Description
These Best White Chicken Chili Tacos bring a creamy, flavorful twist to traditional tacos with a rich white chili-inspired sauce, tender shredded chicken, sweet corn, and melted mozzarella on warm corn tortillas. Perfect for a unique and comforting weeknight meal.
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 (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)
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 (I use Birds Eye)
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 (204°C). While the oven heats, measure out all ingredients including milk, chicken broth, sour cream (ensure it’s at room temperature), and dry spices. Finely chop the green chilis and slice the green onions into 1/8-inch pieces. Have the cooked, cooled shredded chicken and frozen corn ready. This ensures smooth and quick sauce preparation.
- Build the Cream Sauce Base: In a medium saucepan over medium heat, melt the unsalted butter until foamy. Whisk in the all-purpose flour continuously and cook for about 1 minute to form a light roux that thickens the sauce. Gradually whisk in the skim milk and chicken broth together, then add the room temperature sour cream, stirring until the sauce is completely smooth and lump-free.
- Season and Thicken the Sauce: Add ground cumin, finely chopped green chilis, chili powder, salt, and black pepper to the sauce. Reduce heat to medium-low and let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Be careful not to over-reduce as it will thicken further upon cooling. Taste and adjust seasoning as needed.
- Combine Chicken Filling: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm thickened sauce over this mixture and stir until everything is evenly coated. Let the filling rest for a minute to allow flavors to meld before assembling tacos.
- Warm Tortillas and Assemble Tacos: While the filling rests, warm each corn tortilla in a dry skillet over medium-low heat for about 30 seconds per side until pliable and warm to prevent tearing. Place a warmed tortilla on a flat surface, spoon approximately 3 tablespoons of the chicken filling down the center, sprinkle about 1/2 ounce of shredded mozzarella cheese on top, and fold the tortilla in half to form a taco. Arrange the assembled tacos seam-side up on a parchment-lined baking sheet.
- Bake and Serve: Place the baking sheet in the preheated 400°F oven and bake the tacos for 12-15 minutes until the cheese is melted and bubbly and the tortilla edges begin to turn golden brown. Remove from oven and let cool for 1-2 minutes. Serve hot with optional toppings such as salsa, jalapeños, or extra sour cream.
Notes
- Use room temperature sour cream to ensure a smooth sauce without lumps.
- Allow the filling to rest before assembling to enhance flavor melding.
- Warming the tortillas before assembling prevents them from cracking.
- You can substitute shredded chicken with rotisserie chicken for convenience.
- Optional toppings like salsa, jalapeños, or extra sour cream work well to customize the tacos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Tacos
- Method: Baking
- Cuisine: American
Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, chicken chili tacos, mozzarella tacos
