Name: Best White Chicken Chili Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: 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 (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); 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); 14 small corn tortillas (warmed before serving); 3.5 oz shredded mozzarella cheese

Introduction

These Best White Chicken Chili Tacos combine a creamy, subtly spiced sauce with tender shredded chicken and sweet corn, wrapped in warm corn tortillas. They’re perfect for a comforting weeknight dinner or casual gathering. Easy to make and packed with flavor, they’ll quickly become a family favorite.

Two golden brown, crispy corn tortillas stacked on a wooden board, each folded into a taco shape. Inside each tortilla, there are visible layers of creamy white melted cheese, tender shredded chicken with a light beige color, yellow corn kernels, and bits of green herbs sprinkled throughout. The tortillas have a slightly charred texture with some darker brown spots and small green herb pieces on top. The image has a warm, close-up focus showing the juicy, soft filling bursting slightly from the edges. The background includes a soft yellow and white checkered cloth and a blurry olive-green object, all set on a white marbled surface. 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)
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. Prepare your mise en place by measuring out the milk, chicken broth, sour cream (at room temperature), and all dry spices. Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have the shredded chicken and frozen corn ready to go. This preparation helps the sauce come together quickly.

Step 2: Melt the butter in a medium saucepan over medium heat. Once foamy, 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 stir in the sour cream until smooth and lump-free.

Step 3: Add the ground 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 seasoning as needed.

Step 4: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir to coat evenly. Let the filling rest for a minute so the flavors meld.

Step 5: While the filling rests, warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. Place a tortilla on a work surface, spoon about 3 tablespoons of filling down the center, and sprinkle with approximately 1/2 ounce of shredded mozzarella. Fold the tortilla in half to form a taco and arrange seam-side up on a parchment-lined baking sheet.

Step 6: Bake the assembled tacos in the preheated oven for 12-15 minutes, until the cheese is melted and bubbly and the tortillas start to turn golden at the edges. Remove from the oven and let cool for 1-2 minutes before serving. Enjoy immediately with optional toppings like salsa, jalapeños, or extra sour cream.

Tips & Variations

Use room temperature sour cream to prevent curdling and achieve a smooth sauce texture.

For extra heat, add diced jalapeños or a pinch of cayenne pepper to the sauce.

Substitute rotisserie chicken for shredded chicken to save time.

Try pepper jack cheese instead of mozzarella for a little smoky spice.

You can add black beans to the filling for extra protein and texture.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to keep the tortillas crisp and cheese melted. Avoid microwaving to prevent sogginess. The filling can also be kept separately and reheated gently on the stove before assembling fresh tacos.

FAQs

Can I make the sauce ahead of time?

Yes, the sauce can be prepared in advance and refrigerated for up to 2 days. Reheat it gently over low heat before combining with the chicken filling to avoid separation.

What can I use if I don’t have corn tortillas?

You can substitute flour tortillas, but the flavor and texture will differ slightly. Warm them gently so they remain pliable and avoid tearing when folding.