Print

Best White Chicken Chili Tacos Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

These Best White Chicken Chili Tacos combine a creamy, flavorful white chili sauce with tender shredded chicken and sweet corn, all nestled in warm corn tortillas and topped with melted mozzarella cheese. Baked to golden perfection, they’re a delicious twist on traditional tacos, perfect for a comforting and easy meal.

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 (preferably 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 (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. Preheat and prepare ingredients: Preheat your oven to 400°F. Measure out the milk, chicken broth, sour cream (room temperature), and dry spices. Finely chop green chilis, slice green onions, and have shredded chicken and frozen corn ready to streamline sauce preparation.
  2. Make the white chili sauce: Melt butter in a medium saucepan over medium heat until foamy. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk and chicken broth, then add sour cream, whisking until smooth to avoid lumps.
  3. Season and thicken the sauce: Add cumin, green chilis, chili powder, salt, and black pepper to the saucepan. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly to coat the back of a spoon. Adjust seasonings to taste.
  4. Combine filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour warm sauce over and stir until evenly coated. Let rest for a minute to meld flavors.
  5. Warm tortillas and assemble tacos: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until warm and pliable. Place a tortilla on a work surface, add approximately 3 tablespoons of filling, sprinkle with 1/2 ounce mozzarella, and fold in half. Arrange seam-side up on a parchment-lined baking sheet.
  6. Bake tacos: Bake assembled tacos in the preheated 400°F oven for 12-15 minutes until cheese is melted, bubbly, and tortillas are golden at the edges.
  7. Serve: Remove tacos from oven, let cool 1-2 minutes, and serve immediately with optional toppings such as salsa, jalapeños, or extra sour cream.

Notes

  • Room temperature sour cream blends more smoothly into the sauce, preventing lumps.
  • Cooking the roux properly ensures the sauce has the right thickness and body.
  • Warming tortillas before assembling prevents tearing when folding.
  • Letting the filling rest briefly enhances flavor melding.
  • Optional toppings like salsa or jalapeños can add extra heat and flavor contrast.

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

Find it online: https://mixitwitjoe.com/best-white-chicken-chili-tacos-recipe/