Description
These Best White Chicken Chili Tacos feature a creamy, mildly spiced sauce with shredded chicken, corn, and green onions, all wrapped in warm corn tortillas and topped with melted mozzarella cheese. The filling combines a rich white chili-inspired cream sauce with tender chicken and vegetables, baked to perfection with gooey cheese for a comforting and flavorful taco experience.
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
- 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
- Prepare Ingredients and Preheat: Preheat your oven to 400°F. Prepare all ingredients by measuring out milk, chicken broth, sour cream (at room temperature for smooth blending), and spices. Finely chop green chilis and thinly slice green onions into 1/8-inch pieces. Have cooked and cooled shredded chicken and frozen corn measured and ready. This ensures a smooth sauce preparation without scrambling later.
- Build the Cream Sauce Base: Melt butter in a medium saucepan over medium heat until foamy. Whisk in the flour and cook about 1 minute constantly to create a light roux, thickening the sauce. Gradually whisk in skim milk and chicken broth, then add sour cream, whisking until smooth and lump-free. Using room temperature sour cream will help blend seamlessly.
- Season and Thicken 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. Avoid over-reducing, as the sauce thickens further when cooling. Adjust seasoning to balance flavors.
- Combine Chicken Filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour warm sauce over the mixture and stir until evenly coated and combined. Let the filling rest a minute to meld flavors before assembling tacos.
- Warm Tortillas and Assemble Tacos: While filling rests, warm corn tortillas in a dry skillet over medium-low heat about 30 seconds per side until pliable. Place a warmed tortilla on a surface, add approximately 3 tablespoons of chicken filling down the center, sprinkle with about 1/2 ounce shredded mozzarella cheese, then fold the tortilla in half to form a taco. Arrange each taco seam-side up on a parchment-lined baking sheet.
- Bake and Serve: Place the baking sheet in the preheated 400°F oven and bake for 12-15 minutes until cheese is melted and bubbly and tortillas turn golden brown at edges. Remove from oven and cool 1-2 minutes. Serve hot, optionally topped with salsa, jalapeños, or additional sour cream.
Notes
- Use room temperature sour cream to avoid lumps in the sauce.
- Freshly ground cumin offers better flavor than pre-ground.
- Warming tortillas before assembling prevents cracking.
- Letting the filling rest improves flavor melding.
- You can customize toppings such as salsa, jalapeños, or extra sour cream according to preference.
- Use a light roux for a creamy but not overly thick sauce.
- King Arthur flour and Kerrygold butter were used here for richness and flavor but substitutes will work.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: White Chicken Chili Tacos, creamy chicken tacos, baked chicken tacos, easy chicken chili recipe, Mexican-inspired tacos, comfort food tacos
