Best White Chicken Chili Tacos Recipe
Oh, you’re going to love this one! The Best White Chicken Chili Tacos Recipe has become a staple in my kitchen whenever I want something cozy but with a fresh twist. It’s like your favorite comfort food got a bright, flavorful makeover—creamy, with just the right kick from green chilies and spices, all wrapped up in a warm corn tortilla. Perfect for weeknight dinners, casual gatherings, or anytime you crave something both hearty and satisfying.
What makes this recipe really special is how it balances creamy, tangy, and smoky flavors without being too heavy. I found that the combination of a homemade white chili sauce and shredded chicken creates a filling that’s bursting with flavor but still light enough to enjoy in taco form. If you’ve been hunting for the Best White Chicken Chili Tacos Recipe, I’m excited to share my go-to version that I know you’ll want to make again and again.
Ingredients You’ll Need
All the ingredients in this recipe come together seamlessly, offering both creaminess and depth of flavor. I always recommend using fresh or good-quality staples like freshly ground cumin or high-quality butter, as small touches make a big difference in the final dish.
- Sour Cream: Using sour cream at room temperature helps the sauce blend smoothly without lumps.
- Canned Green Chilis: Finely chopped to add a subtle, smoky heat without overpowering the filling.
- Ground Cumin: Freshly ground cumin delivers the best aroma and flavor for this recipe.
- Salt: Balances and enhances all the other flavors; season to taste.
- All-Purpose Flour: King Arthur flour works great here to create a silky roux for the sauce.
- Chili Powder: Adds warmth and color to the sauce, don’t skip it!
- Black Pepper: Freshly ground black pepper brings that little gentle bite needed.
- Skim Milk: Keeps the sauce creamy but light, making it easier to enjoy lots of tacos.
- Chicken Broth: Deepens flavor and adds a bit of savoriness to the sauce base.
- Unsalted Butter: Kerrygold butter is my go-to for richness and flavor.
- Green Onions: Thinly sliced for a crunchy, refreshing contrast to the creamy filling.
- Shredded Chicken: Use cooked and cooled chicken for ease and texture; rotisserie chicken works perfectly.
- Frozen Corn: Birds Eye corn is sweet and convenient—no need to thaw, just add it straight in.
- Small Corn Tortillas: Warmed before filling, making them flexible and perfect for folding.
- Shredded Mozzarella Cheese: Melts beautifully and creates that delicious, gooey finish on your tacos.
Variations
I love how adaptable the Best White Chicken Chili Tacos Recipe is—you can really make it your own. Over time, I’ve tweaked things based on what I have on hand or who I’m cooking for, and I encourage you to do the same!
- Spicy Upgrade: Adding diced jalapeños or a dash of cayenne pepper really kicks things up, which I did the last time friends came over who love heat. It was a total hit!
- Dairy-Free Version: Swap sour cream with a dairy-free alternative and use a plant-based milk to make it vegan-friendly without losing the creamy texture.
- Slow Cooker Method: Combine all filling ingredients except cheese and tortillas in the slow cooker and warm through on low for 2 hours—perfect for busy days.
- Seasonal Swaps: In summer, I replace frozen corn with fresh grilled corn for extra sweetness and texture.
How to Make Best White Chicken Chili Tacos Recipe
Step 1: Prep Like a Pro
Start by preheating your oven to 400°F. It helps to have everything measured and ready—milk, broth, spices, sour cream, chopped green chilis, and green onions—before turning on the heat. This mise en place really makes the process feel smooth and keeps you from scrambling. Plus, having your shredded chicken cooked and cooled means assembly is a breeze.
Step 2: Whisk Together Your Creamy Sauce
In a medium saucepan, melt your butter on medium heat. Once you see it foaming, whisk in the flour immediately to create a roux—it only takes about a minute, and this step is what thickens the sauce perfectly. Then, slowly whisk in the milk and chicken broth combined. The key trick here is to add the sour cream while it’s at room temperature to avoid clumps; I’ve learned this the hard way! Add your cumin, chili powder, salt, and pepper, then reduce the heat and let it simmer gently until it coats the back of your spoon—around 3 to 5 minutes.
Step 3: Mix the Filling
Combine the shredded chicken, frozen corn, and sliced green onions in a bowl. Pour that luscious warm sauce over everything and give it a thorough stir to coat all the ingredients. I like to let it rest for a minute here to really let the flavors meld and the sauce thicken just a touch more. Your filling is now taco-ready!
Step 4: Assemble and Bake Your Tacos
Warm your corn tortillas in a dry skillet—for about 30 seconds each side—until they’re flexible and easy to fold without cracking. Spoon about 3 tablespoons of the filling into the center of each tortilla, sprinkle with shredded mozzarella cheese, then fold them into taco shapes. Arrange them seam-side up on a parchment-lined baking sheet to keep everything tidy during baking. Pop them into your preheated oven and bake for 12-15 minutes until the cheese bubbles and the tortillas get golden edges.
How to Serve Best White Chicken Chili Tacos Recipe
Garnishes
My favorite garnishes are simple but pack a punch. I usually go with extra sour cream for creaminess, a handful of fresh cilantro for that burst of brightness, and sometimes sliced jalapeños if I’m craving a bit more heat. A squeeze of fresh lime just before eating adds a perfect zesty balance. These toppings really elevate the tacos from delicious to unforgettable.
Side Dishes
These tacos pair beautifully with a fresh, crunchy side salad—something like a lime-dressed cabbage slaw with a touch of cumin. I also love serving them alongside Mexican street corn or a simple black bean salad. For a heartier meal, cilantro lime rice is a delicious complement.
Creative Ways to Present
For a fun party twist, I’ve served these tacos as mini bites—using smaller tortillas and arranging them upright in a festive taco holder. Another time, I layered the filling in a casserole dish topped with cheese and baked it for a taco-inspired dip that disappeared fast at my last gathering. Presentation is half the fun, so don’t hesitate to get creative!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover filling in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, the flavors have had time to deepen and it reheats beautifully. Just keep the tortillas separate to avoid sogginess.
Freezing
You can freeze the chicken and sauce filling easily—portion it into freezer-safe bags or containers and keep them for up to 3 months. I’ve found it helps to thaw overnight in the fridge before reheating gently on the stove with a splash of broth or milk to loosen things up.
Reheating
I prefer reheating on the stovetop over low heat, stirring often to prevent sticking and to keep the sauce creamy. Microwaving works too if you’re in a pinch, but just be sure to stir halfway through to distribute the heat evenly. Warm your tortillas fresh, and assemble just before serving for the best texture.
FAQs
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Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly and saves a lot of time. Just shred it well and make sure it’s cooled before mixing it with the sauce for the best texture.
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What can I substitute for the sour cream?
If you want a dairy-free alternative, try using plain coconut yogurt or a plant-based sour cream substitute. Just be sure it’s plain and unsweetened to keep the flavors balanced.
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Is it possible to make this recipe spicier?
Definitely! Adding fresh or pickled jalapeños, a pinch of cayenne, or even hot salsa when serving will give your tacos an extra kick. I like to add jalapeños for friends who love spicy food.
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Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend instead of all-purpose flour for the roux, and double-check that your chicken broth is gluten-free. Corn tortillas are naturally gluten-free, so you’re good to go there.
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How do I keep the tortillas from getting soggy?
Warming the tortillas just before assembling and serving is key. Also, keeping the filling warm but not watery helps, and if you’re prepping ahead, store the filling and tortillas separately until ready to eat.
Final Thoughts
This Best White Chicken Chili Tacos Recipe has a special place in my meal rotation because it manages to feel both indulgent and fresh at the same time. It’s one of those recipes I’m excited to share with friends because I know it’ll bring smiles and happy bellies. So next time you want an easy, flavorful dinner that’s just a bit different, give these tacos a try—I promise, you won’t regret it!
Print
Best White Chicken Chili Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 47 minutes
- Yield: 14 tacos (serves 7) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Description
These Best White Chicken Chili Tacos combine tender shredded chicken, sweet corn, and a creamy, flavorful white chili sauce, all wrapped in warm corn tortillas and topped with melted mozzarella cheese. Baked to golden perfection, these tacos offer a delightful balance of spicy and creamy flavors, perfect for an easy weeknight dinner or a cozy weekend meal.
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 (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 recommended 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 (preferably Birds Eye)
For assembly:
- 14 small corn tortillas (warmed before serving)
- 3.5 oz shredded mozzarella cheese
Instructions
- Prep Ingredients: Preheat the oven to 400°F. Measure out milk, chicken broth, sour cream (at room temperature), and dry spices. Finely chop green chilis and thinly slice green onions. Have cooked, cooled shredded chicken and frozen corn ready. This preparation allows quick and smooth sauce making.
- Make Roux and Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute until lightly bubbling to form a roux. Gradually whisk in milk and chicken broth. Add sour cream and whisk until smooth and lump-free. Using room-temperature sour cream prevents curdling.
- Season and Simmer Sauce: Stir in cumin, chopped 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. Avoid over-reduction as sauce thickens more when cooling. Adjust seasonings to taste.
- Combine Filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over and stir to coat everything evenly. Let the filling rest briefly to meld flavors.
- Warm Tortillas and Assemble Tacos: Heat corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side until warm and pliable. Place a tortilla on a surface, spoon about 3 tablespoons of filling down the center, sprinkle with approximately 1/2 ounce of shredded mozzarella cheese, then fold in half to form a taco. Arrange seam-side up on a parchment-lined baking sheet.
- Bake Tacos: Bake assembled tacos in the 400°F oven for 12-15 minutes until cheese is melted and bubbly and tortillas show golden brown edges. Remove from oven and let cool for 1-2 minutes before serving. Serve with optional toppings like salsa, jalapeños, or extra sour cream.
Notes
- Use room temperature sour cream to ensure smooth blending without lumps.
- Be sure to warm tortillas before filling to prevent cracking when folding.
- The sauce will thicken slightly as it cools, so do not over-simmer.
- Adjust seasoning at the end of simmering to balance flavors perfectly.
- These tacos can be garnished with fresh salsa, jalapeños, or an extra dollop of sour cream for enhanced flavor.
Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, easy chicken taco recipe, chili sauce tacos
