Description

These Best White Chicken Chili Tacos combine a creamy, flavorful white chili sauce with tender shredded chicken, corn, and green onions, all wrapped in warm corn tortillas and topped with melted mozzarella cheese. Baked to perfection until bubbly and golden, they make a deliciously comforting and easy-to-make taco meal.

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

Prepare Ingredients and Preheat: Preheat your oven to 400°F. While it heats, measure 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 cooked and cooled shredded chicken ready and measure out the frozen corn to ensure a smooth cooking process.
Build the Cream Sauce Base: Melt the butter in a medium saucepan over medium heat until foamy. Whisk in the flour and cook for about 1 minute, stirring constantly to create a light roux. Gradually whisk in the milk and chicken broth together, then add the sour cream, whisking until completely smooth to avoid lumps.
Season and Thicken the Sauce: Add the ground cumin, finely 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 lightly coat the back of a spoon. Adjust seasonings to taste.
Combine Chicken Filling: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir until evenly coated and well combined. Let the filling rest for a minute to meld flavors.
Warm Tortillas and Assemble Tacos: Heat the corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a warmed tortilla on a work surface, spoon about 3 tablespoons of the chicken filling down the center, sprinkle with about 1/2 ounce of mozzarella cheese, and fold the tortilla in half. Arrange tacos 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 until cheese is melted and bubbly, and the tortillas start to turn golden brown around the edges. Remove and let cool for 1-2 minutes before serving hot with optional toppings like salsa, jalapeños, or additional sour cream.

Notes

Use room temperature sour cream to ensure a smooth and lump-free cream sauce.
Finely chop green chilis for even distribution of heat and flavor in the sauce.
Warming tortillas makes them pliable and less likely to tear when folding.
Let the filling rest briefly to allow flavors to meld before assembling tacos.
Adjust seasoning at the sauce thickening step for a balanced flavor.
Serve immediately after baking for best taste and texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, easy chicken taco recipe, white chili sauce, shredded chicken tacos