Best White Chicken Chili Tacos for a Cozy Family Dinner
Experience the comforting Best White Chicken Chili Tacos featuring creamy sauce, tender chicken, and sweet corn, perfect for any family gathering!
Equipment
- Saucepan
- - Large bowl
- - Skillet
- Baking sheet
Ingredients
For the Creamy Sauce
- 1 cup sour cream Use room temperature for smoother blending.
- 1 can canned green chilis Fresh chilis can be substituted for more heat.
- 1 teaspoon ground cumin Freshly ground is preferred for best results.
- 2 tablespoons all-purpose flour Gluten-free flour can substitute if needed.
- 1 tablespoon chili powder Adjust to taste for desired spice levels.
- 1 cup skim milk Can be replaced with whole milk or a dairy alternative.
- 1 cup chicken broth Opt for low-sodium versions if desired.
- 2 tablespoons unsalted butter Olive oil can be used for a lighter option.
For the Filling
- 2 cups shredded chicken Rotisserie chicken is convenient.
- 1 cup frozen corn Fresh corn is a great substitute when in season.
- 2 pieces green onions Chives can be used in place of green onions.
- 1 cup shredded mozzarella cheese Monterey Jack can be swapped in for a different flavor.
For the Tacos
- 8 pieces corn tortillas Flour tortillas are a suitable alternative.
Instructions
Instructions
- Preheat your oven to 400°F. While it heats, gather your ingredients to streamline the cooking process.
- In a saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour, cooking for about 1 minute until lightly golden for a flavorful roux.
- Gradually whisk in the skim milk and chicken broth, ensuring the mixture is smooth. Add the sour cream, mixing until fully incorporated and creamy, then simmer to thicken for 3-5 minutes.
- In a large bowl, mix the shredded chicken, frozen corn, and chopped green onions. Pour in the creamy sauce and gently stir until everything is combined and well-coated.
- Heat corn tortillas individually in a skillet over medium heat until they're pliable. This helps prevent tearing when you fill them.
- Spoon about 3 tablespoons of the chicken mixture into each tortilla, followed by about 1/2 ounce of shredded mozzarella cheese, then fold them gently.
- Place the folded tacos seam-side up on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the cheese is melted and tortillas turn golden brown.
- Allow the tacos to cool for 1-2 minutes before digging in, and watch as everyone comes back for seconds!
Notes
Optional: Garnish with fresh cilantro or a squeeze of lime for added brightness. For optimal taste, reheat only the filling and fill fresh tortillas just before serving for that delightful warm crunch.