White Chicken Chili Tacos Recipe

Introduction

These Best White Chicken Chili Tacos bring together a creamy, flavorful sauce with tender shredded chicken and sweet corn, all wrapped in warm corn tortillas. Perfectly melted mozzarella cheese adds a delightful touch, making them an irresistible meal for any night.

Ingredients

• 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
  • 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
• 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
• For assembly:
  • 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 (at room temperature), and spices. Finely chop the green chilis and thinly slice the green onions. Have the cooked and cooled shredded chicken and frozen corn ready. This prep will make the sauce come together quickly.
2. Step 2: Melt the butter in a medium saucepan over medium heat. Once melted and foamy, whisk in the flour and cook for about 1 minute, stirring constantly, to create a light roux. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth to avoid lumps.
3. Step 3: Add the cumin, chopped 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 enough to coat the back of a spoon. Adjust seasonings to taste.
4. Step 4: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir until evenly coated. Let the filling rest for a minute to meld flavors.
5. Step 5: While the filling rests, warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. Place a warm tortilla on your work surface, add about 3 tablespoons of filling, sprinkle with 1/2 ounce mozzarella cheese, and fold in half. Arrange the tacos seam-side up on a parchment-lined baking sheet.
6. Step 6: Bake the assembled tacos in the preheated oven for 12-15 minutes, until the cheese is melted and bubbly and edges of the tortillas begin to turn golden. Remove from oven and let cool 1-2 minutes before serving.

Tips & Variations

• For extra flavor, use freshly ground cumin and a good quality unsalted butter. Adjust the amount of green chilis for more or less heat.
• Substitute mozzarella with pepper jack cheese for a spicy twist.
• Try adding a squeeze of lime or chopped cilantro as a fresh garnish before serving.
• If you prefer a smoother filling texture, pulse the sauce and chicken mixture briefly in a food processor before assembling.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Keep assembled but unbaked tacos covered in the fridge and bake fresh when ready to serve. Reheat baked tacos in a 350°F oven for 5-7 minutes to re-melt the cheese and warm through without making the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly as a time-saving option and adds great flavor to the filling.

Can I make these tacos ahead of time?

You can prepare the filling in advance and store it refrigerated. Assemble and bake the tacos just before serving for the best texture and flavor.

White Chicken Chili Tacos Recipe

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★★★★★

4.7 from 71 reviews

• Author: Zoe
• Total Time: 45 minutes
• Yield: 7 servings 1x

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Description

These Best White Chicken Chili Tacos offer a creamy, flavorful twist on traditional tacos by combining tender shredded chicken, green chilis, and a rich white chili sauce, all wrapped in warm corn tortillas and topped with melted mozzarella cheese. Perfectly baked to achieve gooey cheese and crispy tortilla edges, this recipe delivers a comforting and satisfying meal with a delightful blend of spices and textures.

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Ingredients

Scale 1x2x3x

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 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

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

For Assembly:

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

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Instructions

1. Prepare Ingredients and Preheat: Preheat your oven to 400°F. Measure out all ingredients for the sauce including milk, chicken broth, sour cream, and spices. Finely chop green chilis and thinly slice green onions. Have cooked, cooled shredded chicken and frozen corn ready. This mise en place step ensures a smooth cooking process.
2. Build the Cream Sauce Base: Melt butter in a medium saucepan over medium heat until foamy. Whisk in flour and cook for about 1 minute to form a light roux, which thickens the sauce. Gradually whisk in milk and chicken broth, then add room temperature sour cream, whisking until smooth to prevent lumps.
3. Season and Thicken the Sauce: Add cumin, chopped 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 sauce thickens enough to coat the back of a spoon. Adjust seasonings to taste.
4. Combine Chicken Filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over and stir until well combined. Let the mixture rest briefly to meld flavors before assembly.
5. Warm Tortillas and Assemble Tacos: Warm corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, to make them pliable. Place a warmed tortilla on a flat surface, spoon about 3 tablespoons of the chicken filling in the center, sprinkle with 1/2 ounce of shredded mozzarella cheese, then fold the tortilla in half to form a taco. Arrange assembled tacos seam-side up on a parchment-lined baking sheet.
6. Bake and Serve: Bake tacos in the preheated 400°F oven for 12-15 minutes until cheese is melted and bubbly and tortilla edges start to turn golden brown. Remove from oven and let cool for 1-2 minutes. Serve hot with optional toppings like salsa, jalapeños, or extra sour cream.

Notes

• Use room temperature sour cream for a smoother sauce and to avoid curdling when added to the hot liquids.
• Finely chopping the green chilis ensures even distribution of flavor without large spicy chunks.
• Warming tortillas makes them flexible and prevents cracking when folded.
• Letting the filling rest after combining helps the flavors meld together beautifully.
• Keep an eye on the baking time to avoid overly crispy or burnt tacos.
• Optional toppings such as fresh salsa, jalapeños, or extra sour cream add extra flavor and customization.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

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