cream Cheese Crescent Rolls – A delicious appetizer with diced jalapenos and a cream cheese mixture that is seasoned perfectly, and baked until the crescents are flaky and golden.
Easy Homemade Guacamole – This creamy and delicious homemade guacamole is easy to make and is a family favorite guacamole recipe you are sure to enjoy.
And, here is a delicious Mexican Street Corn Pasta Salad from Great Grub, Delicious Treats that makes
Southwest Chicken Tacos
Ingredients
- 3 chicken breasts
- 1 white onion, chopped
- 10 ounce Rotel
- 15 ounce jalapeno ranch style beans
- 4 ounce diced green chilies
- 2.25 ounce sliced black olives
- 15 ounce corn, drained
- 2 teaspoons Slap Ya Mama
- 1 teaspoons black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon crushed red peppers
- 8 ounce cream cheese
- 3 cup chicken broth
- 1 cup rice
- 2 cups Colby Jack cheese, shredded
- 20-24 flour tortillas, taco size
- Vegetable oil, for frying
- Optional: fresh cilantro, lettuce, tomatoes, diced avocados
Instructions
- Add all the ingredients except the rice and cheese into the crock pot.
- Cook on high for 2 hours.
- Shred chicken, add cheese, and rice.
- Cook for an additional 2 hours.
- In a large skillet or frying pan, heat oil over medium high heat.
- Heat flour tortillas and add a couple heaping tablespoons of chicken mixture in the center, fold in half and set aside while the oil is heating up.
- Carefully add a few tacos at a time into the hot oil and cook on both sides until golden brown.
- Place on a plate lined with paper towels to absorb any excess oil.
- Serve hot with your favorite toppings.
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