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Best White Chicken Chili Tacos

Best White Chicken Chili Tacos for Cozy Family Nights

Experience the Best White Chicken Chili Tacos, a cozy family meal featuring creamy sauce and rotisserie chicken.
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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 Creamy Sauce
  • 1 cup Sour Cream Use room temperature for smooth blending.
  • 1 can Canned Green Chilis Can substitute with fresh jalapeños for extra kick.
  • 1 teaspoon Ground Cumin Freshly ground is preferred for better flavor.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 2 teaspoons Chili Powder Adjust the amount for desired heat level.
  • 1 cup Skim Milk Can replace with whole milk or a dairy-free alternative.
  • 1 cup Chicken Broth Use low-sodium broth for a healthier option.
  • 2 tablespoons Unsalted Butter Can substitute with olive oil for a lighter version.
For the Tacos
  • 2 cups Shredded Chicken Use leftover or rotisserie chicken for ease.
  • 1 cup Frozen Corn Fresh corn can be used if available.
  • 1/4 cup Green Onions Leeks can be used as a substitute.
  • 10 pieces Corn Tortillas Flour tortillas can be swapped if preferred.
  • 1 cup Shredded Mozzarella Cheese Use any melting cheese like Monterey Jack or Cheddar as a substitute.

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Sprinkle in 2 tablespoons of all-purpose flour and whisk for about 1 minute to create a roux.
  3. Slowly pour in 1 cup of skim milk and 1 cup of chicken broth, whisking continuously until the mixture thickens.
  4. Stir in 1 cup of sour cream, 1 can of drained green chilis, 1 teaspoon of ground cumin, and 2 teaspoons of chili powder. Cook for an additional 2-3 minutes.
  5. In a 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 well coated.
  7. Warm 10 corn tortillas in a skillet for about 30 seconds per side until pliable.
  8. Spoon 3 tablespoons of the chicken filling onto each tortilla and sprinkle shredded mozzarella on top before folding.
  9. Place the filled tortillas on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
  10. Remove from oven and let cool slightly before serving.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store leftover chicken chili filling in an airtight container for up to 4 days. Freeze filling in portioned bags for up to 3 months.

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