Description

These best white chicken chili tacos feature a creamy, mildly spiced white sauce made from sour cream and green chilis, combined with tender shredded chicken, sweet corn, and melted mozzarella cheese, all wrapped in warm corn tortillas. Perfect for quick weeknight dinners, these tacos are kid-friendly, comforting, and easy to prepare with simple pantry staples.

Ingredients

Scale

Sauce

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 tbsp unsalted butter
1/2 cup skim milk
1/2 cup chicken broth

Filling

8 oz shredded cooked chicken (rotisserie or cooked breast/thighs)
3/4 cup frozen corn
1/4 cup green onions (thinly sliced)

Assembly

14 small corn tortillas (warmed)
3.5 oz shredded mozzarella cheese

Instructions

Prepare Ingredients and Preheat: Measure and prep all ingredients: room temperature sour cream, milk, chicken broth, green chilis, spices, sliced green onions, shredded chicken, and frozen corn. Preheat your oven to 400°F to get ready for baking the assembled tacos.
Build the Cream Sauce Base: Melt unsalted butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a light roux. Gradually whisk in the skim milk and chicken broth, then add the sour cream, whisking constantly until smooth and lump-free.
Season and Thicken the Sauce: Add ground cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally until the sauce thickens and coats the back of a spoon; avoid over-thickening.
Combine Chicken Filling: In a bowl, mix together shredded chicken, frozen corn, and sliced green onions. Pour the warm cream sauce over the mixture and stir until evenly coated. Let the filling rest for a minute to meld flavors.
Warm Tortillas and Assemble Tacos: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until warm and pliable. Place each tortilla on a work surface, spoon about 3 tablespoons of the chicken filling down the center, sprinkle with approximately 1/2 ounce shredded mozzarella, then fold in half to form tacos. Place them seam-side up on a parchment-lined baking sheet.
Bake and Serve: Bake assembled tacos in the preheated 400°F oven for 12-15 minutes until the cheese is melted, bubbly, and tortillas start turning golden. Remove and cool for 1-2 minutes before serving. Enjoy immediately with optional toppings like salsa, jalapeños, or extra sour cream.

Notes

Ensure to cook the roux fully (about 1 minute) to avoid a raw flour taste in the sauce.
Add milk and broth gradually while whisking to prevent lumps in the sauce.
Warm and toast tortillas before filling to prevent sogginess and maintain shape.
Use about 2-3 tablespoons of filling per tortilla to make folding easy and prevent spilling during baking.
Store leftover filling separately from tortillas to keep tortillas from becoming soggy.
Freeze only the chicken chili filling, not the assembled tacos, for best texture when reheated.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: American Southwestern

Keywords: white chicken chili tacos, creamy chicken tacos, easy weeknight tacos, rotisserie chicken recipe, mild chicken chili, kid-friendly tacos, quick chicken dinner