Name: Best White Chicken Chili Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
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 (preferably 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 (such as Kerrygold for richness); 1/4 cup green onions (thinly sliced, about 1/8-inch pieces); 8 oz shredded cooked chicken (cooled); 3/4 cup frozen corn (preferably Birds Eye); 14 small corn tortillas (warmed before serving); 3.5 oz shredded mozzarella cheese

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Introduction

These Best White Chicken Chili Tacos are a flavorful twist on traditional tacos, featuring a creamy, spiced sauce blended with shredded chicken and sweet corn. Baked until bubbly and golden, they make for a comforting and delicious meal that’s easy to prepare.

The image shows four tacos placed side by side on a long, brown dish over a yellow and white checkered cloth on a white marbled surface. Each taco has a slightly toasted, yellow corn shell that is crispy and curved. Inside each taco, there is a layer of shredded chicken mixed with yellow corn kernels, topped with melted white cheese that looks creamy and gooey. Small green herb pieces are sprinkled on top for contrast. The tacos are filled generously, with the chicken and cheese visible overflowing slightly from the taco shells. The photo is taken with an iphone --ar 4:5 --v 7

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 (preferably 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 (such as 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 (such as Birds Eye)
14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 400°F. Prepare your ingredients by measuring the milk, chicken broth, and sour cream (at room temperature), as well as the dry spices. Finely chop the green chilis and slice the green onions thinly. Have the shredded chicken and frozen corn ready.
Step 2: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux.
Step 3: Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth and lump-free.
Step 4: Add cumin, green chilis, chili powder, salt, and black pepper. 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.
Step 5: In a bowl, combine shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over and stir gently until well coated. Let the filling rest briefly to meld flavors.
Step 6: Warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable.
Step 7: Place a warmed tortilla on a flat surface. Spoon about 3 tablespoons of filling down the center and sprinkle with 1/2 ounce of shredded mozzarella. Fold the tortilla in half and place seam-side up on a parchment-lined baking sheet. Repeat with remaining tortillas.
Step 8: Bake the assembled tacos in the preheated oven for 12-15 minutes until cheese melts and tortillas turn golden at the edges.
Step 9: Remove from oven and let cool for 1-2 minutes before serving. Serve immediately with optional toppings like salsa or extra sour cream.

Tips & Variations

For extra heat, add diced jalapeños to the filling or serve with spicy salsa.
Use rotisserie chicken to save time without sacrificing flavor.
Swap mozzarella for Monterey Jack or Pepper Jack cheese for a different taste.
Letting the filling rest before assembling helps deepen the flavors.
Warm tortillas carefully to prevent cracking and improve foldability.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through to keep the tortillas crispy. Avoid microwaving to prevent sogginess.

How to Serve

Several small folded tacos rest on a light brown silicone baking mat over a baking tray. Each taco has two layers of pale, soft corn tortillas with a slightly rough, grainy texture. Inside, the filling shows a creamy mix of light beige shredded chicken combined with bright yellow corn kernels and small bits of green herbs, all tightly packed and visible slightly spilling from the edges. The tacos are arranged irregularly with some corners slightly lifted, showing the warm, soft texture of the tortillas and the moist, chunky filling inside. The background features a white marbled surface partly visible beneath the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the sauce a few hours in advance and refrigerate it. Reheat gently on the stove, stirring well before combining with the filling.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a tangy flavor and creamy texture, but add it off the heat to prevent curdling.