White chicken chili tacos bring together everything I love about quick comfort food: creamy, satisfying filling wrapped in warm tortillas that my whole family actually agrees on. After years of making weeknight dinners, I’ve learned that the best recipes are ones you can pull together without a special grocery run, using ingredients that are probably already sitting in your pantry and fridge right now.
I remember the first time I served these tacos at a Sunday gathering. My grandmother had just taught me her trick for keeping a creamy sauce from breaking, and I wanted to test it out on something new. The kitchen filled with the smell of toasted corn tortillas and melted cheese, and before I knew it, my kids were hovering around the baking sheet asking if they were ready yet. That’s when I knew this recipe was a keeper. The mild, creamy filling won over even my pickiest eater, and the whole meal came together in less than an hour, perfect for those nights when everyone’s hungry and patience is running thin. Time to get our hands floury!
What Makes This White Chicken Chili Special
Growing up in the Midwest, I learned that the best weeknight meals are the ones that don’t require fancy ingredients or complicated techniques. This white chicken chili taco recipe embraces that philosophy completely. I’ve made these tacos countless times over the years, and they’ve become my go-to when I need something reliable that everyone will actually eat. The creamy white sauce made with sour cream and green chilis creates a comforting base that’s never too spicy, while the combination of tender chicken, sweet corn, and melted mozzarella delivers real satisfaction without feeling heavy.
Here’s why this recipe works so well:
- Uses simple pantry staples you likely have on hand, no hunting for specialty ingredients at multiple stores
- Comes together in under an hour on busy evenings when you need dinner on the table fast
- Delivers mild, crowd-pleasing flavors that appeal to both kids and adults without compromise
- Adapts easily to what you have in your kitchen, from different types of milk to various cheeses
- Creates that perfect creamy-meets-crispy combination with the soft filling and golden-edged tortillas
- Makes excellent leftovers that actually taste good reheated the next day
Ingredient Spotlight
Sour cream forms the foundation of our creamy white sauce, giving it that tangy richness without making the dish too heavy. I always bring mine to room temperature first so it blends smoothly without breaking.
Green chilis add just the right amount of mild heat and that distinctive Southwestern flavor that makes these white chicken chili tacos stand out from regular chicken tacos.
Ground cumin brings warmth and depth to the sauce, creating that authentic chili flavor without overwhelming the other ingredients.
Skim milk and chicken broth work together to create a sauce that’s creamy but not overly rich, making this lighter than traditional chili while maintaining plenty of flavor.
All-purpose flour thickens the sauce to just the right consistency, not too thick, not too runny, so it coats the chicken beautifully and stays inside the tortillas.
Shredded chicken is the protein star here, and I typically use rotisserie chicken to save time on busy evenings, though any cooked chicken works perfectly.
Frozen corn adds natural sweetness and a pop of texture that balances the creamy sauce beautifully.
Corn tortillas provide that authentic taco experience and turn slightly crispy around the edges in the oven, creating wonderful texture contrast.
Mozzarella cheese melts smoothly and creates those irresistible cheese pulls without adding too much saltiness to the filling.
How to Make White Chicken Chili Tacos
Step 1. I’ve learned that starting with everything measured and ready makes this recipe flow smoothly, so preheat your oven to 400°F and gather your ingredients. Have the sour cream at room temperature, chicken shredded, and all your spices measured out before you begin.
Step 2. Betty always starts her sauces by creating a proper roux, so melt the butter in your saucepan over medium heat, then whisk in the flour and cook for a full minute while stirring constantly to avoid that raw, pasty flour taste.
Step 3. Through trial and error, I learned to add the milk and chicken broth gradually while whisking constantly. This prevents lumps from forming and ensures a silky-smooth sauce every time.
Step 4. After years of making this, I’ve found that whisking in the room-temperature sour cream creates the creamiest texture, then add the cumin, chopped green chilis, chili powder, salt, and pepper before reducing the heat to medium-low.
Step 5. The key I discovered is letting the sauce simmer for 3-5 minutes until it thickens enough to lightly coat the back of a spoon. This ensures your filling won’t be runny when you assemble the tacos.
Step 6. In a medium bowl, combine your cooked chicken, frozen corn, and sliced green onions, then pour the warm sauce over everything and stir until evenly coated. This is where the magic happens.
Step 7. Betty’s tip: never skip warming your corn tortillas in a dry skillet for about 30 seconds per side, as this makes them pliable and prevents cracking when you fold them.
Step 8. I’ve found that using about 3 tablespoons of filling per tortilla is the sweet spot, enough to be satisfying without overstuffing, then sprinkle with about half an ounce of mozzarella before folding in half.
Step 9. Arrange the filled tacos seam-side up on a parchment-lined baking sheet. This positioning helps them hold their shape and get crispy in all the right places.
Step 10. Bake for 12-15 minutes until the cheese is melted and bubbly and those tortilla edges turn golden brown, then let them cool for just a minute or two before serving to avoid burning eager mouths.
Keeping This Recipe Fresh
I typically store leftover filling in an airtight container in the refrigerator for up to 4 days, keeping the tortillas separate so they don’t get soggy. The filling actually tastes even better the next day after the flavors have had time to meld together. My family prefers when I warm the filling in a pot over medium heat, adding a small splash of chicken broth or milk if it has thickened too much in the refrigerator. You can also reheat individual portions in the microwave using 30-second intervals, stirring between each one.
Betty’s freezing method works well for this white chicken chili filling. It freezes beautifully for up to 3 months in a freezer-safe container, making it perfect for meal prep. I don’t recommend freezing the assembled tacos, though, as the tortillas become soggy when thawed. When you’re ready to use frozen filling, thaw it overnight in the refrigerator, then reheat gently on the stovetop.
For the best texture, I reheat by warming the filling on the stovetop over medium heat rather than using the microwave for large portions. This helps maintain that creamy consistency and prevents the sauce from separating. If you’re assembling fresh tacos with reheated filling, warm your tortillas just before serving so everything comes together hot and delicious.
Perfect Partners for White Chicken Chili Tacos
These white chicken chili tacos pair beautifully with sides that complement their creamy, mild flavors:
- Mexican rice or cilantro lime rice adds a bright, zesty element that balances the richness of the creamy filling, and the fluffy rice soaks up any extra sauce that escapes the tacos.
- Fresh pico de gallo or tomato avocado salad brings cool, crisp freshness with a hint of acidity that cuts through the creaminess and adds vibrant color to your plate.
- Tortilla chips with guacamole offers that satisfying crunch and the buttery avocado flavor complements the mild chili filling without competing with it.
- Refried beans or black beans rounds out the meal with extra protein and fiber, plus the earthy bean flavor pairs naturally with the Southwestern-inspired filling.
- Elote-style corn salad echoes the sweet corn in the tacos while adding smokiness and tangy cheese for wonderful flavor contrast.
- Simple green salad with lime vinaigrette provides a light, refreshing counterpoint that helps balance the meal, especially welcome on warmer evenings.
If you enjoy the creamy, comforting flavors in these tacos, you might also love my street corn chicken rice bowls or my easy white chicken chili recipe for a warming soup version.
FAQs
I recommend flour tortillas as an excellent alternative if you prefer them. They’re actually a bit easier to work with since they’re more pliable, though they’ll give you a slightly different texture that’s softer throughout rather than crispy at the edges.
To prevent this issue, always add your milk and chicken broth gradually while whisking constantly, and make sure your sour cream is at room temperature before adding it to the warm sauce. If lumps do form, you can strain the sauce through a fine-mesh sieve.
Many home cooks find success with preparing the white chicken chili filling up to 2 days in advance. Just store it in the refrigerator and reheat gently before assembling and baking your tacos.
White Chicken Chili Tacos
Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- Prepare your mise en place: measure out the milk, chicken broth, and room temperature sour cream. Finely chop the green chilis, thinly slice the green onions, and have the cooked shredded chicken and frozen corn measured and ready.
- Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a light roux.
- Gradually whisk in the milk and chicken broth together, then add the sour cream, whisking constantly until completely smooth to avoid lumps.
- Add the cumin, finely chopped green chilis, chili powder, salt, and black pepper to the saucepan. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon.
- In a medium bowl, combine the cooked shredded chicken, frozen corn, and sliced green onions. Pour the warm sauce over the chicken mixture and stir until everything is evenly coated.
- Warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until pliable and warm.
- Place a warmed tortilla on your work surface, add about 3 tablespoons of the chicken filling down the center, sprinkle with about 1/2 ounce of shredded mozzarella cheese, then fold the tortilla in half. Arrange the filled tacos seam-side up on a parchment-lined baking sheet.
- Bake for 12-15 minutes, until the cheese is melted and bubbly and the tortillas have begun to turn golden brown around the edges.
- Remove from the oven and let cool for 1-2 minutes before serving.
