Print

White Chicken Chili Tacos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 52 reviews

These Best White Chicken Chili Tacos combine a creamy, flavorful white chili sauce with tender shredded chicken, sweet corn, and green onions, all wrapped in warm corn tortillas and baked until bubbly and golden. Perfect for a cozy dinner, these tacos offer a delightful twist on traditional chili, delivering rich flavors with a comforting texture.

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 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

  1. Preheat and Prepare Mise en Place: Preheat your oven to 400°F. While it heats, measure out the milk, chicken broth, sour cream (at room temperature), and 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 work ensures a smooth sauce preparation.
  2. Make the Roux and Sauce: Melt the butter in a medium saucepan over medium heat until foam forms. Whisk in the flour and cook for about 1 minute, stirring constantly to form a light roux. Slowly whisk in the combined milk and chicken broth, then add the sour cream, whisking until smooth. Using room temperature sour cream prevents lumps and breaking.
  3. Season and Simmer Sauce: Add cumin, green chilis, chili powder, salt, and black pepper to the sauce. Reduce heat to medium-low and let it simmer for 3-5 minutes, stirring occasionally until thickened to coat the back of a spoon. Avoid over-thickening because the sauce will thicken further when cooling. Taste and adjust seasoning as necessary.
  4. Combine Filling Ingredients: In a medium bowl, mix the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir well to coat all ingredients evenly. Allow the filling to rest briefly so flavors meld.
  5. Warm Tortillas: Heat the corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until they become pliable and easy to fold.
  6. Assemble Tacos: Lay one warm tortilla flat, spoon about 3 tablespoons of the chicken filling down the center, then sprinkle with roughly 1/2 ounce of shredded mozzarella cheese. Fold the tortilla in half to form a taco. Place each assembled taco seam-side up on a parchment-lined baking sheet.
  7. Bake Tacos: Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the cheese melts and bubbles and the tortillas develop a golden brown edge.
  8. Serve: Remove tacos from the oven and let cool for 1-2 minutes before serving. Enjoy immediately with optional toppings like salsa, jalapeños, or extra sour cream.

Notes

  • Use room temperature sour cream for smoother sauce blending.
  • Freshly ground cumin enhances the sauce flavor more than pre-ground.
  • Warm tortillas before filling to prevent tearing during folding.
  • The sauce thickens more as it cools; do not over-simmer.
  • Adjust seasoning at the simmering stage for best flavor balance.
  • Baking the assembled tacos melts the cheese and crisps the tortillas slightly for texture.
  • Enjoy with your choice of toppings to customize flavor and spice level.

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