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White Chicken Chili Tacos

Creamy White Chicken Chili Tacos for Cozy Family Nights

These Creamy White Chicken Chili Tacos are a quick, comforting meal perfect for family nights.
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Prep Time 20 minutes
Cook Time 15 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 room temperature for smooth blending.
  • 1 can Canned Green Chilis Substitute with fresh chilis if preferred.
  • 1 teaspoon Ground Cumin Freshly ground cumin is preferred for richer flavor.
  • 2 tablespoons All-Purpose Flour King Arthur brand recommended for consistent results.
  • 1 tablespoon Chili Powder Adjust the quantity based on heat preference.
  • 1 cup Skim Milk Can substitute with any milk or milk alternative.
  • 1 cup Chicken Broth Low-sodium broth helps control saltiness.
  • 2 tablespoons Unsalted Butter Kerrygold is suggested for flavor.
For the Taco Filling
  • 2 stalks Green Onions Shallots can be used as an alternative.
  • 3 cups Shredded Chicken Rotisserie chicken is ideal for convenience.
  • 1 cup Frozen Corn Can replace with fresh corn when in season.
For Assembling
  • 8 units Corn Tortillas Flour tortillas can be a gluten-free option.
  • 1 cup Shredded Mozzarella Cheese Substitute with other melting cheeses like Monterey Jack.

Equipment

  • medium saucepan
  • non-stick skillet
  • Large Mixing Bowl
  • baking sheet

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Gather all ingredients for a smooth cooking process.
  2. Shred the rotisserie chicken, dice green onions, and measure out canned green chilis and frozen corn.
  3. In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and stir constantly for about 1 minute until bubbly and lightly golden.
  4. Gradually pour in skim milk and chicken broth into the roux while whisking continuously until smooth. Allow the sauce to simmer gently.
  5. Stir in sour cream, green chilis, ground cumin, and chili powder. Season with salt and pepper to taste. Simmer for an additional 3-5 minutes.
  6. Combine shredded chicken, frozen corn, and half of the diced green onions in a large mixing bowl. Add warm creamy sauce and fold gently.
  7. Warm corn tortillas in a non-stick skillet for about 20 seconds on each side until pliable.
  8. Place a spoonful of chicken and creamy filling onto each tortilla. Top with shredded mozzarella cheese, then fold gently.
  9. Bake assembled tacos in the preheated oven for 12-15 minutes until cheese is bubbly and tortillas are golden brown.
  10. Allow tacos to cool for a couple of minutes before serving. Serve with toppings like avocado, salsa, or sliced jalapeños.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Leftover filling can be stored in an airtight container for up to 4 days. Avoid freezing assembled tacos as they can become soggy.

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