Best White Chicken Chili Tacos Recipe
These Best White Chicken Chili Tacos feature a creamy, flavorful white chili-inspired sauce combined with tender shredded chicken, sweet corn, and green onions, all wrapped in warm corn tortillas and baked to melty perfection. A unique twist on classic tacos, they offer a comforting and delicious meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 14 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
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 (preferably 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 (such as Kerrygold for richness)
For the Filling:
- 1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
- 8 oz shredded cooked chicken (cooled)
- 3/4 cup frozen corn (e.g., Birds Eye)
For Assembly:
- 14 small corn tortillas (warmed before serving)
- 3.5 oz shredded mozzarella cheese
Instructions
- Prepare Mise en Place: Preheat oven to 400°F. Measure out milk, chicken broth, sour cream at room temperature, and dry spices. Finely chop green chilis and thinly slice green onions. Have shredded cooked chicken and frozen corn ready. This preparation ensures a smooth cooking process.
- Make the Sauce: Melt butter in a medium saucepan over medium heat. Once foamy, whisk in flour and cook for about 1 minute to create a roux. Gradually whisk in milk and chicken broth, then add sour cream, whisking to smoothness without lumps.
- Season and Simmer Sauce: Add cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally until thickened enough to coat the back of a spoon. Adjust seasoning to taste.
- Combine Filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour warm sauce over and stir to coat evenly. Let the filling rest for a minute for flavors to meld.
- Warm Tortillas: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable and warm to avoid tearing during assembly.
- Assemble Tacos: Place a warmed tortilla on a surface, add about 3 tablespoons of filling down the center, sprinkle with 1/2 ounce shredded mozzarella, then fold in half to form a taco. Arrange seam-side up on a parchment-lined baking sheet.
- Bake Tacos: Bake assembled tacos in the 400°F oven for 12-15 minutes until cheese melts and tortillas begin to brown at the edges.
- Serve: Remove from oven, let cool 1-2 minutes, then serve immediately with optional toppings like salsa, jalapeños, or extra sour cream.
Notes
- Using room temperature sour cream ensures a smooth, lump-free sauce.
- Freshly ground cumin adds more vibrant flavor than pre-ground.
- Warming tortillas before assembly prevents tearing during folding.
- Letting the filling rest allows flavors to meld for a more cohesive taste.
- Optional toppings such as salsa or jalapeños add extra zest and heat.
- King Arthur all-purpose flour is recommended for a consistent roux texture.
- Skim milk keeps the sauce lighter without sacrificing creaminess.
Keywords: white chicken chili tacos, creamy chicken tacos, baked tacos, shredded chicken tacos, corn tortillas, easy chicken dinner
