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White Chicken Chili Tacos

Creamy White Chicken Chili Tacos for Cozy Family Nights

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Delicious White Chicken Chili Tacos are a cozy family dinner that combines creamy sauces and rotisserie chicken, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Sour Cream Room temperature for smooth blending.
  • 1 can Canned Green Chilis Substitute with fresh chilis for more heat.
  • 1 teaspoon Ground Cumin Freshly ground enhances flavor.
  • 2 tablespoons All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Chili Powder Adjust based on preferred heat level.
  • 1 cup Skim Milk Whole milk can be used for a richer sauce.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian option.
  • 2 tablespoons Unsalted Butter Margarine can be used as a substitute.
For the Filling
  • 3 cups Shredded Chicken Rotisserie chicken saves time.
  • 1 cup Frozen Corn Fresh or canned can also be used.
  • 2 stalks Green Onions Chives can substitute if desired.
For Assembly
  • 8 Small Corn Tortillas Flour tortillas can also be used.
  • 1 cup Shredded Mozzarella Cheese Cheddar can be used for a sharper flavor.

Equipment

  • saucepan
  • Mixing Bowl
  • Skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients while the oven heats.
  2. Measure out chicken broth, milk, and sour cream. Chop canned green chilis and slice green onions.
  3. In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute until golden.
  4. Gradually whisk in skim milk and chicken broth, stirring until combined. Add sour cream, cumin, and chili powder. Simmer for about 5 minutes until thickened.
  5. In a large bowl, mix shredded chicken, frozen corn, and green onions. Drizzle the sauce over and stir until well-coated.
  6. Heat a skillet over medium heat and warm corn tortillas for about 30 seconds on each side.
  7. Spoon about 2-3 tablespoons of the filling into a warm tortilla. Top with shredded mozzarella and fold the tortilla.
  8. Place tacos on a baking sheet and bake for 12-15 minutes until cheese is melted and tortillas are golden.
  9. Serve immediately with salsa, jalapeños, or green onions.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 32gProtein: 23gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 10mg

Notes

These tacos are best enjoyed while hot and can be paired with Mexican rice or a salad for a complete meal.

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