Introduction

These white chicken chili tacos combine creamy, flavorful sauce with tender shredded chicken and sweet corn for a delicious twist on taco night. They’re easy to prepare and perfect for a comforting meal that feels both fresh and satisfying.

A wooden plate holds four tacos arranged side by side, each taco featuring a golden-yellow, crispy grilled corn tortilla that is slightly charred around the edges. Inside, there is a generous layer of shredded pale light brown chicken mixed with bright yellow corn kernels, topped with melted white cheese that looks smooth and gooey. Sprinkles of fresh green cilantro leaves add color contrast on top of the cheese. The plate sits on a white and yellow checkered cloth with a white marbled texture beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (I prefer King Arthur)
1/4 tsp chili powder
Black pepper to taste
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter (I use Kerrygold 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 (I use Birds Eye)

For assembly:

14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 400°F (205°C). Prepare your ingredients by measuring milk, chicken broth, sour cream (at room temperature), and spices. Finely chop the green chilis and thinly slice the green onions. Have shredded chicken and frozen corn ready. This ensures a smooth and quick cooking process.
Step 2: Melt butter in a medium saucepan over medium heat. Once foamy, whisk in the flour and cook about 1 minute while stirring constantly to make a roux. Gradually whisk in milk and chicken broth, then add sour cream, whisking until smooth and free of lumps.
Step 3: Add cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3–5 minutes, stirring occasionally until sauce thickens to coat the back of a spoon. Adjust seasonings to taste.
Step 4: In a medium bowl, mix shredded chicken, frozen corn, and green onions. Pour warm sauce over the mixture and stir until evenly coated. Let the filling rest a moment to let flavors meld.
Step 5: 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, add about 3 tablespoons of filling in the center, sprinkle with 1/2 ounce mozzarella cheese, then fold in half to form a taco.
Step 6: Arrange tacos seam-side up on a parchment-lined baking sheet. Bake in the preheated oven for 8–10 minutes to melt cheese and warm through before serving.

Tips & Variations

Use freshly ground cumin and chili powder for brighter, more vibrant flavors.
For a richer sauce, substitute half-and-half for skim milk.
Add a squeeze of lime or a sprinkle of fresh cilantro before serving for extra freshness.
Swap mozzarella for Monterey Jack or pepper jack cheese to spice things up.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to keep the tortillas crisp. Avoid microwaving to prevent sogginess.

How to Serve

Six yellow, crispy tacos are neatly lined up inside a black rectangular tray. Each taco has a soft, golden-brown shell filled with three visible layers: a base layer of shredded chicken mixed with yellow corn kernels, a middle layer of melted white cheese that looks gooey and smooth, and a sprinkle of fresh green chopped herbs on top for color contrast. The tacos sit on a checkered yellow and white cloth with a bottle of olive oil placed nearby, all arranged on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves prep time. Just shred it before mixing with the sauce.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce up to a day in advance. Store it in the refrigerator and gently warm before adding to the filling mixture.