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
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 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