Get ready for Cinco de Mayo on May 5th with this delicious homemade chicken gordita tacos recipe! This recipe works for any Taco Tuesday meal as well! Here’s how to make this cheesy gordita crunch taco.
Cheesy Chicken Gordita Tacos Recipe
With a double shell filled with shredded chicken plus loads of cheese, this gordita taco is a fan favorite! If you have an Insta Pot handy – this recipe can be on the table in under 25 minutes! Yay for quick weekday dinners!
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
- 3 chicken breasts (shredded)
- 1/4 c taco seasoning
- 8 oz cream cheese
- 2-10 oz cans Rotel Chili Fixins (drained)
- 1-10 ct box Stand and Stuff Taco Shells
- 1-8 ct small tortillas (we prefer low carb)
- 1-16 oz Rosarita Organic Refried Beans
- 2 cups Colby Jack Cheese, shredded
- Sliced black olives
- 1 bunch cilantro
- Optional toppings: sour cream, jalapeños, salsa, cilantro, avocado, shredded lettuce, or diced tomatoes
Directions:
For shredded chicken breast
- Using an Insta Pot, add 2 cups water to pan, add 3 thawed chicken breast, close lid, and set manual for 10 minutes (frozen breast add 5 additional minutes). Once time is up, allow natural release for 10 minutes. Drain water. Add cream cheese and 1/4 cup taco seasoning. Using forks shred chicken and mix well. Set aside.
- Preheat oven to 400°F. Lightly spray a 9×13 glass dish with nonstick spray.
- Starting with the tortilla shells add about 2 Tbsp of refried beans (on each) and spread beans. Set taco shell in the middle of the tortilla. (see photo above for reference)
- Bake the taco shells for about 5 minutes, to allow them to get crispy.
- Remove from oven and fill each shell with chicken mixture.
- Add sliced olives, then top with shredded Colby Jack cheese, don’t be shy with the cheese!
- Bake for 7 minutes or until cheese is melted and edges are turning brown.
- Remove from the oven and top your gordita tacos with additional toppings as desired.
Related Recipes: Sheet Pan Chicken Fajitas, Crock Pot Chicken Taquitos, One Pot Ground Turkey Chili, Shredded Chicken Nachos
We hope you and your family love this cheesy chicken gordita tacos recipe! Print the recipe below.
Cheesy Chicken Gordita Tacos
With a double shell filled with shredded chicken plus loads of cheese, this gordita taco is a fan favorite!
Ingredients
3 chicken breasts (shredded), 1/4 c taco seasoning, 8 oz cream cheese, 2-10 oz cans Rotel Chili Fixins (drained), 1-10 ct box Stand and Stuff Taco Shells, 1-8 ct small tortillas (we prefer low carb), 1-16 oz Rosarita Organic Refried Beans, 2 cups Colby Jack Cheese, shredded, Sliced black olives, 1 bunch cilantro, Optional toppings: sour cream, jalapeños, salsa, cilantro, avocado, shredded lettuce, or diced tomatoes
Instructions
For shredded chicken breast: Using an Insta Pot, add 2 cups water to pan, add 3 thawed chicken breast, close lid, and set manual for 10 minutes (frozen breast add 5 additional minutes). Once time is up, allow natural release for 10 minutes. Drain water. Add cream cheese and 1/4 cup taco seasoning. Using forks shred chicken and mix well. Set aside. Preheat oven to 400°F. Lightly spray a 9×13 glass dish with nonstick spray. Starting with the tortilla shells add about 2 Tbsp of refried beans (on each) and spread beans. Set taco shell in the middle of the tortilla. (see photo above for reference)Bake the taco shells for about 5 minutes, to allow them to get crispy. Remove from oven and fill each shell with chicken mixture. Add sliced olives, then top with shredded Colby Jack cheese, don’t be shy with the cheese! Bake for 7 minutes or until cheese is melted and edges are turning brown. Remove from the oven and top your gordita tacos with additional toppings as desired.
You Are Also Going to Love:
K says
This looks like a great dinner recipe– I can’t wait to try it! Thanks so much for sharing.
Mayleen says
Yum
Maria H says
Looks so delicious!!