Description

These white chicken chili tacos are creamy, comforting, and perfect for busy weeknights. Tender shredded chicken and sweet corn are coated in a smooth sour cream and green chili sauce, then tucked into warm corn tortillas and baked with melted mozzarella cheese. This easy oven-baked taco recipe comes together quickly using simple pantry and freezer ingredients, making it a family-friendly dinner everyone will enjoy.

Ingredients

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For the Sauce

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)

For the Filling

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)

For Assembly

14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

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Instructions

Preheat the oven to 400°F. Prepare all ingredients by measuring liquids and spices, chopping the green chilis, slicing the green onions, and setting out the shredded chicken and frozen corn.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to form a light roux.
Gradually whisk in the milk and chicken broth, then add the sour cream, whisking until completely smooth.
Add the cumin, green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer for 3–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
In a medium bowl, combine the shredded chicken, frozen corn, and green onions. Pour the warm sauce over the mixture and stir until evenly coated. Let rest briefly.
Warm the corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until pliable.
Spoon about 3 tablespoons of filling into each tortilla, sprinkle with approximately 1/2 ounce mozzarella cheese, and fold into a taco shape.
Arrange tacos seam-side up on a parchment-lined baking sheet. Bake for 12–15 minutes until the cheese is melted and the tortillas are lightly golden.

Let the tacos cool for 1–2 minutes before serving. Serve warm.

Notes

Room-temperature sour cream helps prevent curdling and ensures a smooth sauce.

Avoid over-thickening the sauce; it will continue to set as it cools.