Introduction

These White Chicken Chili Tacos combine a creamy, mildly spiced sauce with tender shredded chicken and sweet corn, all wrapped in warm corn tortillas. Perfect for a cozy dinner, they offer comforting flavors with a subtle kick that everyone will enjoy.

White Chicken Chili Tacos Recipe - Recipe Image

Ingredients

1/4 cup sour cream (room temperature)
1 tbsp canned green chilis (finely chopped)
1/4 tsp ground cumin
1/4 tsp chili powder
Salt to taste
Black pepper to taste
1.5 tbsp all-purpose flour
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter
1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
8 oz shredded chicken (cooked and cooled)
3/4 cup frozen corn
14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 400°F. Prepare your ingredients by measuring milk, chicken broth, sour cream, and spices. Finely chop green chilis and thinly slice green onions. Have shredded chicken and frozen corn ready.
Step 2: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk and chicken broth while whisking, then whisk in sour cream until smooth.
Step 3: Add cumin, chopped green chilis, chili powder, salt, and pepper to the sauce. Reduce heat to medium-low and simmer for 3–5 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
Step 4: In a bowl, combine shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir until well coated. Let rest for a minute to meld flavors.
Step 5: Warm tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a tortilla on a surface, add about 3 tablespoons of filling, top with mozzarella cheese, then fold in half. Arrange tacos seam-side up on a parchment-lined baking sheet.
Step 6: Bake tacos in the preheated oven for 12–15 minutes until cheese melts and edges brown lightly. Remove and let cool 1–2 minutes before serving. Serve immediately with optional toppings such as salsa or extra sour cream.

Tips & Variations

Use room temperature sour cream to avoid lumps and ensure a smooth sauce.
Substitute mozzarella with Monterey Jack or pepper jack cheese for a different flavor.
Add diced jalapeños to the filling for extra heat.
Try warming tortillas in the oven wrapped in foil if you prefer a hands-off method.
Use cooked rotisserie chicken for a quick and flavorful shortcut.

Storage

Store leftover filling in an airtight container in the refrigerator for up to 3 days. Assemble tacos fresh to avoid soggy tortillas. Reheat filling gently on the stove or in the microwave before assembling. Assembled tacos can be stored wrapped in foil and reheated in the oven at 350°F until warmed through, about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, mozzarella is mild and melts well, but you can use Monterey Jack, pepper jack, or a Mexican cheese blend depending on your preference.

How can I make this recipe dairy-free?

Replace sour cream with a dairy-free alternative and use a plant-based milk like almond or oat milk. Choose a dairy-free cheese substitute or omit cheese altogether for a vegan-friendly version.

White Chicken Chili Tacos Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

These Best White Chicken Chili Tacos offer a creamy, flavorful filling made from shredded chicken simmered in a spiced white chili sauce with green chilis, corn, and green onions. Wrapped in warm corn tortillas, topped with melted mozzarella cheese, and baked until golden and bubbly, these tacos are a delicious twist on traditional chili, perfect for a comforting and satisfying meal.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 14 tacos 1x
Category: Main Course
Method: Baking
Cuisine: American Southwestern
Diet: Low Fat

Ingredients

Scale

Sauce:

1/4 cup sour cream (room temperature)
1 tbsp canned green chilis (finely chopped)
1/4 tsp ground cumin
1/4 tsp chili powder
Salt to taste
Black pepper to taste
1.5 tbsp all-purpose flour (King Arthur preferred)
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter (Kerrygold preferred)

Filling:

1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
8 oz shredded cooked chicken (cooled)
3/4 cup frozen corn (Birds Eye preferred)

Assembly:

14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Instructions

Prepare Ingredients and Preheat: Preheat your oven to 400°F (204°C). While it heats, measure out all your ingredients and prepare your mise en place. Finely chop green chilis and thinly slice green onions. Have cooked and cooled shredded chicken ready along with frozen corn. This preparation ensures efficiency when making the sauce and filling.
Build the Cream Sauce Base: In a medium saucepan over medium heat, melt 1 tablespoon of unsalted butter until foamy. Whisk in 1.5 tablespoons of all-purpose flour and cook for about 1 minute, stirring constantly to create a light roux which will thicken your sauce. Gradually whisk in the ½ cup of skim milk and ½ cup chicken broth. Add ¼ cup room temperature sour cream and whisk until smooth with no lumps.
Season and Thicken the Sauce: Stir in ¼ teaspoon ground cumin, 1 tablespoon finely chopped canned green chilis, ¼ teaspoon chili powder, salt, and black pepper to taste. Reduce heat to medium-low and simmer for 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasonings as needed.
Combine Chicken Filling: In a medium bowl, mix 8 ounces of shredded cooked chicken, ¾ cup frozen corn, and ¼ cup thinly sliced green onions. Pour the warm cream sauce over the mixture and stir gently until everything is well coated and combined. Let the filling rest for a minute to meld flavors.
Warm Tortillas and Assemble Tacos: While the filling rests, warm 14 small corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. On a work surface, place a warm tortilla, spoon approximately 3 tablespoons of the chicken filling down the center, sprinkle with about ½ ounce of shredded mozzarella cheese, then fold the tortilla in half to form a taco. Place the assembled tacos seam-side up on a parchment-lined baking sheet.
Bake and Serve: Bake the tacos in the preheated 400°F oven for 12 to 15 minutes until the cheese is melted, bubbly, and the tortillas start turning golden brown at the edges. Remove from the oven and let cool for 1 to 2 minutes before serving. Serve immediately with optional toppings like salsa, jalapeños, or extra sour cream if desired.

Notes

Use room temperature sour cream to ensure a smooth blend with the sauce and prevent curdling.
Preheating the oven and preparing all ingredients beforehand streamlines the cooking process.
Warming the corn tortillas prevents them from cracking when folded and helps create the perfect taco texture.
Adjust seasoning of the sauce to your taste preference before combining with chicken.
Feel free to add toppings such as fresh cilantro, jalapeño slices, or a squeeze of lime for extra flavor.
Leftover filling can be refrigerated for 2-3 days and reheated gently on the stovetop or microwave.

Keywords: white chicken chili, creamy chicken tacos, chicken chili tacos, baked chicken tacos, southwestern tacos, skinny chicken chili, white chili recipe