Dinner

White Chicken Chili Tacos with Creamy Green Chili Sauce Recipe

ByMatteo Rossi February 3, 2026February 3, 2026

Introduction

White chicken chili tacos offer a creamy, comforting twist on classic tacos, featuring tender shredded chicken, sweet corn, and melted mozzarella enveloped in warm corn tortillas. This quick and kid-friendly recipe is perfect for busy weeknights and uses simple pantry ingredients you likely already have.

The image shows a black rectangular tray holding six golden-yellow taco shells arranged in two neat rows. Each taco is filled with a creamy chicken mixture featuring small pieces of corn, topped with melted white cheese that has a smooth, slightly bubbly texture. Freshly chopped green cilantro is sprinkled evenly over the surface, adding a pop of color. The tray sits on a white marbled surface with a brown cloth and a bottle of olive oil nearby, creating a warm and rustic setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup sour cream (room temperature)
1 tbsp canned green chilis (finely chopped)
1/4 tsp ground cumin
1/4 tsp chili powder
Salt to taste
Black pepper to taste
1.5 tbsp all-purpose flour
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter
1/4 cup green onions (thinly sliced)
8 oz shredded cooked chicken
3/4 cup frozen corn
14 small corn tortillas (warmed)
3.5 oz shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 400°F. Prepare your ingredients by measuring milk, chicken broth, sour cream, and spices. Finely chop green chilis and slice green onions thinly. Have shredded chicken and frozen corn ready.
Step 2: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in milk and chicken broth, then add sour cream, stirring until smooth.
Step 3: Add cumin, green chilis, chili powder, salt, and black pepper to the sauce. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon. Adjust seasonings to taste.
Step 4: In a medium bowl, combine shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the mixture and stir until evenly coated. Let the filling rest briefly to meld flavors.
Step 5: Warm corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable. Place a tortilla on a flat surface, spoon about 3 tablespoons of filling down the center, sprinkle with approximately 1/2 ounce mozzarella, then fold in half. Arrange tacos seam-side up on a parchment-lined baking sheet.
Step 6: Bake the assembled tacos in the preheated oven for 12-15 minutes until cheese melts and tortillas turn golden around the edges. Let cool 1-2 minutes before serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut, or poach and shred your own chicken breasts or thighs for juicier meat.
Substitute flour tortillas if preferred, though corn tortillas give an authentic texture.
Replace sour cream with Greek yogurt for a tangy twist and added protein.
Swap mozzarella for Monterey Jack or a Mexican cheese blend for different melting flavors.
For a vegetarian version, replace chicken with cooked white beans.
Cook the roux fully and add liquids gradually while whisking to avoid lumps and achieve a smooth sauce.
Toast tortillas before filling to prevent sogginess and help them hold their shape.
Use about 2-3 tablespoons of filling per tortilla to avoid overfilling and spills.

Storage

Store leftover chicken chili filling in an airtight container in the fridge for up to 4 days, keeping tortillas separate to prevent sogginess. Freeze the filling for up to 3 months in freezer-safe containers; do not freeze assembled tacos. Reheat filling on the stove over medium heat or in the microwave in 30-second intervals, stirring between each, adding a splash of broth or milk if it thickens too much.

How to Serve

A black rectangular tray on a white marbled texture surface holds seven yellow corn tortillas folded in the middle, each filled with three visible layers: a base of cooked chicken mixed with corn, a middle layer of melted white cheese, and topped with chopped green herbs scattered evenly. The tortillas are slightly browned on the edges, adding a toasted texture. A bottle with yellow olive oil is visible in the top right corner, and a yellow and white checkered cloth is partially under the tray on the bottom left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this recipe?

Yes, leftover cooked chicken works perfectly and saves time. Just shred it into bite-sized pieces before mixing with the sauce.

How do I prevent the sauce from becoming lumpy?

To avoid lumps, cook the flour and butter mixture for a full minute before adding liquids, and add the milk and broth gradually while whisking constantly over medium-low heat.