Introduction

These Best White Chicken Chili Tacos bring together creamy, flavorful white chili with tender shredded chicken, fresh corn, and melted mozzarella cheese. Wrapped in warm corn tortillas and baked to perfection, they make a comforting and delicious meal that’s easy to prepare.

Six golden yellow tacos with slight char marks are neatly arranged in a row on a black metal tray. Each taco shell is folded in half and filled with a creamy light brown shredded chicken mix combined with yellow corn kernels. The tops of the fillings are covered with melted white cheese and sprinkled with small green chopped cilantro leaves. The tray is placed on a white marbled surface, with part of a yellow and white checkered cloth visible at the lower left corner and a bottle of olive oil at the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup sour cream (room temperature for smooth blending)
1 tbsp canned green chilis (finely chopped)
1/4 tsp ground cumin (freshly ground preferred for more flavor)
Salt to taste
1.5 tbsp all-purpose flour (I prefer King Arthur)
1/4 tsp chili powder
Black pepper to taste
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter (I use Kerrygold for richness)
1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
8 oz shredded chicken (cooked and cooled)
3/4 cup frozen corn (I use Birds Eye)
14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Instructions

Step 1: Preheat your oven to 400°F. Prepare your mise en place by measuring the milk, chicken broth, sour cream (room temperature), and spices. Finely chop the green chilis and slice the green onions thinly. Have the cooked shredded chicken and frozen corn ready.
Step 2: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a light roux, stirring constantly.
Step 3: Gradually whisk in the milk and chicken broth. Add the sour cream, whisking until smooth to avoid lumps.
Step 4: Stir in cumin, green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Adjust seasoning to taste.
Step 5: In a medium bowl, combine the shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over and mix until evenly coated. Let the filling rest briefly to meld flavors.
Step 6: Warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable. Place a tortilla on your work surface, add about 3 tablespoons of filling down the center, sprinkle with 1/2 ounce shredded mozzarella, and fold in half to form a taco. Arrange tacos seam-side up on a parchment-lined baking sheet.
Step 7: Bake the tacos in the preheated oven for 12–15 minutes until the cheese is melted and bubbly and tortillas are golden at the edges. Let cool 1–2 minutes before serving.

Tips & Variations

Use room-temperature sour cream to prevent lumps in the sauce and ensure a smooth consistency.
For extra heat, add sliced jalapeños or a dash of cayenne pepper to the sauce.
Swap mozzarella for Monterey Jack or pepper jack cheese for a different flavor twist.
Use rotisserie chicken to save time on shredding and add extra flavor.
If you like your tacos crispier, broil for 1–2 minutes at the end but watch carefully to avoid burning.

Storage

Store leftover filling and assembled tacos separately in airtight containers in the refrigerator for up to 3 days. Reheat tacos in the oven at 350°F for 8–10 minutes until heated through and the cheese is melted. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Four grilled yellow corn tacos are lined up on a white plate, each filled with a mix of shredded chicken, melted white cheese, yellow corn kernels, and small green cilantro leaves. The tacos are slightly folded, revealing the creamy, textured filling layered inside. The white marbled background contrasts with the warm colors of the tacos and plate, showing a cozy and fresh food setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos ahead of time?

Yes, you can prepare the filling and assemble the tacos in advance. Keep them refrigerated and bake just before serving for the best texture and flavor.

What can I serve with these chicken chili tacos?

They pair well with fresh salsa, guacamole, a squeeze of lime, or a simple side salad for a complete meal.