Description
These Best White Chicken Chili Tacos combine a creamy, mildly spiced white chili sauce with tender shredded chicken, sweet corn, and green onions, all wrapped in warm corn tortillas and topped with melted mozzarella cheese. Baked until bubbly and golden, these tacos offer a delicious twist on traditional chili, perfect for a satisfying and flavorful meal.
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 (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)
For the Filling:
- 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)
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 and prepare all ingredients: milk, chicken broth, sour cream at room temperature, and dry spices. Finely chop green chilis and thinly slice green onions into 1/8-inch pieces. Have cooked, cooled shredded chicken and frozen corn ready. This preparation ensures a smooth and quick cooking process.
- Build the Cream Sauce Base: Melt 1 tbsp unsalted butter in a medium saucepan over medium heat until foamy. Whisk in 1.5 tbsp all-purpose flour and cook for about 1 minute, stirring constantly to form a light roux. Gradually whisk in 1/2 cup skim milk and 1/2 cup chicken broth. Stir in 1/4 cup room-temperature sour cream until the sauce is completely smooth and free of lumps.
- Season and Thicken the Sauce: Add 1/4 tsp ground cumin, 1 tbsp finely chopped green chilis, 1/4 tsp chili powder, salt, and black pepper to taste. 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 slightly when cooling. Taste and adjust seasonings as needed.
- Combine Chicken Filling: In a medium bowl, mix 8 oz cooked shredded chicken, 3/4 cup frozen corn, and 1/4 cup sliced 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 before assembling the tacos.
- Warm Tortillas and Assemble Tacos: Heat corn tortillas individually in a dry skillet over medium-low heat for about 30 seconds per side until pliable and warm. Place a warmed tortilla on a work surface, add about 3 tablespoons of the chicken filling down the center, sprinkle approximately 1/2 ounce of shredded mozzarella cheese on top, then fold the tortilla in half to form a taco. Arrange assembled tacos seam-side up on a parchment-lined baking sheet.
- Bake and Serve: Bake the assembled tacos in the preheated 400°F oven for 12-15 minutes, until the cheese melts completely and the tortillas are golden brown around the edges. Remove from the oven and let them cool for 1-2 minutes. Serve hot with optional toppings like salsa, jalapeños, or extra sour cream for added flavor.
Notes
- Using room temperature sour cream prevents curdling and creates a smoother sauce.
- King Arthur flour is preferred for making the roux due to its consistency.
- Warming tortillas before assembling prevents cracking and makes folding easier.
- You can customize the heat level by adjusting chili powder and green chilis.
- Letting the filling rest allows the flavors to blend for better taste.
- This recipe yields about 7 servings based on 2 tacos per person.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: white chicken chili tacos, creamy chicken tacos, baked tacos, easy chicken chili recipe, Mexican-inspired tacos
