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Best White Chicken Chili Tacos Recipe

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★★★★★

5 from 96 reviews

These Best White Chicken Chili Tacos combine tender shredded chicken with a creamy, flavorful white chili sauce, enhanced by green chilis, corn, and spices, all wrapped in warm corn tortillas and baked until golden with melted mozzarella cheese. Perfect for a cozy, satisfying meal with a delicious Tex-Mex flair.

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 (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)

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 (preferably Birds Eye)

For assembly:

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

Instructions

  1. Preheat and prep: Preheat your oven to 400°F. While it heats, measure and prepare all your ingredients: milk, chicken broth, sour cream at room temperature, dry spices, finely chop the green chilis, thinly slice the green onions into 1/8-inch pieces, and have your cooked, cooled shredded chicken and frozen corn ready to go. This preparation ensures smooth and quick cooking later.
  2. Make the white chili sauce: Melt the butter in a medium saucepan over medium heat until foamy. Whisk in the flour constantly and cook for about 1 minute to create a light roux, which will thicken the sauce. Gradually whisk in the combined milk and chicken broth. Add the room temperature sour cream, whisking thoroughly until smooth to avoid lumps.
  3. Season and thicken the sauce: Stir in ground cumin, finely chopped green chilis, chili powder, salt, and black pepper. Reduce the heat to medium-low and simmer the sauce for 3-5 minutes, stirring occasionally until thick enough to coat the back of a spoon. Remember, it will thicken more as it cools. Taste and adjust seasoning as needed.
  4. Combine filling ingredients: In a medium bowl, mix the shredded chicken, frozen corn, and sliced green onions. Pour the warm white chili sauce over this mixture and stir until everything is evenly coated. Let the filling sit for a minute to allow flavors to meld.
  5. Warm the tortillas: Heat a dry skillet over medium-low heat and warm each corn tortilla for about 30 seconds per side until pliable and easy to fold. This prevents cracking or tearing during assembly.
  6. Assemble tacos: Place a warmed tortilla on a flat surface, spoon about 3 tablespoons of the chicken filling down the center, and sprinkle with approximately 1/2 ounce of shredded mozzarella cheese. Fold the tortilla in half to form a taco. Arrange the tacos on a parchment-lined baking sheet, seam-side up.
  7. Bake the tacos: Place the baking sheet in the preheated 400°F oven and bake for 12-15 minutes until the cheese is melted, bubbly, and the tortillas begin to turn golden brown along the edges.
  8. Serve: Remove from oven and let cool for 1-2 minutes. Serve the tacos hot with optional toppings like salsa, jalapeños, or extra sour cream as desired.

Notes

  • Using room temperature sour cream prevents lumps and helps create a smooth sauce.
  • Freshly ground cumin enhances the flavor much more than pre-ground.
  • Warming tortillas before filling makes them pliable and easier to fold.
  • The sauce will thicken slightly upon cooling; avoid over-reducing during simmering.
  • Feel free to add additional toppings such as fresh cilantro, avocado slices, or a squeeze of lime for extra brightness.
  • Shredded cooked chicken can be from rotisserie, leftover roasted chicken, or poached breasts.

Keywords: white chicken chili tacos, creamy chicken tacos, Tex-Mex tacos, baked chicken tacos, shredded chicken chili

Find it online: https://platedbyemma.com/best-white-chicken-chili-tacos-recipe/