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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
