Description
These Best White Chicken Chili Tacos feature a creamy, flavorful white chili sauce combined with tender shredded chicken, sweet corn, and green onions. The mixture is filled into warm corn tortillas, topped with melted mozzarella cheese, then baked to golden perfection for an irresistible taco experience perfect for a cozy meal or casual entertaining.
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 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 (Birds Eye recommended)
For assembly:
- 14 small corn tortillas (warmed before serving)
- 3.5 oz shredded mozzarella cheese
Instructions
- Preparation: Preheat your oven to 400°F. Measure out milk, chicken broth, and sour cream (room temperature). Finely chop the green chilis, thinly slice the green onions into 1/8-inch pieces, have cooked and cooled shredded chicken ready, and measure frozen corn. This mise en place ensures smooth, quick sauce preparation.
- Make the Roux and Sauce: Melt butter in a medium saucepan over medium heat until foamy. Whisk in flour and cook for about 1 minute to form a light roux. Gradually whisk in milk and chicken broth. Add room-temperature sour cream and whisk until smooth to avoid lumps.
- Season and Simmer: Add 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 sauce thickens enough to coat the back of a spoon. Adjust seasoning as needed.
- Combine Filling: In a medium bowl, mix shredded chicken, frozen corn, and green onions. Pour the warm sauce over and stir until everything is evenly coated. Let the filling rest briefly to meld flavors.
- Warm Tortillas and Assemble: Warm corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a tortilla on a work surface, spoon approx. 3 tablespoons of filling down the center, sprinkle about 1/2 ounce of shredded mozzarella cheese, and fold in half to form tacos. Arrange seam-side up on a parchment-lined baking sheet.
- Bake and Serve: Bake tacos in preheated 400°F oven for 12-15 minutes until cheese melts and tortillas turn golden at edges. Remove and let cool 1-2 minutes before serving. Serve immediately with optional toppings like salsa, jalapeños, or additional sour cream.
Notes
- Using room temperature sour cream helps achieve a smooth, lump-free sauce.
- Freshly ground cumin enhances the flavor compared to pre-ground spices.
- Warming tortillas before assembly makes folding easier and prevents tearing.
- Resting the filling briefly allows flavors to meld together for a tastier bite.
- Adjust seasoning of sauce to your taste before mixing with chicken for best results.
- This recipe works well with leftover cooked chicken or rotisserie chicken for convenience.
Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, easy chicken taco recipe, white chili sauce tacos