Name: Best White Chicken Chili Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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

1/4 tsp chili powder

Black pepper to taste

1/2 cup skim milk

1/2 cup chicken broth

1 tbsp unsalted butter

1/4 cup green onions (thinly sliced, about 1/8-inch pieces)

8 oz shredded chicken (cooked and cooled)

3/4 cup frozen corn

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 the milk, chicken broth, sour cream, and dry spices. Finely chop the green chilis and slice the green onions thinly. Have the cooked, cooled shredded chicken and frozen corn ready.

Step 2: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth.

Step 3: Add cumin, chopped green chilis, chili powder, salt, and black pepper to the sauce. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Adjust seasonings to taste.

Step 4: In a medium bowl, combine shredded chicken, frozen corn, and green onions. Pour the warm sauce over the mixture and stir until evenly coated. Let the filling rest for a minute for flavors to meld.

Step 5: Warm the corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Spoon about 3 tablespoons of the filling onto each tortilla, sprinkle with mozzarella cheese, then fold in half to form tacos. Arrange seam-side up on a parchment-lined baking sheet.

Step 6: Bake the assembled tacos in the preheated oven for 12-15 minutes until the cheese is melted and bubbly and tortillas are lightly golden. Let cool 1-2 minutes before serving. Serve with optional toppings like salsa, jalapeños, or more sour cream.

Tips & Variations

Use room temperature sour cream to ensure the sauce blends smoothly without lumps.

For a spicier kick, add diced jalapeños to the chicken filling or top tacos with fresh jalapeño slices.

Swap chicken broth with vegetable broth for a lighter flavor or to suit dietary preferences.

Try pepper jack cheese instead of mozzarella for a bit of extra heat and flavor.

If you prefer softer tortillas, wrap them in a damp paper towel and microwave for 20 seconds before filling.

Storage

Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Tacos are best assembled and baked fresh, but you can store baked tacos refrigerated and reheat in a 350°F oven for 8-10 minutes to maintain crispness.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works great and saves time. Just shred the meat before combining it with the sauce and other ingredients.

How can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free alternative like coconut yogurt and use a plant-based milk and butter substitute. Choose a dairy-free cheese or omit it for topping.