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; 1/4 tsp chili powder; black pepper to taste; 1/2 cup skim milk; 1/2 cup chicken broth; 1 tbsp unsalted butter; 1/4 cup green onions (thinly sliced, about 1/8-inch pieces); 8 oz shredded chicken (cooked and cooled); 3/4 cup frozen corn; 14 small corn tortillas (warmed before serving); 3.5 oz shredded mozzarella cheese

Introduction

These Best White Chicken Chili Tacos combine a creamy, flavorful sauce with tender shredded chicken and sweet corn, all wrapped in warm corn tortillas. Perfect for a cozy weeknight dinner or casual gathering, they’re easy to assemble and bake to melty perfection. Let’s dive into making this delicious twist on taco night.

The image shows two stacked corn tortillas that are golden brown and lightly crispy on the outside. Each tortilla holds a thick layer of melted white cheese mixed with shredded chicken, bright yellow corn kernels, and green herbs. The melted cheese looks creamy and gooey, oozing slightly from the sides. The tortillas are placed on a round wooden serving board against a white marbled surface with some green herb garnishes sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F. Prepare your mise en place by measuring the milk, chicken broth, sour cream (room temperature), and spices. Finely chop the green chilis and thinly slice the green onions. Have the cooked shredded chicken and frozen corn ready. This will speed up the cooking process.

Step 2: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth and lump-free.

Step 3: Stir in the ground cumin, chopped green chilis, chili powder, salt, and black pepper. 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 needed.

Step 4: In a medium bowl, combine the shredded chicken, frozen corn, and green onions. Pour the warm sauce over the mixture and stir until everything is 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. Spoon about 3 tablespoons of the chicken filling down the center of each tortilla, sprinkle with approximately 1/2 ounce of shredded mozzarella, then fold in half to form tacos. Arrange seam-side up on a parchment-lined baking sheet.

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

Tips & Variations

Use room temperature sour cream to ensure the sauce blends smoothly without curdling.

For extra spice, add diced jalapeños or a pinch of cayenne pepper to the sauce.

Substitute shredded Monterey Jack or pepper jack cheese for a different flavor profile.

Make it vegetarian by swapping chicken for cooked white beans and vegetable broth.

To save time, prepare the sauce and filling in advance and assemble just before baking.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly as a cooked, shredded option and saves prep time.

How can I make these tacos ahead of time?

Prepare the sauce and filling a day in advance, refrigerate separately, then assemble and bake the tacos just before serving for the freshest results.