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Best White Chicken Chili Tacos

Best White Chicken Chili Tacos for a Cozy Family Dinner

Best White Chicken Chili Tacos are a quick weeknight dinner filled with tender chicken and sweet corn, perfect for the family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: American
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 Mild heat; can substitute with fresh chilis or omit.
  • 2 tablespoons Ground Cumin Freshly ground preferred for enhanced flavor.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour blend for gluten-free option.
  • 1 teaspoon Chili Powder Adjust to taste based on desired spice level.
  • 1 cup Skim Milk Whole milk can be substituted for richer flavor.
  • 1 cup Chicken Broth Can use vegetable broth for a vegetarian option.
  • 2 tablespoons Unsalted Butter Can substitute with olive oil or margarine.
For the Tacos
  • 2 cups Shredded Chicken Use rotisserie or poached chicken for best results.
  • 1 cup Frozen Corn Can substitute with canned corn or fresh corn.
  • 8 pieces Corn Tortillas Must be warmed for pliability; flour tortillas as alternative.
  • ¼ cup Chopped Green Onions Use chives as a substitute.
  • 1 cup Shredded Mozzarella Cheese Swap with Monterey Jack for a different flavor.

Equipment

  • medium saucepan
  • Large mixing bowl
  • Skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions for Best White Chicken Chili Tacos
  1. Preheat your oven to 400°F (200°C) and gather all your ingredients.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter, whisk in 2 tablespoons of all-purpose flour to form a roux.
  3. Gradually whisk in 1 cup of skim milk and 1 cup of chicken broth until smooth and thickened.
  4. Remove from heat and add 1 cup of sour cream, canned green chilis, cumin, chili powder, and salt.
  5. In a mixing bowl, combine 2 cups of shredded chicken, 1 cup of frozen corn, and ¼ cup of green onions. Pour the creamy sauce over and stir.
  6. Warm corn tortillas in a skillet for 30 seconds on each side.
  7. Spoon 2-3 tablespoons of the creamy chicken mixture into each tortilla and top with shredded mozzarella cheese.
  8. Place the filled tacos seam-side up on a baking sheet and bake for 12-15 minutes.
  9. Let cool for a couple of minutes before serving warm with your favorite toppings.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Feel free to switch the shredded chicken for ground turkey or beans for a variation on these delicious tacos.

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