Best White Chicken Chili Tacos Recipe

Introduction

These Best White Chicken Chili Tacos combine creamy, flavorful sauce with tender shredded chicken and melty mozzarella cheese. Perfectly seasoned and baked until bubbly, they make a delicious twist on traditional tacos that’s sure to impress your family and friends.

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)
  • 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. Step 1: Preheat your oven to 400°F. Prepare your mise en place by measuring the milk, chicken broth, sour cream (room temperature), and dry spices. Finely chop the green chilis and thinly slice the green onions. Have the cooked and cooled shredded chicken and frozen corn ready.
2. Step 2: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to make a light roux. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth to avoid lumps.
3. Step 3: 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. Adjust seasonings to taste.
4. Step 4: In a medium bowl, combine 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.
5. Step 5: While the filling rests, warm corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Spoon about 3 tablespoons of filling onto each tortilla, sprinkle with 1/2 ounce mozzarella, and fold into a taco shape. Arrange tacos seam-side up on a parchment-lined baking sheet.
6. Step 6: Bake the tacos in the preheated oven for 12-15 minutes, until cheese is melted and bubbly and tortillas begin to brown at the edges. Let cool 1-2 minutes before serving. Serve with desired toppings like salsa, jalapeños, or extra sour cream.

Tips & Variations

• Use room temperature sour cream to ensure a smooth sauce without lumps.
• Substitute shredded mozzarella with Monterey Jack or pepper jack for a different flavor.
• Add diced jalapeños to the filling for extra heat.
• For a gluten-free option, use gluten-free flour instead of all-purpose flour.
• Try topping with fresh cilantro and a squeeze of lime for brightness.

Storage

Store leftover chicken chili filling and tacos separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling gently on the stove or microwave before assembling or reheating tacos. Reheat assembled tacos in a 350°F oven for 8-10 minutes to keep the tortillas crisp and cheese melted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and adds great flavor while saving prep time.

Can I make this recipe ahead of time?

You can prepare the filling and sauce up to a day in advance and refrigerate. Assemble and bake the tacos just before serving for best results.

Best White Chicken Chili Tacos Recipe

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★★★★★

4.4 from 516 reviews

• Author: Lily
• Total Time: 45 minutes
• Yield: 7 servings 1x

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Description

These Best White Chicken Chili Tacos combine a creamy, mildly spiced white chicken chili sauce with shredded chicken, corn, and green onions, 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, perfect for a satisfying meal any day of the week.

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Ingredients

Scale 1x2x3x

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 (Kerrygold recommended for richness)

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 (e.g., Birds Eye)

For Assembly:

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

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Instructions

1. Prepare Ingredients and Preheat: Preheat your oven to 400°F. Measure out all liquid and dry ingredients including milk, chicken broth, sour cream, and spices. Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have cooked and cooled shredded chicken and frozen corn ready to use. This ensures a smooth cooking process.
2. Build the Cream Sauce Base: Melt unsalted butter in a medium saucepan over medium heat. Once melted and foamy, whisk in all-purpose flour and cook for about 1 minute, stirring constantly to form a light roux that will thicken the sauce. Gradually whisk in the skim milk and chicken broth together, then add the room temperature sour cream and whisk thoroughly until smooth and lump-free.
3. Season and Thicken the Sauce: Add ground cumin, finely 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 seasoning as desired, keeping in mind the sauce will thicken slightly as it cools.
4. Combine Chicken Filling: In a medium bowl, mix the cooked shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the chicken mixture and stir thoroughly to coat everything evenly. Allow the filling to rest for a minute to meld the flavors before assembly.
5. Warm Tortillas and Assemble Tacos: 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 a clean surface, spoon about 3 tablespoons of the chicken filling in the center, sprinkle with approximately 1/2 ounce of shredded mozzarella cheese, then fold the tortilla in half to create a taco. Arrange the tacos seam-side up on a parchment-lined baking sheet.
6. Bake and Serve: Bake the assembled tacos in the preheated oven for 12-15 minutes until the cheese is melted, bubbly, and tortillas are lightly golden around the edges. Remove and let cool for 1-2 minutes before serving. Serve hot with optional toppings like salsa, jalapeños, or additional sour cream for enhanced flavor.

Notes

• Ensure sour cream is at room temperature for smooth blending and to prevent curdling in the sauce.
• Use freshly ground cumin for more vibrant flavor.
• Warming tortillas before assembling prevents tearing and facilitates folding.
• Feel free to add toppings such as salsa, jalapeños, or extra sour cream to customize the tacos.
• Monitor the baking time closely to avoid over-browning the tortillas.
• Leftover filling can be refrigerated up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, chili chicken recipe, Mexican-inspired tacos