Best White Chicken Chili Tacos: Creamy Comfort for Dinner

These best white chicken chili tacos combine tender chicken and creamy sauce for a satisfying dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 tacos

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1/4 cup sour cream Adds creaminess to the sauce; use full-fat for a richer flavor.
1 tbsp canned green chilis Provides a subtle spice and flavor depth; opt for fresh for a brighter taste.
1/4 tsp ground cumin Adds warmth and earthiness; freshly ground is preferred for enhanced flavor.
1.5 tbsp all-purpose flour Thickens the sauce; use gluten-free flour as a substitute.
1/4 tsp chili powder Offers a mild kick and additional color.
black pepper to taste; provides seasoning balance.
1/2 cup skim milk Contributes to sauce consistency; use whole milk for a richer sauce.
1/2 cup chicken broth Adds flavor and moisture; vegetable broth can be used for a vegetarian option.
1 tbsp unsalted butter For richness in the sauce.

For the Filling

8 oz shredded chicken The main protein; rotisserie chicken can be used for convenience.
3/4 cup frozen corn Adds sweetness and texture contrast; fresh corn can be substituted if in season.
1/4 cup green onions Adds freshness and crunch; use chives as a milder substitute.

For the Tacos

14 small corn tortillas Encases the filling; flour tortillas can be a gluten alternative.
3.5 oz shredded mozzarella cheese Melts beautifully for creaminess; substitute with dairy-free cheese if needed.

Equipment

Medium Saucepan
Skillet
baking sheet
large mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Gather all your ingredients.
Melt 1 tablespoon of unsalted butter in a medium saucepan over medium heat. Whisk in 1.5 tablespoons of all-purpose flour for about 1 minute to develop a light roux.
Slowly pour in 1/2 cup of skim milk and 1/2 cup of chicken broth, whisking continuously. Add sour cream, ground cumin, green chilis, chili powder, and black pepper. Simmer for 3-5 minutes until thickened.
In a large mixing bowl, combine shredded chicken, frozen corn, and green onions. Pour the creamy sauce over the mixture and fold until evenly mixed.
Warm tortillas in a skillet over medium heat for about 30 seconds on each side.
Take a warmed tortilla, add a scoop of filling, sprinkle with mozzarella cheese, fold, and place seam-side up on a baking sheet.
Bake for 12-15 minutes or until cheese is melted and tortillas are golden brown.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftover filling in an airtight container for up to 4 days, keeping tortillas separately. Experiment with toppings like avocados or cilantro to elevate your tacos experience.

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