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Best White Chicken Chili Tacos

Best White Chicken Chili Tacos

A delightful twist on traditional tacos with a rich and creamy white chicken chili filling.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 14 tacos
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 60 ml sour cream Room temperature for smooth blending
  • 1 tbsp canned green chilis Finely chopped
  • 0.25 tsp ground cumin Freshly ground preferred for more flavor
  • 1 tsp salt Adjust to taste
  • 1.5 tbsp all-purpose flour I prefer King Arthur
  • 0.25 tsp chili powder
  • 1 tsp black pepper Adjust to taste
  • 120 ml skim milk
  • 120 ml chicken broth
  • 1 tbsp unsalted butter I use Kerrygold for richness
  • 60 g green onions Thinly sliced, about 1/8-inch pieces
Filling
  • 227 g shredded chicken Cooked and cooled
  • 180 g frozen corn I use Birds Eye
Assembly
  • 14 pieces small corn tortillas Warmed before serving
  • 100 g shredded mozzarella cheese

Equipment

  • Skillet

Method
 

  1. In a skillet, melt the butter over medium heat. Add the flour and cook for 1 minute.
  2. Gradually whisk in chicken broth and milk. Cook until thickened, about 3-5 minutes.
  3. Stir in sour cream, green chilis, cumin, chili powder, salt, and black pepper. Cook for another 2 minutes.
  4. Add shredded chicken, corn, and green onions. Cook until heated through.
  5. Assemble tacos by filling each tortilla with the chicken mixture and topping with mozzarella cheese.

Notes

Warm the tortillas before assembling for the best texture. Feel free to add fresh cilantro or a squeeze of lime for extra flavor.