Description
These Best White Chicken Chili Tacos offer a creamy, flavorful chicken filling inspired by white chicken chili, wrapped in warm corn tortillas and topped with melted mozzarella cheese. Combining a smooth, spiced cream sauce with shredded chicken, corn, and green onions creates a comforting taco perfect for a cozy meal with a mild chili kick balanced by fresh and cheesy elements.
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 (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)
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 (Birds Eye preferred)
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. While the oven heats, measure out the milk, chicken broth, sour cream at room temperature, and spices. Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have the cooked, cooled shredded chicken and frozen corn ready. This prep ensures smooth and fast sauce preparation.
- Build the Cream Sauce Base: Melt butter in a medium saucepan over medium heat. Once foamy, whisk in flour and cook about 1 minute to create a light roux. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth and lump-free to form a creamy sauce base.
- Season and Thicken the Sauce: 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 enough to lightly coat the back of a spoon. Adjust seasoning to balance flavors, remembering the sauce will thicken slightly more as it cools.
- Combine Chicken Filling: In a bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir until evenly coated. Let the filling rest briefly to meld flavors before assembling tacos.
- Warm Tortillas and Assemble Tacos: Warm corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a tortilla on a work surface, spoon around 3 tablespoons of the chicken filling in the center, sprinkle about 1/2 ounce shredded mozzarella on top, then fold in half to form a taco. Arrange tacos seam-side up on a parchment-lined baking sheet.
- Bake and Serve: Bake assembled tacos in the preheated 400°F oven for 12-15 minutes until cheese melts and tortillas turn golden brown around edges. Remove and let cool 1-2 minutes. Serve hot with optional toppings such as salsa, jalapeños, or extra sour cream.
Notes
- Use room temperature sour cream to avoid lumps in the sauce.
- Do not over-reduce the sauce to prevent it from becoming too thick.
- Warming tortillas makes them easier to fold without tearing.
- The filling can be rested for a minute to enhance flavor melding.
- Optional toppings like salsa or extra sour cream pair well with these tacos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Tacos
- Method: Baking
- Cuisine: American
Keywords: white chicken chili tacos, chicken tacos, creamy chicken taco filling, easy chicken tacos, baked tacos, Mexican-inspired chicken recipe
