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Best White Chicken Chili Tacos Recipe

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★★★★★

4.6 from 113 reviews

These Best White Chicken Chili Tacos combine a creamy, spiced white chili sauce with tender shredded chicken, fresh green onions, and sweet corn, all nestled in warm corn tortillas and topped with melted mozzarella cheese. Baked to perfection, these tacos offer a comforting and flavorful twist on traditional chili with the ease of a simple home-cooked meal perfect for weeknights or casual gatherings.

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)
  • salt to taste
  • 1.5 tbsp all-purpose flour
  • 1/4 tsp chili powder
  • black pepper to taste
  • 1/2 cup skim milk
  • 1/2 cup chicken broth
  • 1 tbsp unsalted butter

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

For assembly:

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

Instructions

  1. Preheat and Prep: Preheat oven to 400°F. Measure milk, chicken broth, sour cream (at room temperature), and dry spices. Finely chop green chilis and slice green onions into 1/8-inch pieces. Have cooked, cooled shredded chicken and frozen corn ready to streamline the sauce preparation.
  2. Make the Roux and Sauce: Melt butter in a medium saucepan over medium heat. Once melted and foamy, whisk in flour and cook for 1 minute, stirring constantly to form a light roux. Gradually whisk in milk and chicken broth, then add the sour cream, whisking until smooth and lump-free.
  3. Season and Thicken Sauce: Add cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer, stirring occasionally for 3-5 minutes until the sauce thickens to lightly coat the back of a spoon. Adjust seasoning to taste.
  4. Combine Filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over this mixture and stir until fully combined. Let the filling rest briefly to meld the flavors.
  5. Warm Tortillas: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable and warm to prevent tearing during assembly.
  6. Assemble Tacos: Place a warmed tortilla on a surface, spoon about 3 tablespoons of the chicken filling down the center, sprinkle with 1/2 ounce shredded mozzarella cheese, then fold the tortilla in half to create a taco shape. Lay tacos seam-side up on a parchment-lined baking sheet.
  7. Bake Tacos: Bake assembled tacos in the preheated 400°F oven for 12-15 minutes until cheese is melted, bubbly, and tortillas are golden around the edges. Remove and let cool 1-2 minutes before serving. Enjoy hot with optional toppings like salsa or jalapeños.

Notes

  • Use room temperature sour cream to ensure a smooth, lump-free sauce.
  • Freshly ground cumin adds more flavor but bottled is acceptable.
  • Warming tortillas before filling makes them pliable and prevents tearing during assembly.
  • Letting the filling rest after mixing allows flavors to meld nicely.
  • Optional toppings such as salsa, jalapeños, or extra sour cream complement the tacos well.
  • Use parchment paper on the baking sheet to prevent sticking and ease cleanup.

Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, easy chicken recipes, weeknight tacos

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