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Best White Chicken Chili Tacos

Best White Chicken Chili Tacos for Cozy Weeknight Feasts

Experience the Best White Chicken Chili Tacos, a quick family favorite blending chicken in a creamy sauce for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Sauce
  • 1 cup Sour Cream Use at room temperature for smooth blending.
  • 1 can Canned Green Chilis Fresh chilis can be used for extra heat.
  • 1 teaspoon Ground Cumin Freshly ground offers the best aroma.
  • 2 tablespoons All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 tablespoon Chili Powder Smoked chili powder gives an extra smoky taste.
  • 1 teaspoon Black Pepper Freshly cracked packs the strongest flavor.
  • 1 cup Skim Milk Use whole milk or a non-dairy alternative for richness.
  • 1 cup Chicken Broth Go for low-sodium to keep salt in check.
  • 2 tablespoons Unsalted Butter Olive oil can be a lighter substitute.
For the Taco Filling
  • 2 cups Shredded Chicken Leftover rotisserie chicken is perfect.
  • 1 cup Frozen Corn Canned corn can also be a great alternative.
  • 2 scallions Green Onions Adjust quantity if using regular onions.
For the Wrap
  • 8 pieces Corn Tortillas Flour tortillas yield a softer texture.
  • 1 cup Shredded Mozzarella Cheese Try cheddar for a sharper taste.

Equipment

  • Medium Saucepan
  • Skillet
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F. Measure and prepare all your ingredients.
  2. Melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour, cooking for about 1 minute until golden.
  3. Gradually whisk in 1 cup of skim milk and 1 cup of chicken broth, stirring for 3-4 minutes until slightly thickened.
  4. Reduce heat to low, stir in 1 cup of sour cream, 1 can of green chilis, 1 teaspoon of ground cumin, 1 tablespoon of chili powder, and black pepper to taste.
  5. In a large bowl, combine 2 cups of shredded chicken, 1 cup of frozen corn, and 2 chopped green onions. Pour in the creamy sauce and mix.
  6. Warm 8 corn tortillas in a skillet over medium heat for about 30 seconds on each side.
  7. Spoon about 3 tablespoons of the chicken mixture onto each tortilla, sprinkle with 2 tablespoons of shredded mozzarella cheese, and fold.
  8. Place the assembled tacos on a baking sheet and bake for 12-15 minutes until the cheese is melted and tops are golden.
  9. Let the tacos cool for about 5 minutes. Serve warm with optional toppings.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Enjoy with salsa, extra sour cream, or fresh cilantro for added flavor.

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