Cut chicken up into small pieces. Add 2 TBSP of butter to a skillet over medium high heat. Season with salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper. Cook chicken until it reaches an internal temp of 165 degrees.
Add the rotel (I drained just the very top of the juice from the can) and the Velvetta to the skillet. Stir and let sit until the cheese melts.
Add a little bit of oil to another skillet. Warm up corn tortillas in the microwave. Add a scoop of the cheesy chicken to a tortilla. Fold tortilla in half and cook until both sides are golden brown and crispy.
Enjoy!! These are so good with sour cream and Pico de Gallo!
Notes
This recipe makes about 12 tacos.
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!