Best White Chicken Chili Tacos Recipe
These Best White Chicken Chili Tacos combine tender shredded chicken with a creamy, flavorful white chili-inspired sauce, nestled inside warm corn tortillas and topped with melted mozzarella cheese. Perfectly balanced with green chilis, spices, and fresh corn, these tacos offer a comforting and delicious twist on traditional chili that’s easy to prepare and bake to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 14 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
For the Cream Sauce Base
- 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)
Spices and Flavorings
- 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)
Filling
- 8 oz shredded cooked chicken (cooled)
- 3/4 cup frozen corn (Birds Eye recommended)
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 ingredients including milk, chicken broth, sour cream (at room temperature), and dry spices. Finely chop green chilis and thinly slice green onions. Have cooked and cooled shredded chicken ready along with frozen corn. This prep ensures a smooth, quick cooking process.
- Build the Cream Sauce Base: Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Once melted and foamy, whisk in 1.5 tablespoons all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in 1/2 cup skim milk and 1/2 cup chicken broth. Add 1/4 cup sour cream and whisk until the sauce is completely smooth and lump-free.
- Season and Thicken the Sauce: Add 1/4 teaspoon ground cumin, 1 tablespoon finely chopped canned green chilis, 1/4 teaspoon chili powder, salt, and black pepper to the sauce. Reduce heat to medium-low and simmer for 3-5 minutes while stirring occasionally until the sauce thickens enough to coat the back of a spoon. Adjust seasonings to taste.
- Combine Chicken Filling: In a bowl, mix 8 ounces shredded chicken, 3/4 cup frozen corn, and 1/4 cup sliced green onions. Pour the warm cream sauce over this mixture and stir to coat everything evenly. Let the filling rest for a minute to meld flavors.
- Warm Tortillas and Assemble Tacos: Warm corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Lay each warm tortilla flat, spoon about 3 tablespoons of the chicken filling down the center, then sprinkle with approximately 1/2 ounce shredded mozzarella cheese. Fold the tortilla in half and place 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 or until cheese is melted and bubbly and tortillas are lightly golden at the edges. Remove from oven and let cool for 1-2 minutes before serving. Serve immediately with optional toppings such as salsa, jalapeños, or extra sour cream.
Notes
- Use room temperature sour cream for smooth blending to prevent lumps in the sauce.
- Finely chopped green chilis add just the right amount of heat without overpowering the dish.
- Warming tortillas before assembling prevents cracking or tearing during folding.
- The sauce will continue to thicken as it cools, so avoid over-reducing during simmering.
- Leftover filling can be stored in the refrigerator for up to 3 days and reheated.
- For a spicier kick, add extra chopped jalapeños or a dash of cayenne pepper to the sauce.
- Making the sauce with freshly ground cumin enhances the flavor depth.
Keywords: white chicken chili, chicken chili tacos, creamy chicken tacos, Tex-Mex tacos, baked chicken tacos, easy chicken tacos, spicy chicken tacos
