Best White Chicken Chili Tacos Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
