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White Chicken Chili Tacos Recipe

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★★★★★

4.9 from 144 reviews

This Best White Chicken Chili Tacos recipe features tender shredded chicken combined with a creamy, mildly spiced white chili sauce, sweet corn, and green onions. The filling is wrapped in warm corn tortillas, topped with melted mozzarella cheese, and baked until golden and bubbly for a comforting, flavorful taco experience perfect for any occasion.

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 (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. Prepare Ingredients: Preheat your oven to 400°F. Measure out the milk, chicken broth, sour cream (room temperature), and spices. Finely chop the green chilis and thinly slice the green onions. Have the cooked shredded chicken and frozen corn ready. This ensures a quick and smooth sauce preparation.
  2. Make the Roux and Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute to make a light roux. Gradually whisk in milk and chicken broth, then add sour cream, whisking until smooth and lump-free.
  3. Season and Simmer Sauce: Stir in cumin, 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 spoon. Adjust seasoning as needed.
  4. Combine Filling: In a bowl, mix the shredded chicken, frozen corn, and green onions. Pour the warm sauce over and stir to evenly coat. Let the filling rest for a minute to meld flavors.
  5. Warm Tortillas and Assemble Tacos: Heat corn tortillas in a dry skillet over medium-low heat about 30 seconds per side until pliable. Place a tortilla on a surface, add about 3 tablespoons of filling, sprinkle 1/2 ounce mozzarella cheese, and fold in half. Arrange tacos seam-side up on a parchment-lined baking sheet.
  6. Bake: Bake assembled tacos in the preheated 400°F oven for 12–15 minutes until cheese melts and tortillas turn golden brown. Let cool 1–2 minutes before serving. Serve immediately with optional toppings like salsa or jalapeños.

Notes

  • Make sure sour cream is at room temperature to avoid lumps in the sauce.
  • Finely chopping green chilis helps distribute flavor evenly.
  • Warming tortillas before assembling prevents cracking or tearing.
  • Do not over-reduce the sauce as it will thicken more while cooling.
  • Feel free to customize toppings such as extra sour cream, salsa, or fresh jalapeños to taste.
  • Leftovers can be reheated in the oven to maintain taco crispness.

Keywords: white chicken chili tacos, creamy chicken tacos, baked chicken tacos, mozzarella chicken tacos, white chili sauce recipe

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