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 (King Arthur preferred); 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 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 (Birds Eye preferred); 14 small corn tortillas (warmed before serving); 3.5 oz shredded mozzarella cheese

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)
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

Step 1: Preheat your oven to 400°F. Prepare your mise en place by measuring the milk, chicken broth, and room-temperature sour cream. Finely chop the green chilis and thinly slice the green onions. Have the cooked shredded chicken and frozen corn ready. This prep will help the sauce come together smoothly.

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

Step 3: Add the ground 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 enough to coat the back of a spoon. Taste and adjust seasonings as needed.

Step 4: In a medium bowl, combine the 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 to meld flavors.

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 tortilla on your work surface, spoon about 3 tablespoons of filling down the center, and sprinkle with 1/2 ounce shredded mozzarella cheese. Fold the tortilla in half to form a taco. Arrange tacos seam-side up on a parchment-lined baking sheet.

Step 6: Bake the tacos in the preheated oven for 12-15 minutes, until the cheese is melted and bubbly and the tortillas start to turn golden. Remove and let cool for 1-2 minutes before serving. Serve immediately with optional toppings like salsa or extra sour cream.

Tips & Variations

Use room-temperature sour cream to prevent lumps and ensure a smooth sauce.

For extra heat, add sliced jalapeños or a dash of cayenne pepper to the sauce.

Substitute shredded Monterey Jack or cheddar cheese if mozzarella isn’t available.

Cook tortillas wrapped in foil to keep them warm and soft if not assembling immediately.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly as a quick and flavorful option for the shredded chicken filling.

Can I freeze the assembled tacos before baking?

It’s best to freeze the filling separately. Tortillas can become soggy if frozen after assembly. Thaw filling overnight and assemble fresh before baking.