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

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 the milk, chicken broth, and sour cream (make sure it is at room temperature). Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces. Have the cooked, cooled shredded chicken and frozen corn ready. This preparation helps your sauce come together smoothly.

Step 2: In a medium saucepan over medium heat, melt the butter. Once melted and foamy, whisk in the flour and cook, stirring constantly, for about 1 minute to form a light roux. Gradually whisk in the milk and chicken broth together, then add the sour cream, whisking until the sauce is smooth and lump-free.

Step 3: Add the ground cumin, finely 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. Taste and adjust seasonings 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 until well coated. Let the filling rest for a minute to let the flavors meld.

Step 5: Warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. Place a warm tortilla on your work surface, spoon about 3 tablespoons of filling down the center, sprinkle with about 1/2 ounce of shredded mozzarella, and fold the tortilla in half. Arrange the tacos 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 edges of the tortillas turn golden brown. Remove from the oven and let cool for 1–2 minutes before serving. Enjoy with toppings like salsa, jalapeños, or extra sour cream.

Tips & Variations

Use room temperature sour cream to avoid lumps in the sauce and achieve a smooth texture.

For extra heat, add diced jalapeños to the filling or sprinkle chili flakes on top before baking.

Substitute shredded Monterey Jack cheese for mozzarella for a creamier melt.

To make ahead, prepare the filling and store it separately in the refrigerator, then assemble and bake just before serving.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it finely and make sure it’s cooled before mixing with the sauce.

How do I keep the tortillas from tearing when folding?

Warming the tortillas briefly in a dry skillet makes them pliable and less likely to tear when folding. Be careful not to overheat them, which can dry them out and cause cracking.