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Here’s a different kind of taco–stuffed with creamy chicken divan and topped with buttered cracker crumbs. Make plenty because these will disappear fast!
A few weeks ago, my friend Maria from Maria’s Mixing Bowl, posted a recipe for tacos on her Facebook page which really looked delish. That had to be something because I’m not really a taco lover when they are made traditionally.
I wanted to see if I could do something radically different with that recipe because I liked the way it was done–with flour tortillas and baked in a pan where each “taco” was nestled right next to the other one so they kept their shape.
Since I had plenty of chicken and fresh broccoli was on sale last week, I decided to use those and make a chicken divan filling.
The divan was pretty easy. I steamed some chicken breast and chopped it up and did the same with the broccoli. Then I mixed it into a rich thick white sauce with some cheese. As an aside, it always amuses me how white sauce now has become so gourmet that it’s now referred to by it’s French name. It was always called that but this has become a new trend apparently. But I’m a plain-speaking person and I still call it white sauce!
I topped these off with buttered Ritz (actually the store brand LOL) cracker crumbs. And like I always say, buttered Ritz cracker crumbs should be their own food group.
These can be eaten without baking them because the filling is totally cooked. You could use less filling in each and make it a wrap, but I prefer to brown the crumbs and the tops of the tortillas. But bear in mind that the tortillas, if baked, will only be crunchy around the edges and on the bottom. If it’s crunch you’re looking for, pre-made taco shells can be substituted here.
Chicken Divan Tacos
- 2 large cooked chicken breasts shredded (about 3 cups)
- 1 cup broccoli florets steamed until they are bright green
- 8 small 6-inch diameter flour tortillas 6-inch diameter flour tortillas
- 6 tbsp butter
- 1/2 cup flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1 sleeve Ritz-style crackers crushed
- 2 tbsp butter melted
- Preheat oven to 350 degrees F and coat a 13 x 9-inch pan with olive oil or cooking spray (I grease with olive oil). This step can be eliminated if you choose not to brown the crumbs.
- Mix the cracker crumbs with the 2 tbs of melted butter in a small bowl. Set aside.
- For the sauce, melt butter over medium-low heat in a large heavy saucepan.
- Whisk in the flour, whisking until there are no lumps. Let this start to bubble and cook for about 1 minute, whisking constantly.
- Gradually add the milk, whisking constantly until there are no lumps. Continue stirring until sauce is thick and begins to bubble. Cook for 2-3 minutes. Remove from heat.
- Add the shredded cheese, chicken and broccoli to the sauce and stir until well blended and the cheese has melted.
- Divide chicken mixture between 8 small flour tortillas. Fold up taco-style (see photos) and place in the prepared pan. Sprinkle with cracker crumbs.
- Bake for 30 minutes or until crumbs are golden brown.