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Best White Chicken Chili Tacos Recipe

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★★★★★

4.6 from 56 reviews

These Best White Chicken Chili Tacos feature a creamy and flavorful white chili sauce combined with shredded chicken, corn, and green onions, all wrapped in warm corn tortillas and baked to perfection with melted mozzarella cheese. This recipe delivers a comforting twist on traditional tacos, ideal for a satisfying meal with a balance of creamy, spicy, and savory flavors.

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 (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)

For Assembly:

  • 14 small corn tortillas (warmed before serving)
  • 3.5 oz shredded mozzarella cheese

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 400°F. Measure and prepare all your ingredients including milk, chicken broth, sour cream (at room temperature), dry spices, finely chopped green chilis, sliced green onions, cooked shredded chicken, and frozen corn. Having everything ready makes the cooking process smooth and efficient.
  2. Make the White Chili Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour to form a roux and cook for about 1 minute, stirring constantly. Gradually whisk in milk and chicken broth, then add sour cream and whisk until smooth and lump-free. Stir in cumin, green chilis, chili powder, salt, and pepper.
  3. Simmer Sauce: Reduce heat to medium-low and gently simmer the sauce for 3-5 minutes, stirring occasionally, until thick enough to coat the back of a spoon. The sauce will thicken slightly more as it cools. Taste and adjust seasoning as needed to balance the flavors.
  4. Combine Filling: In a medium bowl, mix shredded chicken, frozen corn, and green onions. Pour the warm sauce over this mixture and stir until evenly coated. Let the filling rest briefly to meld the flavors.
  5. Warm Tortillas and Assemble Tacos: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a warmed tortilla on a flat surface, spoon about 3 tablespoons of filling down the center, and sprinkle with about 1/2 ounce shredded mozzarella cheese. Fold in half to form tacos and place seam-side up on a parchment-lined baking sheet.
  6. Bake Tacos: Bake the assembled tacos in the preheated 400°F oven for 12-15 minutes until the cheese is melted, bubbly, and the tortillas develop golden edges. Remove and let cool for 1-2 minutes before serving.
  7. Serve: Serve the tacos hot with optional toppings like salsa, jalapeños, or extra sour cream for added flavor and texture.

Notes

  • Use room temperature sour cream to ensure a smooth, lump-free sauce.
  • Freshly ground cumin enhances the flavor more than pre-ground.
  • Warming tortillas before filling prevents cracking during folding.
  • Letting the filling rest allows the flavors to meld better.
  • If desired, add toppings like salsa, jalapeños, or extra sour cream for more flavor variety.

Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, easy chicken taco recipe, Mexican-inspired chicken tacos

Find it online: https://thedishspot.com/best-white-chicken-chili-tacos-recipe/