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White Chicken Chili Tacos

Creamy White Chicken Chili Tacos for Busy Weeknights

Delicious White Chicken Chili Tacos, perfect for quick weeknight dinners with a creamy sauce and tender chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Sour Cream Use room temperature for smooth blending.
  • 1 can Canned Green Chilis Add mild heat and flavor.
  • 1 teaspoon Ground Cumin Enhances flavor.
  • 2 tablespoons All-Purpose Flour Thickens the sauce, use gluten-free flour if needed.
  • 1 tablespoon Chili Powder Adjust for spice preference.
  • 1 cup Skim Milk Can substitute with whole milk or non-dairy alternatives.
  • 1 cup Chicken Broth Vegetable broth can be used as a vegetarian option.
  • 2 tablespoons Unsalted Butter Contributes richness.
For the Filling
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience.
  • 1 cup Frozen Corn Thawed; fresh corn can be used.
  • 1 bunch Green Onions Sliced.
For Assembly
  • 8 pieces Corn Tortillas Warm slightly for flexibility.
  • ½ ounce Shredded Mozzarella Cheese Can substitute with Monterey Jack or cheddar.

Equipment

  • medium saucepan
  • skillet
  • Baking Sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather all ingredients.
  2. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. 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. Stir in 1 cup of sour cream, 1 teaspoon ground cumin, and 1 tablespoon chili powder. Cook for 3-5 minutes until thick.
  4. In a large bowl, combine 2 cups of shredded chicken, 1 cup of thawed frozen corn, and sliced green onions. Pour the sauce over the mixture.
  5. Warm 8 corn tortillas in a skillet for about 30 seconds on each side.
  6. Fill each tortilla with approximately 3 tablespoons of the chicken filling and top with ½ ounce shredded mozzarella cheese. Fold the tortillas.
  7. Place tacos seam-side up on a baking sheet and bake for 12-15 minutes until cheese is melted and tortillas are golden.
  8. Cool for about 5 minutes before serving.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 32gProtein: 25gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 560mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Perfect for busy weeknights, these tacos come together quickly and are sure to please the entire family.

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