Description
Delicious White Chicken Chili Tacos featuring a creamy, flavorful chili sauce with shredded chicken, corn, and green onions, topped with mozzarella cheese and baked to golden perfection. Perfect for a quick weeknight meal that combines the comforts of chili and tacos in one easy recipe.
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 (King Arthur preferred)
- 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 preferred)
For assembly:
- 14 small corn tortillas (warmed before serving)
- 3.5 oz shredded mozzarella cheese
Instructions
- Preheat and prepare ingredients: Preheat your oven to 400°F. Measure out milk, chicken broth, sour cream, and all dry spices. Finely chop green chilis, thinly slice green onions, and have cooked shredded chicken and frozen corn ready. This preparation helps the sauce come together quickly without scrambling.
- Make the chili sauce: Melt butter in a medium saucepan over medium heat until foamy. Whisk in flour and cook for 1 minute, stirring constantly to create a light roux. Gradually whisk in milk and chicken broth combined, then add room temperature sour cream, whisking until smooth and lump-free.
- Season and thicken the sauce: Add cumin, chopped green chilis, chili powder, salt, and black pepper to the saucepan. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens to lightly coat the back of a spoon. Adjust seasonings to taste.
- Combine filling ingredients: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour warm chili sauce over the mixture and stir until evenly coated. Let it rest briefly to meld flavors before assembly.
- Warm tortillas: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. This prevents tearing when folding.
- Assemble tacos: Place a warmed tortilla on a work surface. Spoon about 3 tablespoons of the chicken filling mixture down the center and sprinkle with 1/2 ounce shredded mozzarella cheese. Fold 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 400°F oven for 12-15 minutes, or until the cheese is melted, bubbly, and tortillas are golden brown around the edges. Remove and let cool for 1-2 minutes.
- Serve: Serve the hot tacos immediately with optional toppings like salsa, jalapeños, or additional sour cream as desired.
Notes
- Using room temperature sour cream prevents lumps and separation in the sauce.
- Finely chop green chilis for even distribution of heat and flavor in the sauce.
- Warm tortillas just before assembly to keep them pliable and prevent cracking when folded.
- Letting the filling rest allows flavors to meld and enhances taste.
- Baking the assembled tacos melts the cheese perfectly and crisps the tortillas slightly for texture.
- Adjust seasoning according to your preferred spice level.
