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Best White Chicken Chili Tacos

Savory Best White Chicken Chili Tacos for Busy Weeknights

Enjoy the Best White Chicken Chili Tacos for quick, delicious weeknight dinners filled with tender chicken, creamy sauce, and sweet corn.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 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 smoother blending
  • 1 can Canned Green Chilis substitute with fresh chilis for a spicier kick
  • 1 teaspoon Ground Cumin freshly ground preferred
  • 2 tablespoons All-Purpose Flour King Arthur is recommended
  • 1 tablespoon Chili Powder adjust based on spice tolerance
  • 1 cup Skim Milk substitute with whole milk for a richer taste
  • 1 cup Chicken Broth vegetable broth can be used for a lighter option
  • 2 tablespoons Unsalted Butter Kerrygold suggested for enhanced flavor
For the Filling
  • 2 cups Shredded Chicken preferably rotisserie for ease
  • 1 cup Frozen Corn fresh corn can be used
  • 2 whole Green Onions can substitute with chives if needed
For Assembly
  • 8 corn tortillas Corn Tortillas pre-warming helps prevent tearing
  • 1 cup Shredded Mozzarella Cheese swap for pepper jack for extra heat

Equipment

  • Medium Saucepan
  • large mixing bowl
  • Skillet
  • Baking Sheet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and gather all your ingredients.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to form a light roux.
  3. Gradually add 1 cup of skim milk and 1 cup of chicken broth to the roux, whisking constantly. Stir in 1 cup of sour cream until smooth.
  4. Sprinkle in 1 teaspoon of ground cumin, 1 can of drained canned green chilis, and 1 tablespoon of chili powder. Add salt and pepper, simmer for 5 to 7 minutes.
  5. In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of frozen corn, and 2 chopped green onions. Pour in the warm creamy sauce and toss.
  6. Warm 8 corn tortillas in a skillet for about 30 seconds on each side until pliable.
  7. Add 2 to 3 tablespoons of the chicken mixture to each warm tortilla, sprinkle with mozzarella cheese, fold over.
  8. Line a baking sheet with parchment paper and bake for 12 to 15 minutes until the cheese is bubbly and the tortillas are golden.
  9. Let the tacos cool for a couple of minutes and serve warm, with your favorite toppings.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 32gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 700mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

These tacos are meal prep friendly; leftovers can be stored in the fridge or freezer.

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