Name: Best White Chicken Chili Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
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 (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 recommended); 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

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
1/4 tsp chili powder
Black pepper to taste
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter

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

For assembly:

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

Instructions

Step 1: Preheat your oven to 400°F. While it heats, prepare your ingredients by measuring the milk, chicken broth, sour cream (ensure it’s at room temperature), and dry spices. Finely chop the green chilis and thinly slice the green onions. Have shredded chicken and frozen corn ready.

Step 2: Melt the butter in a medium saucepan over medium heat. Once melted and foamy, whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux.

Step 3: Gradually whisk in the skim milk and chicken broth. Add the sour cream and whisk until the sauce is smooth and lump-free.

Step 4: Add the ground cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Adjust seasonings to taste.

Step 5: In a bowl, combine shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir until well coated. Let the filling rest briefly for the flavors to meld.

Step 6: Warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. Spoon about 3 tablespoons of filling into each tortilla, sprinkle with 1/2 ounce of shredded mozzarella, then fold into taco shape. Arrange seam-side up on a parchment-lined baking sheet.

Step 7: Bake tacos in the preheated oven for 12–15 minutes until cheese is melted and tortillas are golden around the edges. Let cool for 1–2 minutes before serving.

Tips & Variations

Use room temperature sour cream to prevent the sauce from curdling and ensure a smooth texture.

For extra heat, add finely chopped jalapeños or a dash of cayenne pepper to the sauce.

Swap mozzarella for Monterey Jack or pepper jack cheese for a different flavor profile.

To make this dish gluten-free, use a gluten-free flour blend instead of all-purpose flour.

For more richness, substitute whole milk or half-and-half for skim milk.

FAQs

Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken works perfectly and can save time in preparation.

Can I make this recipe dairy-free?

To make it dairy-free, substitute sour cream with a dairy-free alternative and use a plant-based milk. Choose a dairy-free butter or oil for the roux.