As I rummaged through my pantry one hectic afternoon, I stumbled upon cans of green chilis and a rotisserie chicken waiting to be transformed into something special. In that moment, inspiration struck, and I knew it was time to whip up a batch of creamy white chicken chili tacos. With tender, shredded chicken enveloped in a smooth, velvety sauce and topped with gooey mozzarella, this delightful twist on your everyday taco had my family eagerly rushing to the table.
Perfect for those busy weeknights when you’re craving comfort without the fuss, these tacos are not just quick and easy to prepare—they’re also kid-friendly and made from pantry staples. Even the pickiest eaters won’t be able to resist this dish! So, if you’re ready to transition from takeout to homemade magic, grab those tortillas and let’s dive into this satisfying meal. Your taste buds will thank you!
Why are White Chicken Chili Tacos a must-try?
Convenience at its finest: Whipping up these tacos takes minimal time, perfect for those hectic weeknights.
Kid-approved goodness: Even picky eaters will love the creamy flavor that makes dinner hassle-free.
Pantry staples: This recipe uses ingredients you likely already have on hand, reducing shopping stress.
Endless possibilities: Feel free to swap in your favorite proteins or toppings—make it uniquely yours!
Crowd pleaser: These tacos are sure to impress family and friends at any gathering.
Prepare for laughter, smiles, and happy bellies as you enjoy a comforting and flavorful meal together!
White Chicken Chili Tacos Ingredients
For the Sauce
- Sour Cream – Adds creaminess to the sauce; use room temperature for smoother blending.
- Canned Green Chilis – Contributes flavor and heat; can substitute with fresh chilis or omit for milder taste.
- Ground Cumin – Enhances the dish with earthy warmth; freshly ground is preferred for better flavor.
- All-Purpose Flour – Thickens the sauce; King Arthur brand is recommended for best results.
- Chili Powder – Adds depth and mild heat; substitute with paprika for a milder option.
- Skim Milk – Lightens the sauce; can swap with whole milk or a non-dairy milk for a different flavor.
- Chicken Broth – Provides a flavorful base for the sauce; use homemade or store-bought.
- Unsalted Butter – Adds richness to the roux; substitute with olive oil for a dairy-free version.
For the Filling
- Green Onions – Adds freshness and mild onion flavor; can substitute with chives.
- Shredded Chicken – The main protein; use rotisserie chicken for convenience or poach your own.
- Frozen Corn – Adds sweetness and texture; use fresh corn when in season.
For Assembly
- Corn Tortillas – Encases the filling; warm before use for easier folding.
- Shredded Mozzarella Cheese – Melts beautifully and adds cheesiness; substitute with cheddar or a dairy-free cheese.
Get ready to enjoy these White Chicken Chili Tacos that bring a comforting twist to your dinner table!
How to Make White Chicken Chili Tacos
Preheat the oven to 400°F. This ensures your tacos bake evenly and get that golden-brown color everyone loves.
Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux, which will thicken your sauce beautifully.
Whisk in the skim milk and chicken broth gradually, followed by the sour cream. Season with cumin, chili powder, and green chilis. Simmer until thickened, about 3-5 minutes.
Mix shredded chicken, corn, and green onions in a bowl. Pour the creamy sauce over the filling and stir well to combine all those luscious flavors.
Warm corn tortillas in a skillet to make them pliable. Add a generous spoonful of the filling to each tortilla, sprinkle with mozzarella cheese, and fold them carefully.
Arrange the tacos on a baking sheet. Bake for 12-15 minutes until the cheese is bubbly and the tortillas are golden brown, creating a satisfying crunch.
Cool slightly before serving. Jazz them up with your favorite toppings like salsa, jalapeños, or a dollop of extra sour cream for added flavor.
Optional: Serve with a side of fresh avocado salad for a vibrant touch!
Exact quantities are listed in the recipe card below.
White Chicken Chili Tacos Variations
Feel free to make these tacos your own with delightful twists and substitutions that suit your taste!
- Turkey Swap: Use shredded turkey in place of chicken for a deliciously different take. It’s a great way to use up Thanksgiving leftovers!
- Vegan Option: Swap chicken for jackfruit or black beans, and replace sour cream with coconut yogurt for a creamy vegan delight. Your guests will never know the difference!
- Spicy Kick: Add diced jalapeños or use spicy pepper jack cheese to elevate the heat level. Just a little extra spice can create a fiery flavor explosion!
- Cheesy Twist: Experiment with different cheeses, such as goat cheese or a sharp cheddar, to give your tacos a unique flavor profile that excites the taste buds. Cheese lovers will rejoice!
- Add Veggies: Mix in chopped bell peppers or Zucchini to the filling for a colorful and nutritious boost. Your tacos will not only look vibrant but also taste amazing!
- Gluten-Free: Substitute corn tortillas with gluten-free wraps or lettuce leaves for a light and healthy alternative that still carries all that incredible flavor.
- Herb Infusion: Fresh cilantro or parsley sprinkled on top just before serving adds a refreshing hint that elevates the entire dish. A touch of herbiness can make everyday tacos feel gourmet!
- Crispy Baked Tacos: For a fun twist, assemble the tacos in a muffin tray and bake until crispy for a crunchy texture that everyone will love. These crispy bites are as fun to eat as they are to make!
Expert Tips for White Chicken Chili Tacos
- Perfectly Cooked Roux: Ensure the roux is fully cooked for rich flavor; don’t rush this step to avoid a raw flour taste.
- Lump-Free Sauce: Gradually add milk and broth to the roux, whisking continuously to prevent any lumps in your creamy sauce.
- Tortilla Technique: Toast tortillas lightly to maintain structure and avoid sogginess; warm them just enough to be pliable.
- Filling Control: Avoid overfilling your tacos; this helps with folding and keeps them intact during baking, ensuring a delightful bite.
- Flavor Boost: Experiment with extra toppings like cilantro or diced avocados to elevate your White Chicken Chili Tacos and add freshness.
Make Ahead Options
These White Chicken Chili Tacos are perfect for meal prep! You can prepare the filling, including the shredded chicken, corn, and creamy sauce, up to 3 days in advance. Simply mix all the filling ingredients and store them in an airtight container in the refrigerator. When you’re ready to serve, warm the filling on the stovetop and assemble the tacos using freshly warmed corn tortillas for added texture. To maintain quality, avoid freezing assembled tacos, as they can become soggy. Instead, freeze the filling for up to 3 months, then reheat before using. Enjoy delicious homemade tacos on those busy weeknights with ease!
How to Store and Freeze White Chicken Chili Tacos
Fridge: Store leftover filling in an airtight container for up to 4 days. Ensure it’s fully cooled before sealing to preserve freshness.
Freezer: The chicken chili filling freezes well for up to 3 months. Cool completely before transferring to a freezer-safe bag or container. Avoid freezing assembled tacos for best texture.
Reheating: To reheat the filling, thaw overnight in the fridge, then warm on the stovetop over low heat. For tacos, bake at 350°F until heated through, about 10-15 minutes.
Room Temperature: If serving immediately, keep tacos out for no longer than 2 hours to ensure food safety. Enjoy them while they’re fresh!
What to Serve with White Chicken Chili Tacos?
These creamy delights are just the beginning of a wonderfully satisfying meal that will impress your family.
- Mexican Rice: Fluffy and flavorful, this dish pairs beautifully with the creamy tacos, soaking up their delicious sauce.
- Pico de Gallo: Fresh, zesty, and crunchy, this salsa adds a refreshing contrast that brightens every bite of your tacos.
- Cilantro Lime Rice: The fragrant herbs and citrus notes elevate the flavor, creating a perfect balance alongside the rich filling.
- Guacamole: Creamy and smooth, this dip not only adds richness but also a cool, soothing element that complements the heat of the chilis.
- Avocado Salad: Bright and crisp, a simple avocado salad with tomatoes and lime brings in vibrant colors and flavors that marry well with the dish.
- Corn on the Cob: A sweet, charred side that adds a delightful crunch, enhancing the overall texture experience of your meal.
- Lime-infused Sparkling Water: Light, bubbly, and refreshing, this drink clears the palate, making each taco moment all the more enjoyable.
- Churros: For dessert, these warm, cinnamon-sugar dusted treats provide just the right amount of sweetness to end the meal on a high note!
White Chicken Chili Tacos Recipe FAQs
How do I choose ripe and fresh ingredients for my White Chicken Chili Tacos?
Absolutely! When selecting ingredients, for the best flavor, look for sour cream that’s fresh and creamy—check the expiration date. For green chilis, choose cans that display vivid colors and no damage; fresh chilis should be firm and vibrant green. When selecting tortillas, opt for ones that are soft and pliable without any dark spots; this ensures they’ll hold up when filled!
How should I store leftovers from my White Chicken Chili Tacos?
Very simple! Store any leftover filling in an airtight container in the fridge for up to 4 days. Ensure the filling has cooled completely before sealing to maintain optimal freshness. Also, if you find yourself with leftover cooked tortillas, wrap them tightly in plastic wrap and store them in the refrigerator, using them within 2 days.
Can I freeze the chicken chili filling, and how do I do it?
Absolutely! The chicken chili filling can be frozen for up to 3 months. To do so, let it cool completely after cooking, then transfer it into a freezer-safe bag. Squeeze out as much air as possible before sealing. When you’re ready to enjoy, thaw the filling overnight in the refrigerator and reheat it on the stovetop over low heat until warm.
What are some common issues I might encounter while making these tacos?
Great question! One common issue is ending up with a lumpy sauce. To avoid this, gradually whisk in the milk and chicken broth into the roux—it helps in getting that velvety texture we all love. Another tip is to avoid overfilling the tacos; too much filling can lead to breakage, making assembly a bit tricky. Stick to a moderate amount to ensure they stay intact!
Can I modify the recipe to accommodate dietary restrictions?
Absolutely! This recipe is quite flexible. For a dairy-free option, you can substitute sour cream with a non-dairy alternative like cashew cream, and use dairy-free cheese. If you’re looking for gluten-free options, swap the all-purpose flour with a gluten-free blend for the roux. And don’t forget, for those sensitive to nightshades, you can omit the chili powder or replace it with smoked paprika for a slightly different flavor.
What’s the best way to serve White Chicken Chili Tacos?
Great question! These tacos are perfect served with sides like Mexican rice, cilantro lime rice, or a fresh avocado salad. You can also top them with pico de gallo, sliced jalapeños, and a dollop of additional sour cream for a burst of flavor that complements the creamy filling beautifully. Enjoy every delicious bite together with your loved ones!
Delicious White Chicken Chili Tacos for Quick Family Dinners
Equipment
- - Saucepan
- - Skillet
- - Baking sheet
- Whisk
- - Mixing bowl
Ingredients
For the Sauce
- 1 cup Sour Cream Use room temperature for smoother blending
- 1 can Canned Green Chilis Substitute with fresh chilis or omit for milder taste
- 1 teaspoon Ground Cumin Freshly ground is preferred for better flavor
- 1 tablespoon All-Purpose Flour King Arthur brand is recommended for best results
- 1 teaspoon Chili Powder Substitute with paprika for a milder option
- 1 cup Skim Milk Can swap with whole milk or a non-dairy milk
- 1 cup Chicken Broth Use homemade or store-bought
- 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free version
For the Filling
- 1 bunch Green Onions Can substitute with chives
- 3 cups Shredded Chicken Use rotisserie chicken for convenience or poach your own
- 1 cup Frozen Corn Use fresh corn when in season
For Assembly
- 8 pieces Corn Tortillas Warm before use for easier folding
- 1 cup Shredded Mozzarella Cheese Substitute with cheddar or a dairy-free cheese
Instructions
Preparation
- Preheat the oven to 400°F.
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
- Whisk in the skim milk and chicken broth gradually, followed by the sour cream. Season with cumin, chili powder, and green chilis. Simmer until thickened, about 3-5 minutes.
- Mix shredded chicken, corn, and green onions in a bowl. Pour the creamy sauce over the filling and stir well to combine.
- Warm corn tortillas in a skillet. Add a spoonful of the filling to each tortilla, sprinkle with mozzarella cheese, and fold them carefully.
- Arrange the tacos on a baking sheet. Bake for 12-15 minutes until the cheese is bubbly and the tortillas are golden brown.
- Cool slightly before serving. Add toppings like salsa or jalapeños for extra flavor.