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Best White Chicken Chili Tacos Recipe

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★★★★★

4.8 from 113 reviews

These Best White Chicken Chili Tacos feature a creamy, flavorful white chili sauce combined with shredded chicken, corn, and green onions all wrapped in warm corn tortillas and topped with melted mozzarella cheese. Ready in under an hour, this dish offers a delicious twist on classic tacos with a comforting and lightly spiced sauce that perfectly coats a hearty chicken filling.

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 (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

  1. Prep Mise en Place: Preheat your oven to 400°F. Measure the milk, chicken broth, and sour cream (make sure it’s room temperature). Finely chop the green chilis and slice the green onions thinly (about 1/8-inch). Have your cooked, cooled shredded chicken and frozen corn ready to go. This ensures the sauce and filling come together quickly without hassle.
  2. Make the Roux and Sauce: In a medium saucepan, melt the butter over medium heat until foamy. Whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux which will thicken the sauce. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth to avoid lumps.
  3. Season and Thicken Sauce: Add cumin, 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 the sauce thickens enough to coat the back of a spoon. Taste and adjust seasonings as needed. Remember the sauce will thicken a little more as it cools.
  4. Make the Filling: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir well to evenly coat all ingredients. Let the filling rest for a minute to let flavors meld for best taste.
  5. Warm the tortillas: While the filling rests, warm the corn tortillas in a dry skillet over medium-low heat for about 30 seconds on each side until they are soft and pliable to prevent tearing during folding.
  6. Assemble the Tacos: Place a warmed tortilla on your work surface. Spoon approximately 3 tablespoons of the chicken filling down the center of the tortilla. Sprinkle about 1/2 ounce of shredded mozzarella cheese on top. Fold the tortilla in half to form a taco shape and arrange seam-side up on a parchment-lined baking sheet.

Notes

  • Using room temperature sour cream helps achieve a smooth sauce without lumps or curdling.
  • Finely chopping the green chilis ensures even flavor without large chunks.
  • Warming the tortillas before assembling helps prevent cracking or tearing.
  • Letting the filling rest briefly after mixing enhances flavor melding.
  • You can substitute mozzarella with a Mexican blend cheese for a different flavor profile.
  • Chicken can be freshly cooked, rotisserie, or leftovers as long as it’s shredded and cooled.

Keywords: white chicken chili tacos, creamy chicken tacos, easy chicken chili recipe, corn tortilla tacos

Find it online: https://hannahdelgado.com/best-white-chicken-chili-tacos-recipe/