Chicken Soft Tacos with Creamy Chipotle-Cheese Sauce

I'm floored! This sauce... It's creamy, cheesy, smoky, mildly spicy, and changes the street taco game forever. Imagine street tacos + queso dip in one unbelievable bite. Mind-blowing. You need ONE pan and about 20 minutes to make it happen.

I don't know about you, but I find street tacos somewhat dry. I love them, but I typically add copious amounts of cheese, salsa and sour cream to add moisture. In this dish, none of those toppings are needed! The chicken is already swimming in the most luxurious, satiny, creamy sauce. The sauce has all the flavor you need - smoky and cheesy, with hints of onion and garlic. And you probably already have everything you need!
Raid your pantry and get moving on making this sauce. If you don't have chipotle chilies in adobo sauce, don't fret. Use bell peppers and chili powder (if you have both). Or just bell peppers. Or just chili powder. Or chipotle chili powder. Add a pinch of cayenne for heat. You can't go wrong here.

If you don't have the Mexican cheese blend, sub whatever cheese you have. A combo of cheddar and mozzarella or Monterey Jack would be ideal. Try to marry a sharp cheese with something that melts really well (cheddar is sharp; mozzarella and Monterey Jack have great meltability).

Chicken Soft Tacos with Creamy Chipotle-Cheese Sauce 

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
2 tablespoons minced chipotle chilies in adobo sauce, or sub with what you have (see note above)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup shredded Mexican cheese blend, plus more for serving (or sub with cheese you have, see note above)
Soft corn or flour tortillas
Chopped fresh cilantro for serving, optional
Chopped green onions for serving, optional
Salsa for serving, optional

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Season the chicken with salt and pepper. Transfer the chicken to a plate and set aside.
Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the chicken broth and milk and bring to a simmer. Whisk in the chipotle chilies, onion powder and garlic powder. Reduce the heat to low and simmer for 5 minutes, until thickened. Stir in the cheese and cook until the cheese melts. Return the chicken to the pan with any accumulated juices from the plate. Simmer for 2 to 3 minutes to heat through. Season to taste with salt and pepper.
Serve the chicken and sauce in the tortillas and top with cilantro and green onions. Serve with salsa and extra cheese on the side. 
Serves 4