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White Chicken Chili Tacos Recipe

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5 from 149 reviews

These Best White Chicken Chili Tacos feature a creamy, mildly spiced white chili sauce combined with shredded chicken, corn, and green onions, all wrapped in warm corn tortillas and finished with melted mozzarella cheese. Perfectly baked until golden and bubbly, these tacos offer a delicious and comforting twist on classic chicken chili.

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 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

  1. Preheat and Prep: Preheat your oven to 400°F. Measure out the milk, chicken broth, sour cream (ensure room temperature), and all dry spices. Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have cooked and cooled shredded chicken and frozen corn ready. This prep ensures a smooth cooking process.
  2. Make the Roux and Sauce: Melt butter in a medium saucepan over medium heat until foamy. Whisk in flour and cook for about 1 minute to create a light roux. Gradually whisk in the combined milk and chicken broth, then add sour cream, stirring until smooth to avoid lumps.
  3. Season and Simmer: Add cumin, green chilis, chili powder, salt, and black pepper to the saucepan. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. Adjust seasonings to taste.
  4. Combine Filling: In a medium bowl, mix 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 for flavors to meld.
  5. Warm Tortillas and Assemble: Warm corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place each tortilla on a work surface, add roughly 3 tablespoons of filling, sprinkle with 1/2 ounce shredded mozzarella, and fold in half to form tacos. Arrange seam-side up on a parchment-lined baking sheet.
  6. Bake: Bake assembled tacos in the preheated 400°F oven for 12-15 minutes until cheese melts and tortillas turn golden brown on edges.
  7. Serve: Remove tacos from oven and let cool for 1-2 minutes before serving. Serve immediately with optional toppings like salsa, jalapeños, or extra sour cream.

Notes

  • Room temperature sour cream helps achieve a smooth, lump-free sauce.
  • Use freshly ground cumin for enhanced flavor.
  • Warming tortillas before filling prevents tearing during assembly.
  • The sauce thickens further as it cools, so avoid over-simmering.
  • Customize toppings to suit your taste – fresh jalapeños or salsa pair nicely.

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