Description
These Best White Chicken Chili Tacos combine creamy, flavorful white chicken chili sauce with shredded chicken and corn, all tucked into warm corn tortillas and baked with melted mozzarella cheese. Perfectly balanced with a mild kick from green chilis and aromatic spices, these tacos offer a comforting and delicious twist on classic tacos, ideal for a family dinner or casual gathering.
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 (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)
For the Filling:
- 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)
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. Prepare your mise en place by measuring the milk, chicken broth, and sour cream (ensuring sour cream is 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 and frozen corn ready. This prep ensures a smooth, quick sauce assembly.
- Build the Cream Sauce Base: In a medium saucepan over medium heat, melt the unsalted butter until foamy. Whisk in the flour and cook for about 1 minute constantly to create a light roux that will thicken the sauce. Gradually whisk in the skim milk and chicken broth together, then add the sour cream, whisking continuously until the mixture is smooth without lumps. Using room temperature sour cream helps maintain sauce consistency.
- Season and Thicken the Sauce: Add ground cumin, finely chopped green chilis, chili powder, salt, and black pepper to the saucepan. Reduce heat to medium-low and simmer the sauce for 3-5 minutes, stirring occasionally until it thickens enough to lightly coat the back of a spoon. Avoid over-reducing since it thickens further upon cooling. Taste and adjust seasoning to balance flavors before combining with the filling.
- Combine Chicken Filling: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm thickened sauce over the chicken mixture and stir until fully coated and evenly mixed. Let the filling rest for a minute to meld the flavors before assembling the tacos.
- Warm Tortillas and Assemble Tacos: While the filling rests, warm the corn tortillas in a dry skillet over medium-low heat for about 30 seconds on each side until pliable. This prevents tearing. Place a warmed tortilla on a surface, spoon approximately 3 tablespoons of the chicken filling along the center, sprinkle about 1/2 ounce of shredded mozzarella cheese on top, then fold the tortilla in half to form a taco. Arrange the tacos seam-side up on a parchment-lined baking sheet.
- Bake and Serve: Place the baking sheet with assembled tacos in the preheated 400°F oven. Bake for 12-15 minutes until the cheese melts and bubbles and the tortillas begin to golden brown on the edges. Remove from the oven and let cool for 1-2 minutes. Serve immediately with optional toppings like salsa, jalapeños, or extra sour cream for added flavor.
Notes
- Ensure sour cream is at room temperature before adding to the sauce to prevent curdling.
- Use freshly ground cumin for more vibrant flavor.
- Warming tortillas makes them more pliable and easier to fold without tearing.
- The sauce will thicken further as it cools, so avoid overcooking it on the stove.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat before serving.
- For a spicier version, add extra canned green chilis or a dash of cayenne pepper to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Taco / Dinner
- Method: Baking
- Cuisine: Mexican-American
Keywords: white chicken chili tacos, creamy chicken tacos, baked tacos, easy chicken tacos, Mexican fusion recipes
