Name: Best White Chicken Chili Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 tbsp unsalted butter (Kerrygold recommended); 1.5 tbsp all-purpose flour (King Arthur recommended); 1/2 cup skim milk; 1/2 cup chicken broth; 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); 1/4 tsp chili powder; salt to taste; black pepper to taste; 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 recommended); 14 small corn tortillas (warmed before serving); 3.5 oz shredded mozzarella cheese

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Introduction

These Best White Chicken Chili Tacos offer a creamy, flavorful twist on classic tacos. Filled with tender shredded chicken in a rich white chili sauce and melted mozzarella, they’re perfect for a comforting weeknight meal. Easy to prepare and bake, these tacos bring warmth and spice to your table.

Six yellow corn taco shells are neatly arranged in a black baking tray. Each taco is filled with a mix of shredded chicken and corn, topped with melted white cheese and sprinkled with chopped green herbs. The shells have a slightly toasted texture, showing some light brown spots. The tray is set on a rough wooden surface with a folded yellow and white checkered cloth nearby and a glass bottle of olive oil to the side. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 400°F. Prepare your ingredients by measuring the milk, chicken broth, sour cream (make sure it’s at room temperature), and dry spices. Finely chop the green chilis and thinly slice the green onions. Have the cooked shredded chicken and frozen corn ready. This prep will help the sauce come together smoothly.
Step 2: Melt the butter in a medium saucepan 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: Add cumin, chopped green chilis, chili powder, salt, and black pepper to the sauce. 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. Adjust seasonings to taste.
Step 4: In a medium bowl, mix together shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over this mixture and stir to combine. Let the filling rest for a minute to allow the flavors to meld.
Step 5: Warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. Spoon about 3 tablespoons of the chicken filling onto each tortilla, sprinkle with approximately 1/2 ounce of shredded mozzarella, and fold in half to form tacos. Place assembled tacos 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 tortilla edges turn golden brown. Remove from oven and let cool for 1–2 minutes before serving. Enjoy with your favorite toppings like salsa or extra sour cream.

Tips & Variations

For extra heat, add diced jalapeños to the filling or serve with spicy salsa.
Use Monterey Jack or pepper jack cheese as alternatives to mozzarella for a different flavor.
Make it gluten-free by substituting all-purpose flour with a gluten-free blend.
If you prefer, use rotisserie chicken to save time on shredding and cooking.

Storage

Store any leftover taco filling in an airtight container in the refrigerator for up to 3 days. Assemble and bake fresh tacos when ready to serve for the best texture. Reheat filling gently on the stove and warm tortillas separately before assembling.

How to Serve

Four corn taco shells stand upright on a wooden tray, each filled with shredded light brown chicken mixed with bright yellow corn kernels. The chicken and corn mixture is topped with melted white cheese that appears creamy and soft, garnished with small pieces of green cilantro. The taco shells are toasted with slight brown spots, giving a crispy texture look. The tray sits on a white marbled surface with a yellow and white checkered cloth partially underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, cheeses like Monterey Jack, pepper jack, or cheddar can be used instead of mozzarella to vary the flavor and meltiness of the tacos.

How do I reheat the assembled tacos without drying them out?

Reheat assembled tacos in a 350°F oven for about 8–10 minutes on a baking sheet. Cover loosely with foil if needed to prevent excessive browning or drying.