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White Chicken Chili Tacos

These tacos bring a cozy vibe with perfectly spiced shredded chicken mingled with a creamy sauce, all snuggled in soft corn tortillas. It's the perfect weeknight dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Creamy Sauce
  • 1/4 cup sour cream room temperature for easier mixing
  • 1 tablespoon canned green chilis finely chopped for extra zest
  • 1/4 teaspoon ground cumin opt for freshly ground for enhanced flavor
  • 1/4 teaspoon chili powder
  • Salt according to taste
  • Black pepper to taste
  • 1/2 cup skim milk
  • 1/2 cup chicken broth
  • 1 tablespoon unsalted butter Kerrygold adds nice richness
  • 1 1/2 tablespoons all-purpose flour King Arthur recommended
Taco Filling
  • 8 oz shredded chicken ensure it’s cooked and cooled
  • 3/4 cup frozen corn Birds Eye is a great option
  • 1/4 cup green onions sliced thinly, around 1/8-inch pieces
  • 14 small corn tortillas warm them up before serving
  • 3.5 oz shredded mozzarella cheese

Method
 

Preparation
  1. Melt the unsalted butter in a saucepan over medium heat.
  2. Whisk in all-purpose flour until it forms a smooth paste.
  3. Gradually add skim milk and chicken broth, stirring constantly to prevent lumps. Simmer until the mixture thickens.
  4. Remove the saucepan from the heat. Stir in sour cream until fully blended.
  5. Mix in the canned green chilis, ground cumin, chili powder, salt, and black pepper.
Combining
  1. In a large bowl, combine shredded chicken with frozen corn.
  2. Add thinly sliced green onions.
  3. Pour the prepared sauce over the mixture and coat evenly.
Serving
  1. Warm your corn tortillas before assembly.
  2. Spoon the filling onto each tortilla and top with shredded mozzarella cheese, letting it melt slightly.
  3. Arrange the tacos on a platter and enjoy!

Notes

These tacos are best enjoyed fresh. Store leftovers in an airtight container for up to 3 days in the fridge or freeze the filling for up to 2 months. Reheat before serving.