Introduction

These Best White Chicken Chili Tacos combine a creamy, flavorful sauce with tender shredded chicken and sweet corn for a comforting twist on traditional tacos. Warmed corn tortillas and melted mozzarella cheese make each bite satisfyingly delicious and easy to prepare for any night of the week.

A black tray holds six golden yellow tacos arranged in a neat row, each taco folded in half to reveal a filling with distinct layers. The base layer inside the taco is a creamy mixture with bits of corn and shredded chicken, topped with a smooth layer of melted white cheese that looks warm and gooey. Scattered finely chopped green herbs add a fresh touch on top of the cheese. The tacos appear slightly toasted with a few brown spots on the shells. The tray sits on a rough wooden table with a white marbled texture, next to a clear bottle of golden oil and a yellow and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

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 (I prefer King Arthur)
1/4 tsp chili powder
black pepper to taste
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter (I use Kerrygold for richness)
1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
8 oz shredded chicken (cooked and cooled)
3/4 cup frozen corn (I use Birds Eye)
14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 400°F. Prepare your mise en place by measuring milk, chicken broth, sour cream (room temperature), and dry spices. Finely chop the green chilis and slice green onions into 1/8-inch pieces. Have cooked shredded chicken and frozen corn ready.
Step 2: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux.
Step 3: Gradually whisk in the milk and chicken broth, then add sour cream, whisking until smooth. Add cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until sauce thickens slightly.
Step 4: In a medium bowl, combine shredded chicken, frozen corn, and sliced green onions. Pour warm sauce over the mixture and stir until evenly coated. Let the filling rest briefly to meld flavors.
Step 5: Warm corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. Spoon about 3 tablespoons of filling down the center of each tortilla, sprinkle with about 1/2 ounce shredded mozzarella, then fold in half to form tacos. Place tacos seam-side up on a parchment-lined baking sheet.
Step 6: Bake tacos in preheated oven for 12-15 minutes until cheese is melted and tortillas turn golden around edges. Let cool 1-2 minutes before serving with optional toppings like salsa or additional sour cream.

Tips & Variations

Use freshly ground cumin for a more vibrant and aromatic flavor in the sauce.
Substitute the chicken with turkey or even shredded rotisserie chicken for convenience.
For a spicy kick, add sliced jalapeños either inside the filling or as a topping.
Warm tortillas wrapped in a damp towel in the microwave for 20 seconds if short on time.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to keep the tortillas crispy and the cheese melted. Avoid microwaving to prevent soggy tortillas.

How to Serve

A close-up image shows four corn tortillas arranged in a row on a white plate. Each tortilla is golden yellow with light brown grill marks and filled with shredded chicken mixed with creamy melted white cheese and yellow corn kernels. The filling is topped with small green cilantro leaves scattered across the surface. The plate sits on a white marbled surface with a folded yellow and white checkered cloth underneath. The overall look is warm, fresh, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the sauce up to a day in advance. Reheat gently over low heat and stir well before mixing with the chicken filling.

Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas will work well and may be easier to fold without tearing, but warming them slightly helps prevent cracking.