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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
