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Best White Chicken Chili Tacos

Best White Chicken Chili Tacos Your Family Will Devour

A delightful fusion of flavors, these Best White Chicken Chili Tacos are perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Sauce
  • 1 cup Sour Cream Ensure it’s at room temperature for smooth blending.
  • 1 can Canned Green Chilis Adjust amount based on spice preference.
  • 1 teaspoon Ground Cumin Freshly ground is preferred.
  • 2 tablespoons All-Purpose Flour King Arthur brand is recommended.
  • 1 teaspoon Chili Powder Adjust based on taste.
  • 1 cup Skim Milk Can substitute with whole milk.
  • 1 cup Chicken Broth Vegetable broth can be used for vegetarian option.
  • 2 tablespoons Unsalted Butter Kerrygold is suggested.
For the Filling
  • 2 cups Shredded Chicken Use rotisserie for convenience.
  • 1 cup Frozen Corn Fresh corn can be used when in season.
  • 3 tablespoons Green Onions Use a sharp knife for even slicing.
For Assembly
  • 8 pieces Corn Tortillas Warm before use to prevent tearing.
  • 1 cup Shredded Mozzarella Cheese Substitute with cheddar if desired.

Equipment

  • Medium saucepan
  • Skillet
  • large bowl
  • Baking sheet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients and prep your workspace.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour.
  3. Gradually add 1 cup of skim milk and 1 cup of chicken broth, whisking constantly until smooth and simmering.
  4. Stir in 1 cup of sour cream, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder, simmer for 5 minutes.
  5. In a large bowl, mix together 2 cups of shredded chicken, 1 cup of frozen corn, and chopped green onions.
  6. Heat a skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side.
  7. On each tortilla, spoon about 3 tablespoons of the chicken filling and top with shredded mozzarella cheese.
  8. Place the baking sheet in the oven and bake for 12-15 minutes until the cheese is melted and tortillas are golden brown.
  9. Allow to cool for 1-2 minutes before serving with optional toppings like guacamole or salsa.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Feel free to swap shredded chicken for turkey or try different cheeses for a twist on this recipe.

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