Description
These Easy White Chicken Chili Tacos combine a creamy, spiced white chili sauce with tender shredded chicken, corn, and green onions, all wrapped in warm corn tortillas and baked with melted mozzarella cheese. This recipe is quick to prepare, featuring a smooth homemade sauce and a deliciously comforting flavor perfect for weeknight dinners or casual gatherings.
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 cooked chicken (cooled)
- 3/4 cup frozen corn (e.g., Birds Eye)
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 and prepare all ingredients including milk, chicken broth, sour cream at room temperature, and dry spices. Finely chop green chilis and thinly slice green onions. Have cooked shredded chicken and frozen corn ready. This preparation ensures efficient sauce making.
- Make the Roux and Sauce. Melt butter in a medium saucepan over medium heat until foamy. Whisk in flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in combined milk and chicken broth, then add sour cream, whisking until smooth. This process creates a creamy base without lumps.
- Season and Simmer 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 coat the back of a spoon. Adjust seasoning as needed.
- Combine Filling Ingredients. In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over and stir until evenly coated. Allow the filling to rest briefly so flavors meld before assembly.
- Warm Tortillas. Heat the 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 your work surface. Spoon about 3 tablespoons of the chicken filling down the center, sprinkle with about 1/2 ounce shredded mozzarella cheese, and fold the tortilla in half to form a taco. Arrange tacos seam-side up on a parchment-lined baking sheet.
- Bake the Tacos. Bake in the preheated oven at 400°F for 12-15 minutes until cheese is melted and bubbly and tortillas are golden brown at edges.
- Serve. Remove from oven and let cool for 1-2 minutes. Serve immediately with optional toppings such as salsa, jalapeños, or extra sour cream.
Notes
- Use room temperature sour cream to prevent sauce from breaking and ensure smooth blending.
- Freshly ground cumin enhances flavor compared to pre-ground.
- Warming tortillas before filling improves pliability and reduces tearing.
- Let filling rest briefly for better flavor melding before assembling tacos.
- Oven baking after assembly melts cheese perfectly and crisps tortilla edges slightly.
- Optional toppings like salsa or jalapeños add extra flavor and spice.
