Best White Chicken Chili Tacos for Quick Family Dinners
Best White Chicken Chili Tacos are quick, family-friendly, and delicious, perfect for busy weeknights.
Equipment
- Oven
- Saucepan
- Skillet
- Baking sheet
- Mixing bowl
Ingredients
For the Sauce
- 1 cup sour cream use room temperature for smoother blending
- 1 can canned green chilis fine chop before using
- 1 teaspoon ground cumin freshly ground preferred
- 3 tablespoons all-purpose flour used to create a roux
- 1 tablespoon chili powder adjust based on spice preference
- 1 cup skim milk can substitute with whole milk
- 1 cup chicken broth
- 2 tablespoons unsalted butter opt for high-quality butter
For the Filling
- 2 cups shredded chicken leftover rotisserie chicken recommended
- 1 cup frozen corn can substitute with fresh corn
- 4 each green onions finely sliced, use both green and white parts
For the Tacos
- 8 pieces corn tortillas warm before filling to prevent tearing
- 1 cup shredded mozzarella cheese melts beautifully
Instructions
Cooking Instructions
- Preheat your oven to 400°F.
- Prepare your ingredients by chopping the green chilis and slicing the green onions.
- Melt the butter over medium heat and add the flour to make a roux.
- Gradually whisk in the skim milk and chicken broth to the roux, then stir in the sour cream.
- Add the cumin, green chilis, chili powder, salt, and pepper to the sauce.
- In a bowl, combine the shredded chicken, corn, and green onions; stir in the warm sauce.
- Warm the corn tortillas in a skillet briefly.
- Fill each tortilla with the chicken filling and sprinkle mozzarella cheese on top.
- Arrange filled tacos on a baking sheet and bake for 12-15 minutes.
- Cool briefly before serving and garnish with optional toppings.
Notes
Feel free to add toppings like avocado or cilantro for extra flavor!