Name: Best White Chicken Chili Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 (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); 1/4 cup green onions (thinly sliced, about 1/8-inch pieces); 8 oz shredded cooked chicken (cooled); 3/4 cup frozen corn (Birds Eye preferred); 14 small corn tortillas (warmed before serving); 3.5 oz shredded mozzarella cheese

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
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

Step 1: Preheat your oven to 400°F. While it heats, prepare your mise en place by measuring the milk, chicken broth, and sour cream (ensure the sour cream is at room temperature to blend smoothly), along with all dry spices. Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have the cooked and cooled shredded chicken and frozen corn ready.

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 create a light roux. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth to avoid lumps.

Step 3: Add the ground 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 lightly coat the back of a spoon. Taste and adjust seasonings as needed.

Step 4: 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 the flavors.

Step 5: Warm the corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a warmed tortilla on your work surface, add about 3 tablespoons of the filling, sprinkle with 1/2 ounce of shredded mozzarella cheese, then fold in half to form a taco. Arrange the tacos seam-side up on a parchment-lined baking sheet.

Step 6: Bake the assembled tacos in the preheated oven for 12-15 minutes, until the cheese is melted and bubbly and the tortillas start to turn golden brown around the edges. Remove from oven and let cool for 1-2 minutes before serving. Enjoy with your favorite toppings like salsa, jalapeños, or extra sour cream.

Tips & Variations

Use freshly ground cumin for a more vibrant flavor in the sauce.

If you prefer a spicier kick, add diced jalapeños to the filling or top with hot sauce.

Substitute mozzarella with Monterey Jack or a Mexican cheese blend for a different taste.

For extra creaminess, stir in a bit of cream cheese into the sauce before combining with the chicken.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it finely before mixing with the sauce and other ingredients.

Can I make the sauce ahead of time?

You can prepare the sauce in advance and refrigerate it, but warm it gently before combining with the filling to ensure it coats evenly and tastes fresh.