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–+ servings
White Chicken Chili Tacos

Savory White Chicken Chili Tacos for Cozy Family Dinners

Delight in these White Chicken Chili Tacos, a cozy family dinner full of creamy chicken and warm tortillas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Sour Cream Use room temperature for better blending.
  • 1 can Canned Green Chilis Can use fresh chilis for a spicier kick.
  • 1 teaspoon Ground Cumin Freshly ground is preferred.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for gluten-sensitive diets.
  • 1 tablespoon Chili Powder
  • 1 cup Skim Milk Substitute with almond milk for a dairy-free option.
  • 1 cup Chicken Broth Use low-sodium broth to control salt levels.
  • 2 tablespoons Unsalted Butter Alternatives include olive oil or margarine.
For the Filling
  • 2 cups Shredded Chicken Ideally from rotisserie chicken or cooked leftover chicken.
  • 1 cup Frozen Corn Adds sweetness and texture; fresh corn can be used in season.
  • 1/4 cup Chopped Green Onions Can substitute with chopped chives.
For Assembly
  • 8 pieces Corn Tortillas Ensure they are warmed to prevent tearing.
  • 1 cup Shredded Mozzarella Cheese Substitute with cheddar or queso blanco.

Equipment

  • Saucepan
  • mixing bowl
  • skillet
  • Baking Sheet

Method
 

Steps
  1. Preheat your oven to 400°F (200°C) and gather all your ingredients.
  2. In a saucepan over medium heat, melt 2 tablespoons of unsalted butter and whisk in 2 tablespoons of all-purpose flour, stirring for about 1 minute.
  3. Gradually add in 1 cup of skim milk and 1 cup of chicken broth, whisking continuously until smooth. Stir in 1 cup of sour cream.
  4. Reduce heat to low and mix in 1 teaspoon of ground cumin, 1 can of diced green chilis, and 1 tablespoon of chili powder. Simmer for 3-5 minutes until thickened.
  5. In a large mixing bowl, combine 2 cups of shredded chicken, 1 cup of frozen corn, and 1/4 cup of chopped green onions.
  6. Pour the creamy sauce over the chicken mixture and stir gently until evenly coated.
  7. Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  8. Fill each tortilla with about 3 tablespoons of the creamy chicken mixture and top with shredded mozzarella cheese, then fold in half.
  9. Place the assembled tacos seam-side up on a greased baking sheet and bake for 12-15 minutes.
  10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 3mg

Notes

These White Chicken Chili Tacos are incredibly versatile, and you can swap ingredients based on what you have at home.

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