Best White Chicken Chili Tacos (Print Version)
Juicy chicken, green chiles and mozzarella create a cozy taco with creamy chili sauce and crisp golden tortillas.
# Ingredients:
→ Sauce
01 -
1/4 cup sour cream
02 -
1 tablespoon canned green chiles, finely chopped
03 -
1/4 teaspoon ground cumin
04 -
Salt, to taste
05 -
1 1/2 tablespoons all-purpose flour
06 -
1/4 teaspoon chili powder
07 -
Black pepper, to taste
08 -
1/2 cup whole milk
09 -
1/2 cup chicken broth
10 -
1 tablespoon unsalted butter
→ Filling
11 -
1/4 cup green onions, thinly sliced
12 -
8 ounces cooked chicken, shredded
13 -
3/4 cup frozen corn kernels
→ Assembly
14 -
14 small corn tortillas
15 -
3 1/2 ounces mozzarella cheese, shredded
# Steps:
01 -
Preheat the oven to 400°F (200°C).
02 -
Melt unsalted butter in a saucepan over medium heat. Add all-purpose flour and whisk continuously for 1 minute.
03 -
Gradually whisk in whole milk and chicken broth until the mixture is smooth. Incorporate sour cream and whisk until completely blended.
04 -
Stir in ground cumin, finely chopped green chiles, chili powder, salt, and black pepper. Reduce heat and simmer for 3 to 5 minutes until the sauce thickens slightly.
05 -
Combine shredded cooked chicken, frozen corn, and thinly sliced green onions in a mixing bowl. Pour the prepared sauce over the mixture and toss until evenly coated.
06 -
Gently warm the corn tortillas until pliable.
07 -
Evenly distribute the chicken filling onto each tortilla and top with shredded mozzarella cheese. Fold tortillas in half around the filling.
08 -
Arrange tacos on a baking sheet and bake for 12 to 15 minutes, or until the cheese is melted and the tortillas are golden.
09 -
Allow tacos to cool briefly before serving warm.
# Notes:
01 -
Warming the tortillas before assembly helps to prevent cracking and produces a better texture.