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White Chicken Chili Tacos Recipe

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4.7 from 69 reviews

These Best White Chicken Chili Tacos combine a creamy, mildly spiced white chili sauce with tender shredded chicken, sweet corn, and green onions, all wrapped in warm corn tortillas and baked to golden perfection. The sauce is a luscious blend of sour cream, green chilis, and aromatic spices, creating a rich and flavorful filling that melts perfectly with mozzarella cheese. Ideal for a comforting weeknight dinner that's both tasty and satisfying.

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 (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

  1. Prepare Ingredients: Preheat your oven to 400°F. Measure out milk, chicken broth, sour cream (at room temperature), and dry spices. Finely chop green chilis and thinly slice green onions. Have cooked shredded chicken and frozen corn ready for quick assembly.
  2. Make the Roux and Sauce: Melt butter over medium heat in a medium saucepan. Whisk in flour and cook for about 1 minute to form a light roux. Gradually whisk in milk and chicken broth, then stir in sour cream until smooth.
  3. Add Seasonings and Simmer: Stir in cumin, green chilis, chili powder, salt, and black pepper. Reduce to medium-low heat and simmer 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Adjust seasonings to taste.
  4. Combine Filling: In a bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir well to coat evenly. Let the filling rest briefly to meld flavors.
  5. Warm Tortillas: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until warm and pliable to prevent tearing while folding.
  6. Assemble Tacos: Place a warmed tortilla on a work surface, spoon about 3 tablespoons of the filling down the center, sprinkle with 1/2 ounce mozzarella cheese, then fold in half to form a taco. Arrange tacos seam-side up on a parchment-lined baking sheet.
  7. Bake Tacos: Bake assembled tacos in the preheated 400°F oven for 12-15 minutes until cheese is melted, bubbly, and tortillas turn golden brown at edges.
  8. Serve: Remove tacos from oven and cool for 1-2 minutes. Serve immediately with optional toppings like salsa, jalapeños, or extra sour cream.

Notes

  • Use room temperature sour cream to ensure a smooth, lump-free sauce.
  • Adjust chili powder and green chilis quantity for desired heat level.
  • Warming tortillas before filling prevents them from cracking or tearing during assembly.
  • Baking the tacos melts the cheese and crisps tortillas slightly for a perfect texture contrast.
  • Leftover tacos can be refrigerated and reheated in the oven for best texture.

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