Name: White Chicken Chili Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 47 min
Cuisine: American
Ingredients: 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); 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); 14 small corn tortillas (warmed before serving); 3.5 oz shredded mozzarella cheese

If you’re looking for a fresh twist on taco night, this White Chicken Chili Tacos Recipe might just become your new go-to. It’s got that comforting creaminess of white chicken chili but wrapped up in a tortilla, making it perfect for dinners when you want something cozy yet a bit different. What I love most? It’s a cinch to whip up, yet it feels indulgent enough to impress guests or just treat yourself after a busy day.

These tacos work wonders for weeknight meals because they come together quickly without sacrificing flavor. Plus, the blend of creamy sauce, tender chicken, and melty mozzarella keeps everyone reaching for seconds. Trust me, once you try this White Chicken Chili Tacos Recipe, you’ll find yourself craving it on repeat—and that’s a promise from someone who really knows her comfort food!

Ingredients You’ll Need

All these ingredients play a key role in making the rich, flavorful filling and soft, warm tortillas shine. I recommend shopping for fresh produce and good-quality butter and cheese to elevate the dish without any extra fuss.

Sour cream: Bring it to room temperature for a smooth sauce without any lumps—it makes a big difference!
Canned green chilis: These add a subtle heat and depth; finely chopping them helps distribute flavor evenly.
Ground cumin: Freshly ground will give you a more vibrant, earthy aroma than pre-ground.
Salt: Season carefully—start with less, then adjust to taste after simmering.
All-purpose flour: I prefer King Arthur for consistent thickening power in the sauce.
Chili powder: Adds gentle warmth, balancing the creaminess perfectly.
Black pepper: Freshly cracked is best for a little spicy kick.
Skim milk: Keeps the sauce light yet creamy—feel free to try whole milk if you want extra richness.
Chicken broth: Use low sodium to control saltiness better.
Unsalted butter: Kerrygold is my go-to because it lends a luscious, buttery flavor.
Green onions: Thinly sliced for a fresh, crisp bite inside the tacos.
Cooked shredded chicken: Leftovers work great here—just make sure it’s cooled before mixing in the sauce.
Frozen corn: I use Birds Eye for sweetness and texture; no need to thaw before adding.
Corn tortillas: Warmed up so they’re soft and pliable for folding without cracking.
Shredded mozzarella cheese: Melts beautifully and adds a mild creaminess that ties everything together.

Variations

I love playing around with this White Chicken Chili Tacos Recipe because it’s so versatile. Feel free to make it your own by swapping ingredients or adding extra layers of flavor—tacos are all about personalization, after all!

Spicy variation: I sometimes add a diced jalapeño or a splash of hot sauce right into the filling for a bit of zing.
Vegetarian option: Swap the chicken for sautéed mushrooms and black beans—it’s delicious and hearty without losing that chili vibe.
Dairy-free: Use a non-dairy sour cream and cheese alternative, plus almond or oat milk in the sauce.
Herbs and extras: A handful of fresh cilantro or a squeeze of lime right before serving brightens up the flavors beautifully.

How to Make White Chicken Chili Tacos Recipe

Step 1: Gather and Prep Your Ingredients

Before turning on the heat, I like to get everything measured and prepped: room-temp sour cream, chopped green chilis, sliced green onions, and shredded chicken ready to go. This little mise en place trick makes the cooking flow so much smoother because you’re not rushing or scrambling. Trust me, it means fewer mistakes and a richer sauce in less time.

Step 2: Build a Creamy Sauce Base

Melt the butter over medium heat and whisk in the flour to create a light roux—it should look slightly bubbly but not browned. This step is crucial because it thickens the sauce and stops it from being runny later. Slowly whisk in the milk and broth, then add your sour cream for that velvety texture. I can’t stress enough how important it is to whisk constantly here to avoid lumps—take your time, it’s worth it.

Step 3: Season and Simmer the Sauce

Now, stir in the cumin, green chilis, chili powder, salt, and pepper. Reduce the heat and let the sauce simmer gently, stirring occasionally, until it thickens enough to coat a spoon. This is where you can taste and tweak the seasoning, so don’t shy away from adjusting salt or spice. Patience here pays off big time in flavor!

Step 4: Mix the Filling

Combine the shredded chicken, frozen corn, and sliced green onions in a bowl, then pour your luscious sauce over and stir everything until perfectly coated. Letting it rest for a minute helps the flavors marry beautifully. I find this resting stage really makes the difference between good and “wow, this is a keeper.”

Step 5: Warm Tortillas and Assemble Tacos

Heat your corn tortillas in a dry skillet for about 30 seconds per side until they’re soft and pliable—this prevents any cracking when folding. Take a tortilla, scoop about 3 tablespoons of filling down the center, sprinkle with mozzarella, then fold it to form the taco. I like to place them seam-side up on parchment paper for easy baking and no messy spills.

Step 6: Bake Until Melty and Golden

Pop the tray into your preheated 400°F oven and bake for 12-15 minutes until the cheese is bubbling and you see golden edges on the tortillas. This final bake not only melts the cheese but crisps up the edges a bit for that irresistible texture contrast. Let the tacos cool just a little before digging in—trust me, those melty cheesy bites are worth a moment’s patience.

How to Serve White Chicken Chili Tacos Recipe

Four golden yellow corn taco shells with light grill marks are arranged in a row on a wooden plate placed on a yellow and white checkered cloth over a white marbled surface. Each taco shell is folded over and filled with three visible layers: the bottom layer is shredded light beige chicken mixed with yellow corn kernels, the middle layer is melted white cheese evenly spread over the chicken, and the top layer is a sprinkling of fresh green chopped herbs. The tacos look warm and soft with slightly crisped edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping these tacos with fresh cilantro, a dollop of sour cream, and a few slices of jalapeño for heat. Sometimes I throw on some diced avocado or a squeeze of lime juice for brightness. These little touches really bring all the flavors to life and make the experience feel a bit more special.

Side Dishes

A light side salad with a citrusy dressing cuts through the richness nicely, or you could serve with Spanish rice or black beans for a heartier meal. I’ve also enjoyed pairing these tacos with a refreshing cucumber and tomato salad when I’m craving something cool and crisp alongside the warm filling.

Creative Ways to Present

For parties, I like to set up a “build your own taco” bar with all the garnishes and sides laid out buffet-style. It’s fun, interactive, and lets everyone customize to their liking. You can also serve the filling in small bowls with mini tortillas for a tapas-style gathering that’s easy and elegant.

Make Ahead and Storage

Storing Leftovers

I keep any leftover filling in an airtight container in the fridge for up to 3 days. The sauce thickens a bit as it chills, so giving it a quick stir and gentle reheat brings it back to perfect taco-filling consistency.

Freezing

I’ve frozen the filling alone with good results—just let it thaw in the fridge overnight and reheat gently on the stove. I don’t recommend freezing the assembled tacos, though, because the tortillas get soggy after thawing.

Reheating

For leftovers, I reheat the filling in a skillet over low-medium heat with a splash of chicken broth or water to loosen it up if needed. To reheat assembled tacos, I prefer a quick bake in a 350°F oven until warmed through and the cheese starts to bubble again.

FAQs

Can I use rotisserie chicken for this White Chicken Chili Tacos Recipe?

Absolutely! Rotisserie chicken works perfectly and saves a lot of time. Just shred the cooked chicken and follow the recipe as is. It’s a great way to turn a quick dinner into something special.
Is it okay to substitute flour with cornstarch in the sauce?

You can use cornstarch instead of flour for gluten-free cooking, but be sure to mix it with cold liquid first and add it slowly to avoid lumps. The sauce might be a bit glossier but will still thicken nicely.
Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead, but I recommend reheating gently and whisking well before adding chicken and assembling the tacos. This keeps the texture smooth and creamy.
What type of cheese works best if I don’t have mozzarella?

Monterey Jack or mild white cheddar are great alternatives that melt well and complement the flavors without overpowering the dish.
Can I use flour tortillas instead of corn?

Definitely! Flour tortillas are more pliable so they won’t crack, but corn tortillas add that classic texture and slight sweetness I love here. It really comes down to personal preference.

Final Thoughts

This White Chicken Chili Tacos Recipe truly holds a special place in my kitchen because it combines comforting chili flavors with the fun of tacos in such an easy way. I hope you enjoy making it as much as I do—feel free to tweak the seasonings or toppings to match your mood. It’s the kind of recipe I’m happy to share with friends, knowing it’ll bring smiles and satisfied appetites every time.