Introduction

These Best White Chicken Chili Tacos are a comforting twist on classic tacos, featuring a creamy, flavorful sauce and tender shredded chicken. Perfectly spiced and baked until bubbly, they make a satisfying meal that’s easy to prepare and sure to please the whole family.

Six yellow corn tacos are neatly lined up in a black tray on a white marbled surface. Each taco has a soft taco shell filled with a layer of shredded chicken mixed with corn, topped with melted white cheese that covers the filling evenly, and sprinkled with chopped green cilantro. The taco shells show light browning and slight crispiness along the edges, giving a warm, inviting texture. The tray is placed on a cloth with a white and golden-yellow checkered pattern, next to a glass bottle filled with golden olive oil. photo taken with an iphone --ar 4:5 --v 7

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)
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 out the milk, chicken broth, sour cream, and spices. Finely chop the green chilis and slice green onions. Have cooked shredded chicken and frozen corn ready.
Step 2: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly to form a light roux.
Step 3: Gradually whisk in milk and chicken broth. Add sour cream and whisk until smooth to avoid lumps.
Step 4: Stir in cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer 3-5 minutes until sauce thickens slightly.
Step 5: In a medium bowl, combine shredded chicken, frozen corn, and sliced green onions. Pour warm sauce over and stir to coat evenly. Let the filling rest for a minute.
Step 6: Warm corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side until pliable.
Step 7: Place a warmed tortilla on a surface, spoon about 3 tablespoons of filling down the center, and sprinkle with 1/2 ounce mozzarella cheese. Fold in half to form a taco and place seam-side up on a parchment-lined baking sheet.
Step 8: Bake assembled tacos in the preheated oven for 12-15 minutes until cheese is melted and tortillas turn golden at the edges.
Step 9: Remove from oven and let cool 1-2 minutes before serving. Enjoy immediately with your favorite toppings.

Tips & Variations

Using room temperature sour cream ensures a smooth sauce without lumps.
Freshly ground cumin adds more depth of flavor than pre-ground.
For extra heat, add sliced jalapeños to the filling or serve as a topping.
Substitute shredded Monterey Jack cheese if mozzarella is unavailable.
Letting the filling rest briefly allows the flavors to meld for better taste.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 8-10 minutes to keep the tortillas crispy and cheese melted. Avoid microwaving to prevent sogginess.

How to Serve

The image shows two golden-brown, crispy grilled corn tortillas folded in half and stacked on a wooden board. Each tortilla is filled with a creamy white melted cheese layer that oozes slightly out of the edges, mixed with shredded light tan chicken pieces and bright yellow corn kernels. Small bits of fresh green herbs are sprinkled inside and on top of the tortillas, adding a pop of color. The wooden board sits on a dark wooden table with a white marbled texture in the background, creating a warm and rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a convenient and flavorful option. Just shred it and make sure it’s cooled before mixing with the sauce.

Can I make the sauce ahead of time?

You can prepare the sauce a few hours ahead and keep it covered in the refrigerator. Reheat gently on the stove while stirring before combining with the filling.