Best White Chicken Chili Tacos Recipe

Introduction

Discover a flavorful twist on tacos with these Best White Chicken Chili Tacos. Creamy, spicy, and filled with tender shredded chicken, they offer a comforting meal perfect for any occasion. Quick to prepare and delicious to eat, they’re sure to become a favorite.

Ingredients

• 1/4 cup sour cream (room temperature for smooth blending)
• 1 tbsp canned green chilis (finely chopped)
• 1/4 tsp ground cumin (freshly ground preferred for more flavor)
• Salt to taste
• 1.5 tbsp all-purpose flour
• 1/4 tsp chili powder
• Black pepper to taste
• 1/2 cup skim milk
• 1/2 cup chicken broth
• 1 tbsp unsalted butter
• 1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
• 8 oz shredded chicken (cooked and cooled)
• 3/4 cup frozen corn
• 14 small corn tortillas (warmed before serving)
• 3.5 oz shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 400°F. Prepare your ingredients by measuring the milk, chicken broth, sour cream, and dry spices. Finely chop the green chilis and slice the green onions. Have cooked shredded chicken and frozen corn ready. This prep work ensures smooth cooking.
2. Step 2: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to make a light roux.
3. Step 3: Gradually whisk in the milk and chicken broth, then add the room temperature sour cream, whisking until smooth.
4. Step 4: Add cumin, green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally until the sauce thickens enough to coat the back of a spoon. Adjust seasoning to taste.
5. Step 5: In a bowl, combine shredded chicken, frozen corn, and green onions. Pour the warm sauce over the mixture and stir until evenly coated. Let the filling rest briefly to meld flavors.
6. Step 6: Warm corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable.
7. Step 7: Fill each tortilla with about 3 tablespoons of filling, sprinkle with 1/2 ounce mozzarella, and fold in half. Place the tacos seam-side up on a parchment-lined baking sheet.
8. Step 8: Bake the tacos in the preheated oven for 12-15 minutes, until cheese melts and the edges turn golden brown. Let cool for 1-2 minutes before serving with optional toppings.

Tips & Variations

• Use rotisserie chicken for a quick shortcut without sacrificing flavor.
• Add a squeeze of lime or a sprinkle of fresh cilantro for a bright finish.
• Substitute mozzarella with Monterey Jack or pepper jack cheese for extra melt and spice.
• For a creamier sauce, stir in a little cream cheese along with sour cream.
• Try warmed flour tortillas if you prefer a softer texture for the tacos.

Storage

Store leftover filling and baked tacos separately in airtight containers in the refrigerator for up to 3 days. Reheat tacos in a 350°F oven for 8-10 minutes to keep the tortilla crisp. Reheat filling gently on the stove or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Rewarm gently and whisk before combining with the filling to maintain smoothness.

What can I use if I don’t have green chilis?

If green chilis aren’t available, use diced mild poblano peppers or a small amount of chopped jalapeño for a similar flavor and heat level.

Best White Chicken Chili Tacos Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

These Best White Chicken Chili Tacos combine a creamy, flavorful white chili sauce with tender shredded chicken, sweet corn, and melted mozzarella cheese, all wrapped in warm corn tortillas baked to perfection. This recipe offers a comforting and delicious twist on traditional tacos with a rich, smooth sauce and an easy assembly process, perfect for a weeknight meal or casual dinner.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 14 small tacos 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

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For the sauce:

• 1/4 cup sour cream (room temperature for smooth blending)
• 1 tbsp canned green chilis (finely chopped)
• 1/4 tsp ground cumin (freshly ground preferred)
• salt to taste
• 1.5 tbsp all-purpose flour (King Arthur recommended)
• 1/4 tsp chili powder
• black pepper to taste
• 1/2 cup skim milk
• 1/2 cup chicken broth
• 1 tbsp unsalted butter (Kerrygold preferred)

For the filling:

• 1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
• 8 oz shredded chicken (cooked and cooled)
• 3/4 cup frozen corn (Birds Eye recommended)

For assembly:

• 14 small corn tortillas (warmed before serving)
• 3.5 oz shredded mozzarella cheese

Instructions

1. Prep Mise en Place: Preheat your oven to 400°F. Measure the milk, chicken broth, sour cream (ensure it’s room temperature), and all dry spices. Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have the shredded chicken cooked and cooled, and measure the frozen corn. Preparing these in advance allows smooth, quick sauce preparation.
2. Make the roux and sauce base: Melt the butter in a medium saucepan over medium heat until foamy. Whisk in the flour and cook about 1 minute, stirring constantly to create a light roux that will thicken the sauce. Slowly whisk in the milk and chicken broth combined, then add the sour cream, whisking until smooth without lumps.
3. Season and thicken the sauce: Add cumin, finely chopped green chilis, chili powder, salt, and black pepper to the sauce. Lower heat to medium-low and simmer for 3-5 minutes, stirring occasionally until the sauce thickens enough to coat the back of a spoon. Adjust seasoning by tasting before removing from heat.
4. Combine filling ingredients: In a medium bowl, mix the cooked shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over this mixture and stir well to coat everything evenly. Let the filling rest briefly to allow flavors to meld.
5. Warm the tortillas: Heat the corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side, until pliable and warm, making them easier to fold without tearing.
6. Assemble the tacos: Lay a warmed tortilla flat, spoon approximately 3 tablespoons of the chicken filling down the center, sprinkle about 1/2 ounce shredded mozzarella cheese on top, then fold the tortilla in half to form a taco. Place assembled tacos seam-side up on a parchment-lined baking sheet as you go.
7. Bake to finish: Bake the tacos in the preheated 400°F oven for 12-15 minutes until the cheese is melted and bubbly, and tortillas turn golden brown around the edges. Remove from the oven and let cool 1-2 minutes before serving. Serve immediately with optional toppings like salsa or extra sour cream.

Notes

• Use room temperature sour cream to ensure smooth sauce without lumps.
• Freshly ground cumin adds more flavor compared to pre-ground.
• Letting the filling rest helps the flavors meld together.
• Warm tortillas properly to prevent cracking when folding.
• Optional toppings such as salsa, jalapeños, or additional sour cream can enhance the flavor.
• The sauce will thicken more as it cools; avoid over-thickening on the stove.

Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, easy chicken taco recipe, white chili sauce tacos