Description
These Best White Chicken Chili Tacos combine tender shredded chicken and sweet corn in a creamy, flavorful white chili sauce made with cumin, green chilis, and sour cream. The filling is stuffed into warm corn tortillas, topped with melted mozzarella cheese, and baked to golden perfection for a comforting and delicious taco experience perfect for any weeknight 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 (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
- Prep Ingredients: Preheat your oven to 400°F. Measure out milk, chicken broth, sour cream at room temperature, and all dry spices. Finely chop the green chilis, thinly slice the green onions into 1/8-inch pieces, and have cooked, cooled shredded chicken and frozen corn ready. This prep ensures a smooth cooking process for the sauce and filling.
- Make Roux and Sauce: Melt butter in a medium saucepan over medium heat until foamy. Whisk in the flour and cook for about 1 minute while stirring constantly to form a light roux that thickens the sauce. Gradually whisk in the milk and chicken broth together, then add the sour cream, whisking until smooth with no lumps.
- 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. Adjust seasoning to taste and remove from heat.
- Combine Filling: In a medium bowl, mix cooked shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the chicken mixture and stir thoroughly to coat and combine. Let the filling rest briefly to meld flavors.
- Warm Tortillas: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable and warm, making them easier to fold without tearing.
- Assemble Tacos: Place a warmed tortilla on a work surface, spoon about 3 tablespoons of the chicken filling down the center, sprinkle with approximately 1/2 ounce of shredded mozzarella cheese, then fold in half to form a taco. Arrange tacos seam-side up on a parchment-lined baking sheet.
- Bake Tacos: Bake the assembled tacos in the preheated 400°F oven for 12-15 minutes until the cheese is melted, bubbly, and the tortillas are golden brown around the edges.
- 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 a smoother sauce without lumps.
- Freshly ground cumin enhances the flavor of the sauce.
- Warming tortillas before assembling prevents them from cracking when folded.
- Let the filling rest briefly after mixing sauce and chicken to deepen flavor melding.
- Bake just until cheese melts and edges are golden to keep tacos crisp yet tender.
- Serve with fresh toppings of choice such as sliced jalapeños or a dollop of sour cream.
