Introduction

These Best White Chicken Chili Tacos combine a creamy, flavorful sauce with tender shredded chicken and sweet corn for a delightful twist on traditional tacos. Warmed tortillas and melted mozzarella complete this comforting and satisfying meal that’s perfect for any night of the week.

A black tray holds six soft yellow tacos, each folded in half and arranged in two neat rows. Inside each taco, the bottom layer is shredded light brown chicken mixed with bright yellow corn kernels. Above this is a thick layer of melted white cheese that looks gooey and slightly browned. The tacos are sprinkled with small, fresh green cilantro leaves on top. The tray sits on a white marbled surface with a folded white and yellow checkered cloth nearby and a bottle of olive oil in the upper right corner. 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 (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)
1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
8 oz shredded chicken (cooked and cooled)
3/4 cup frozen corn (such as 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 mise en place by measuring the milk, chicken broth, sour cream (at room temperature), and all dry spices. Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have the cooked, cooled shredded chicken and frozen corn ready. This prep ensures a smooth cooking process.
Step 2: Melt the butter in a medium saucepan over medium heat. Once melted and foamy, whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux that will thicken your sauce.
Step 3: Gradually whisk in the milk and chicken broth together, then add the sour cream, whisking until completely smooth to avoid lumps. Room temperature sour cream blends best.
Step 4: Add cumin, chopped 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 the sauce thickens enough to coat the back of a spoon. Taste and adjust seasonings as needed.
Step 5: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir until evenly coated. Let the filling 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 and warm.
Step 7: Place a warmed tortilla on your work surface, add about 3 tablespoons of the chicken filling down the center, and sprinkle with about 1/2 ounce of shredded mozzarella cheese. Fold the tortilla in half to form a taco and arrange seam-side up on a parchment-lined baking sheet.
Step 8: Bake the tacos in the preheated oven for 12–15 minutes, until the cheese is melted and bubbly and tortillas are golden brown around the edges. Remove and let cool for 1–2 minutes before serving.

Tips & Variations

Use freshly ground cumin for a brighter, more complex flavor in the sauce.
Substitute half-and-half for skim milk to make the sauce richer and creamier.
Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
Try topping the tacos with fresh cilantro, lime wedges, or avocado slices for added freshness.
For a gluten-free option, ensure your tortillas and flour substitute are certified gluten-free.

Storage

Store any leftover filling and assembled (but unbaked) tacos separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling gently in a saucepan and bake the assembled tacos in a 350°F oven for about 10 minutes until heated through and the cheese melts. Avoid freezing assembled tacos as the tortillas can become soggy.

How to Serve

Four tacos are lined up on a long white plate, each folded yellow corn tortilla toasted with brown grill marks. Inside each tortilla, there is a layer of shredded light brown chicken mixed with melted white cheese that’s soft and creamy. Yellow corn kernels and small green cilantro leaves are sprinkled throughout the filling. The plate is placed on a white marbled texture with a yellow and white checkered cloth underneath. 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?

Absolutely. Rotisserie chicken works perfectly and adds great flavor with minimal prep time.

What can I substitute for sour cream if I don’t have any?

You can use plain Greek yogurt as a substitute for sour cream to maintain creaminess, but add it off the heat to avoid curdling.