Description

Best White Chicken Chili Tacos combine a creamy, flavorful white chili sauce with shredded chicken and corn, wrapped in warm corn tortillas and topped with melted mozzarella cheese. This recipe offers a delicious twist on traditional tacos using a luscious sauce made from sour cream, chicken broth, spices, and green chilis, baked for a melty, comforting finish perfect for a quick weeknight dinner.

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. Measure out all ingredients including milk, chicken broth, sour cream (at room temperature), and spices. Finely chop the green chilis and thinly slice the green onions. Have cooked and cooled shredded chicken and frozen corn ready. This prep ensures smooth and quick sauce preparation.
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 to form a light roux, stirring constantly. Gradually whisk in the milk and chicken broth, then add the room temperature sour cream, whisking until the mixture is completely smooth and lump-free.
Season and Thicken the Sauce: Add cumin, 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.
Combine Chicken Filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir well to coat evenly. Let the filling rest briefly to meld the flavors.
Warm Tortillas and Assemble Tacos: Heat corn tortillas in a dry skillet over medium-low for about 30 seconds per side until pliable. Place a warm tortilla on a flat surface, add about 3 tablespoons of the chicken filling, sprinkle with approximately 1/2 ounce of shredded mozzarella cheese, and fold in half. Arrange filled 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 the cheese melts and bubbles and tortillas have golden edges. Remove, let cool for 1-2 minutes, then serve immediately. Optionally serve with salsa, jalapeños, or extra sour cream.

Notes

Using room temperature sour cream prevents sauce curdling and ensures a smooth blend.
To avoid tearing, warm tortillas before assembling for better pliability.
The sauce will thicken more as it cools; avoid over-thickening on the stove.
Adjust seasoning based on heat preference by varying the amount of green chilis and chili powder.
Serve immediately after baking for best texture and melted cheese experience.

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

Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, white chili sauce, easy chicken tacos