Go Back
–+ servings
Best White Chicken Chili Tacos

Best White Chicken Chili Tacos You'll Crave Every Weeknight

Enjoy the Best White Chicken Chili Tacos, a quick weekday delight with tender chicken and creamy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup sour cream use room temperature for smooth blending
  • 1 can canned green chilis drained or substitute fresh jalapeños
  • 1 teaspoon ground cumin freshly ground enhances flavor
  • 2 tablespoons all-purpose flour substitute gluten-free flour if needed
  • 1 teaspoon chili powder adjust for desired spiciness
  • 1 dash black pepper use freshly ground for best results
  • 1 cup skim milk almond or oat milk can be used
  • 1 cup chicken broth homemade or low-sodium options
  • 2 tablespoons unsalted butter substitute with olive oil for lighter option
For the Filling
  • 2 cups shredded chicken rotisserie chicken for quick prep
  • ½ cup chopped green onions can use chives as a substitute
  • 1 cup frozen corn fresh or canned corn can be used
For Assembly
  • 8 pieces corn tortillas or use flour tortillas
  • 1 cup shredded mozzarella cheese try blends or pepper jack for variation

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Skillet
  • Oven

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Gather all ingredients to streamline the cooking process.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour and stir for about 1 minute to create a light roux.
  3. Gradually whisk in 1 cup of skim milk and 1 cup of chicken broth to the roux, then stir in 1 cup of sour cream, 1 can of drained green chilis, 1 teaspoon of ground cumin, chili powder, and black pepper.
  4. In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of frozen corn, and ½ cup of chopped green onions. Pour the creamy sauce over the filling and stir to combine.
  5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  6. Fill each tortilla with approximately 3 tablespoons of the chicken mixture and a sprinkle of shredded mozzarella cheese. Fold the tortilla to enclose the filling.
  7. Place the assembled tacos on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden and crispy.
  8. Allow the tacos to cool briefly before serving with fresh salsa or extra sour cream.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 34gProtein: 16gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 15mgIron: 10mg

Notes

Perfectly creamy sauce by whisking gradually. Store leftovers separately for best texture.

Tried this recipe?

Let us know how it was!