Dinner

Best White Chicken Chili Tacos Recipe

Byrami Hayes February 14, 2026February 14, 2026

Introduction

These white chicken chili tacos combine a creamy, flavorful sauce with tender chicken and sweet corn for a delicious twist on traditional tacos. Easy to prepare and perfect for a cozy dinner, they’re baked to melt the cheese and crisp the tortillas just right.

Two folded golden yellow quesadillas stacked on a round wooden board, each with a crispy texture showing light browning on the outside. Inside, there are three visible layers: the first layer is melted creamy white cheese oozing out, the second layer is shredded light brown chicken mixed with bright yellow corn kernels, and the third is small bits of green herbs sprinkled throughout for freshness. The photo is close-up, capturing the gooey, tender filling and the crispy tortilla exterior. 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 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)
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)
14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 400°F. Prepare your ingredients by measuring the milk, chicken broth, sour cream (room temperature), and spices. Finely chop the green chilis and thinly slice the green onions. Have the cooked shredded chicken and frozen corn ready to go.
Step 2: Melt the butter in a medium saucepan over medium heat. Once foamy, whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux.
Step 3: Gradually whisk in the milk and chicken broth. Add the sour cream and whisk until completely 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 for 3–5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. Adjust seasoning to taste.
Step 5: In a medium bowl, combine shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over and stir until well coated. Let rest for a minute to meld flavors.
Step 6: Warm the 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 work surface, add about 3 tablespoons of filling down the center, sprinkle with 1/2 ounce mozzarella cheese, and fold in half to form a taco. Arrange tacos seam-side up on a parchment-lined baking sheet.
Step 8: Bake the tacos in the preheated oven for 12–15 minutes until cheese is melted and tortillas begin to brown. Let cool for 1–2 minutes before serving.

Tips & Variations

Use freshly shredded chicken from a rotisserie for convenience and flavor.
Try pepper jack cheese instead of mozzarella for a spicy kick.
For a creamier sauce, substitute half the milk with half-and-half.
Add a squeeze of lime and fresh cilantro for extra brightness before serving.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to maintain crispness, or microwave briefly but note the tortillas may soften.

How to Serve

Four folded yellow corn tortillas with char marks form the base layer, standing edge to edge on a white plate. Inside each tortilla, there is a layer of shredded chicken mixed with yellow corn kernels, topped with melted white cheese and small bits of green herbs, creating a soft, creamy texture. The plate rests on a white marbled surface, and the overall colors are warm yellows, whites, and a touch of green from the herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling up to a day in advance and refrigerate it. Warm gently before assembling the tacos to maintain the sauce’s creaminess.

What can I use instead of corn tortillas?

Flour tortillas work well if you prefer, but corn tortillas provide the best texture and flavor for this dish. Be sure to warm them properly to prevent tearing.