White Chicken Chili Tacos

The combination of tender shredded chicken with creamy chili sauce all nestled in crispy baked tortillas makes these White Chicken Chili Tacos a cozy weeknight favorite. This recipe takes the comforting flavors of white chicken chili and packs them into fun easy-to-eat tacos with a bubbly cheesy top. Quick to throw together and a sure crowd pleaser these have become a staple on my game day table and for casual family dinners.

My family always lights up when I bring out these tacos and my kids love assembling their own at the table. I first made this on a cold rainy night and now it is our official taco Tuesday go-to.

Ingredients

• Sour cream: For creaminess and subtle tang choose full fat for richest flavor
• Canned green chiles: For mild heat and Southwestern flavor look for fire roasted for extra depth
• Ground cumin: Brings earthy warmth test freshness by aroma
• Chili powder: Adds gentle heat and smoky color opt for a mild blend if serving kids
• All-purpose flour: To thicken the sauce make sure it is not expired for best results
• Milk: For a silky sauce use whole milk if possible
• Chicken broth: Boosts savory depth choose low sodium to control saltiness
• Unsalted butter: For sautéing and flavor use fresh for the best aroma
• Green onions: Bring brightness and colorful crunch choose firm crisp stalks
• Cooked shredded chicken: Offers a hearty base use rotisserie or leftovers for convenience
• Frozen corn: Adds sweetness and texture pick sweet corn with vibrant yellow kernels
• Corn tortillas: Make the perfect hand-held wrapper look for fresh pliable tortillas
• Shredded mozzarella cheese: Melts beautifully for a gooey top buy block cheese and shred for best melt

Instructions

Prep the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred Celsius so it preheats evenly and is fully hot when you are ready to bake

Make the Roux:

Place a saucepan over medium heat and melt your butter until foamy this is the flavor starter. Sprinkle in the flour and stir constantly for about a minute until it smells slightly toasty. This cooks out any raw flour taste and helps the sauce thicken

Build the Sauce:

Slowly pour in the milk and chicken broth while whisking nonstop this keeps your sauce lump free. Keep whisking until the mixture looks smooth and silky

Add the Creamy Base and Spices:

Add the sour cream to the pan and whisk until fully melted into the sauce let it become velvety. Then stir in cumin green chiles chili powder salt and pepper and reduce heat. Let simmer gently for three to five minutes until the sauce thickens just enough to coat a spoon

Combine Filling Ingredients:

In a large bowl mix the shredded chicken frozen corn and sliced green onions. Pour the hot chili sauce over the top and stir well until every ingredient is coated in the creamy mixture

Warm the Tortillas:

Heat the tortillas using a dry skillet or wrapped in a towel in the microwave until they are soft and bendy this prevents them from splitting when filled

Assemble the Tacos:

Lay out the warm tortillas. Spoon a generous helping of chicken filling onto one half of each tortilla and top with shredded mozzarella cheese. Fold each tortilla over to make a half moon shape

Bake the Tacos:

Arrange the filled tacos in a single layer on a baking sheet so they crisp up. Bake for twelve to fifteen minutes until the cheese is melted and bubbly and the tortillas are golden and just a bit crisp at the edges

Cool and Serve:

Let the tacos cool just enough to handle then serve while the cheese is still gooey and the filling creamy

I always come back to those little green chiles because they add a savory warmth that is never overpowering but always noticeable. Watching my family laugh and get cheesy fingers together while digging into these tacos is the highlight of our week.

Storage Tips

Store leftover tacos in an airtight container in the fridge for up to three days. Reheat them on a baking sheet in the oven at three hundred and fifty degrees until warmed through to keep the tortillas crispy. If you want to prep ahead store the filling and tortillas separately and assemble just before baking for freshest results

Ingredient Substitutions

Swap in Greek yogurt for sour cream for a tangier filling. Use shredded jack or cheddar cheese instead of mozzarella for a different melt and flavor. If you want extra veggies stir in a half cup of chopped spinach or bell peppers to the filling. For a vegetarian version use plant based chicken strips or try white beans instead

Serving Suggestions

Serve these tacos with extra sour cream sliced jalapeños or fresh cilantro on the side for topping. A crisp green salad or quick pickled onions make a bright contrast. For a fun twist serve them as mini appetizer tacos at gatherings

Cultural Context

This recipe is inspired by Tex Mex white chicken chili combining creamy chili flavors with the fun of hand held tacos. Baking the tacos helps bring out the signature toasted corn aroma and gooey cheese topping found in many Southwestern comfort foods. It is an easy way to bring a party vibe to family dinner

Seasonal Adaptations

During summer use grilled corn cut fresh off the cob for extra sweetness. In fall stir in a little smoked paprika for a warm twist. In winter add a small can of white beans for a heartier texture

Success Stories

These tacos were a hit at my block party and everyone wanted the recipe. My sister now brings a tray of them to every Super Bowl gathering and says her picky kids ask for them by name. They are a repeat winner for potluck dinners and make neighbors drop by when they smell them in the oven

Freezer Meal Conversion

You can freeze the chicken filling on its own for up to two months in an airtight bag. Thaw overnight in the fridge assemble with fresh tortillas and bake from there. Tacos themselves can be frozen but the texture is best when baked fresh

These tacos are always finished fast at my table and they make even a regular weeknight special. Try them once and you will want them on your dinner rotation all year

Recipe FAQs

→ How do I keep tortillas from cracking when filling?

Warm tortillas briefly in a pan or microwave until pliable, making them easier to fold and less likely to crack.

→ What kind of chicken works best?

Cooked shredded chicken, either from roasted, poached, or rotisserie, delivers the ideal texture and moisture.

→ Can I substitute mozzarella with another cheese?

Yes, mild cheeses like Monterey Jack or cheddar melt well and add delicious flavor to the tacos.

→ How spicy are these tacos?

The mild heat from green chiles and chili powder creates gentle spice. Adjust seasonings to preference.

→ What sides pair well with these tacos?

Fresh cilantro, lime wedges, or a simple salad perfectly complement these creamy, flavorful tacos.