Description
These White Chicken Chili Tacos combine creamy, flavorful chicken chili with fresh corn tortillas, cheese, and veggies. Perfect for a quick, comforting meal with a zesty twist.
Ingredients
- For the sauce: 1/4 cup sour cream (room temperature), 1 tbsp canned green chilis (finely chopped), 1/4 tsp ground cumin, salt to taste, 1.5 tbsp all-purpose flour, 1/4 tsp chili powder, black pepper to taste, 1/2 cup skim milk, 1/2 cup chicken broth, 1 tbsp unsalted butter
- For the filling: 1/4 cup green onions (thinly sliced), 8 oz shredded chicken (cooked and cooled), 3/4 cup frozen corn
- For assembly: 14 small corn tortillas (warmed), 3.5 oz shredded mozzarella cheese
Instructions
- In a saucepan, melt butter and whisk in flour, chili powder, cumin, salt, and black pepper.
- Gradually add milk and chicken broth, whisking until smooth. Stir in sour cream and chopped green chilis. Cook until thickened.
- Add shredded chicken, green onions, and frozen corn to the sauce. Mix until evenly coated and heated through.
- Warm corn tortillas and divide the chicken mixture among them.
- Top with shredded mozzarella cheese and serve immediately.
Notes
- Use fresh corn instead of frozen for a sweeter flavor.
- Adjust chili and sriracha for desired spice.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American