Delicious White Chicken Chili Tacos Perfect for Family Nights
These White Chicken Chili Tacos are a creamy, comforting dish perfect for family nights.
Equipment
- Saucepan
- Skillet
- Baking sheet
Ingredients
For the Sauce
- 1 cup Sour Cream Use room temperature for better blending.
- 1 can Canned Green Chilis Can substitute with fresh chilies or omit for less heat.
- 1 teaspoon Ground Cumin Freshly ground is preferred for best flavor.
- 2 tablespoons All-Purpose Flour Gluten-free flour may be substituted if needed.
- 1 teaspoon Chili Powder Infuses extra spice into the filling.
- 1 teaspoon Black Pepper Adjust according to your preference.
- 1 cup Skim Milk Any milk alternative works well too.
- 1 cup Chicken Broth Homemade or low-sodium store-bought options are great.
- 2 tablespoons Unsalted Butter Can be replaced with olive oil for a lighter option.
For the Filling
- 2 cups Shredded Chicken Rotisserie or any leftover cooked chicken works.
- 1 cup Frozen Corn Fresh corn can be replaced during peak season.
- 2 tablespoons Green Onions Chives are a suitable substitute.
For Assembling
- 8 pieces Corn Tortillas Warm before filling to prevent tearing.
- 1 cup Shredded Mozzarella Cheese Swap for Monterey Jack for a different flavor.
Instructions
Instructions
- Preheat your oven to 400°F (200°C) to get the perfect environment for your tacos to become melty and golden.
- Prepare ingredients: Measure out your milk, broth, sour cream, and dry spices. Chop the green chilis and slice the green onions to save time later.
- Melt butter in a saucepan over medium heat and whisk in the flour to create a roux. Cook for 1 minute until it is bubbling and slightly golden.
- Gradually whisk in the milk and chicken broth, ensuring the mixture remains smooth. Then, add in the sour cream, whisking until it’s all beautifully combined.
- Stir in cumin, green chilis, chili powder, salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens and gains a rich flavor.
- Combine shredded chicken, corn, and green onions in a bowl. Pour the luscious sauce over the mixture and stir until everything is well coated.
- Warm tortillas in a skillet for about 30 seconds per side to make them pliable, preventing any tearing when you fill them.
- Assemble tacos: Place 3 tablespoons of the creamy chicken filling in each warm tortilla, sprinkle with mozzarella, fold, and arrange them on a baking sheet.
- Bake for 12-15 minutes until the cheese is melted and the tortillas are beautifully golden.
- Let cool for 1-2 minutes before serving so they’re just the right temperature to enjoy with your favorite toppings.
Notes
Optional: Serve with a sprinkle of fresh cilantro or a squeeze of lime for added freshness.