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White Chicken Chili Tacos Recipe

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4.6 from 80 reviews

These Best White Chicken Chili Tacos bring together a luscious, creamy white sauce infused with green chilis and spices, combined with shredded chicken, corn, and green onions, all wrapped in warm corn tortillas and baked to golden perfection with melted mozzarella cheese. Perfect for a flavorful, cozy meal that’s easy to prepare and sure to impress.

Ingredients

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

  1. Prep ingredients: Preheat your oven to 400°F. Measure out milk, chicken broth, sour cream (room temperature), and dry spices. Finely chop green chilis and thinly slice green onions. Have cooked shredded chicken and frozen corn ready to go to ensure smooth workflow.
  2. Make the white sauce: Melt butter in a medium saucepan over medium heat, then whisk in flour to form a roux, cooking for 1 minute while stirring constantly. Gradually add milk and chicken broth, whisking until smooth, then add sour cream and whisk again for a lump-free sauce.
  3. Season and thicken sauce: Add cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. Adjust seasonings to taste.
  4. Combine filling: In a medium bowl, mix shredded chicken, frozen corn, and sliced green onions. Pour warm sauce over the mixture, stirring well to coat everything evenly. Let rest briefly for flavors to meld.
  5. 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 easy to fold without tearing.
  6. Assemble tacos: Place a warmed tortilla on a work surface, spoon about 3 tablespoons of filling down the center, sprinkle with approximately 1/2 ounce shredded mozzarella cheese, then fold in half to form tacos. Arrange seam-side up on a parchment-lined baking sheet.
  7. Bake tacos: Bake assembled tacos in preheated 400°F oven for 12-15 minutes until cheese is melted and bubbly and tortillas are golden brown around edges. Remove and let cool 1-2 minutes before serving. Serve immediately, optionally with toppings like salsa, jalapeños, or extra sour cream.

Notes

  • Use room temperature sour cream for a smooth, lump-free sauce.
  • Freshly ground cumin enhances flavor but pre-ground works fine.
  • Warming tortillas before filling prevents breakage and tearing.
  • The sauce thickens further as it cools, so avoid over-simmering.
  • Shredded cooked chicken can be leftover rotisserie or poached chicken.
  • Customize tacos with preferred toppings such as avocado slices or fresh cilantro.

Find it online: https://oliviabakes.com/white-chicken-chili-tacos-recipe/