Introduction

These White Chicken Chili Tacos combine the comforting creaminess of a white chili sauce with tender shredded chicken and fresh corn. Warmed corn tortillas hold the flavorful filling, topped with melted mozzarella for a deliciously satisfying meal perfect for any day of the week.

Best White Chicken Chili Tacos Recipe - Recipe Image

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
1/4 tsp chili powder
Black pepper to taste
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter
1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
8 oz shredded chicken (cooked and cooled)
3/4 cup frozen corn
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, sour cream, and dry spices. Finely chop the green chilis and thinly slice the green onions. Have the cooked shredded chicken and frozen corn ready. This prep helps the sauce come together quickly.
Step 2: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to make a light roux. Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until smooth.
Step 3: Stir in the cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Adjust seasoning to taste.
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 evenly coated. Let the filling rest for a minute to meld flavors.
Step 5: Warm corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a tortilla on your work surface, add about 3 tablespoons of the filling, sprinkle with about 1/2 ounce of shredded mozzarella, and fold in half to form a taco. Arrange assembled tacos seam-side up on a parchment-lined baking sheet.
Step 6: Bake the tacos in the preheated oven for 12-15 minutes until the cheese melts and the tortillas turn golden around the edges. Let cool for 1-2 minutes before serving. Enjoy with your favorite toppings if desired.

Tips & Variations

Use room temperature sour cream to prevent lumps in the sauce and ensure a smooth texture.
For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the sauce.
Swap mozzarella for pepper jack cheese for added flavor and heat.
Leftover filling can be used for burrito bowls or as a topping for nachos.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. Avoid microwaving to prevent soggy tortillas. You can also store the filling separately and assemble fresh tacos before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance. Store it in an airtight container in the refrigerator and assemble the tacos just before baking.

What can I use instead of corn tortillas?

Flour tortillas work well as a substitute and may hold together better for some. Just warm them gently before assembly and baking.

Best White Chicken Chili Tacos Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

These Best White Chicken Chili Tacos combine a creamy, flavorful white chili sauce with tender shredded chicken and sweet corn, all wrapped in warm corn tortillas and topped with melted mozzarella cheese. Baked until golden and bubbly, they make for a deliciously comforting and easy-to-make taco night favorite.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 14 tacos 1x
Category: Main Course
Method: Baking
Cuisine: Tex-Mex

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 (Kerrygold preferred 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 (Birds Eye recommended)

For Assembly:

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

Instructions

Prepare Mise en Place: Preheat your oven to 400°F. 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 shredded chicken and frozen corn ready. This preparation ensures an efficient cooking process.
Make the White Chili Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a light roux. Gradually whisk in milk and chicken broth, then add sour cream, whisking until smooth and lump-free.
Season and Simmer Sauce: Stir in 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. Taste and adjust seasonings as needed.
Combine Filling: In a medium bowl, mix the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over this mixture and stir until evenly coated. Let the filling rest briefly to allow flavors to meld.
Warm Tortillas: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable and warm to prevent tearing.
Assemble Tacos: Place a warmed tortilla on a surface, add about 3 tablespoons of filling down the center, and sprinkle with roughly 1/2 ounce of shredded mozzarella cheese. Fold the tortilla in half to form a taco and arrange seam-side up on a parchment-lined baking sheet.
Bake Tacos: Bake the assembled tacos in the preheated oven for 12-15 minutes until the cheese melts and the tortillas turn golden brown at the edges.
Serve: Remove from oven and let cool 1-2 minutes. Serve immediately with optional toppings like salsa, jalapeños, or extra sour cream if desired.