Homemade Taco Bell Cheesy Chicken Tacos (Copycat Recipe)

These tacos bring the smoky, spicy punch of Taco Bell’s Cantina Chicken Tacos—only better. Juicy rotisserie chicken gets tossed in a bold chipotle-sour cream, then folded into freshly warmed tortillas or shells and finished off with your favorite cheese crust. Whether you’re after a crunchy taco or a melt-in-your-mouth soft taco, this recipe nails it. With flavor and texture, and toppings including your own cheese—it’s the perfect crispy, spicy, and cheesy wrap night everyone flips for.

Ingredients

• Whole rotisserie chicken, deboned and finely diced

• Sharp cheddar cheese (shredded, about 1 cup)

• Flour tortillas (about 6)

  Sauce:

• ½ cup sour cream

• 1 ½ tbsp chipotle sauce (from canned chipotle in adobo)

• 2 tbsp smooth Fiesta Smoky Southwest seasoning

• 1 ½ tsp garlic

• Juice of ½ lime

Directions

1. In a skillet over medium heat, mix the sauce with the diced chicken until hot and well combined. Remove from heat and set aside.

2. Cook taco shells according to package instructions. This keeps them from turning chewy—be sure to cool to room temp if needed.

   For Crispy Tacos

3. Sprinkle about 1/3 cup shredded cheddar into a skillet over low heat. Let it bubble.

4. Place a small amount of cheese at the bottom of the taco shell, followed by a scoop of the chicken mixture. Don’t overfill—the taco should be just half full.

5. Lay the taco in the bubbling cheese in the skillet, keeping all of the edges arranged in the shape of a taco. Let it sit in cheese for 30-60 seconds, or until the bottom is golden and the taco holds its shape.

6. Use a thin spatula to lift the taco from the skillet. Remove and serve.

   For Soft Tacos

7. Sprinkle about 1/3 cup shredded cheddar into the skillet and let it bubble.

8. Lay a flour tortilla over the cheese, leaving some cheese exposed around the edge.

9. When the cheese sticks and begins to crisp, use a spatula to flip to the tortilla half, pressing gently.

10. Once the bottom releases from the pan, remove and serve.

    Serving Suggestions:

    Drizzle with Jalapeño Ranch for a cool, tangy kick —or go all in with Chipotle Ranch for bold smoky heat.

    Top with shredded lettuce, diced tomatoes, or sliced avocado.

    Serve alongside Mexican rice, elote - style street corn, or a crunchy slaw.

    Want heat?

    Add pickled jalapeños or hot sauce, or just dial up the chipotle in the filling.

    Set up a taco bar so everyone can choose crispy or soft, plus their favorite ranch drizzle.