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Soft Cheese Tacos

Janet Casey

"I grew up in Oklahoma City eating soft cheese tacos at Ninos Mexican Restaurant. I've spent years searching the internet for this recipe, and at 62 years old, I've finally found it."
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40 m servings 705 cals
Original recipe yields 6 servings (12 tacos)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.
  3. Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.
  4. Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.
  5. Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.
  6. Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 705 calories; 47.9 g fat; 34.4 g carbohydrates; 35.3 g protein; 142 mg cholesterol; 2114 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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Made as written and these were good. My corn tortilla's were not extremely fresh so they did split on me when I started rolling but they sure tasted good. I ended up having to bake them a little...