These White Chicken Chili Tacos combine the creamy, comforting flavors of your favorite winter soup with the crispy satisfaction of a baked taco. Filled with a savory homemade cream sauce, tender chicken, and corn, these handheld treats are a fun twist on dinner.
With a golden, crisp shell and a cheesy, creamy interior, these tacos are sure to be a hit with the whole family.
Recipe Details
- Flavor Profile: These tacos are mild and creamy with a savory depth from the chicken broth and green chilies, seasoned with a hint of cumin and chili powder.
- Texture: You get a perfect contrast between the crispy baked tortilla shell and the soft, rich filling.
- Time: 20 minutes prep, 12 minutes bake time.
- Difficulty: Easy. Making the simple white sauce takes just a few minutes on the stove.
What You’ll Need
To make this recipe, you will need a saucepan to create the creamy binding sauce and a small frying pan to warm the tortillas before assembly. A large baking sheet lined with parchment paper is essential for baking the tacos to crisp perfection. The ingredients rely on pantry staples, pre-cooked chicken, and lighter dairy options to keep it wholesome.
Ingredient Notes
- Tortillas – You will need 14 small tortillas. Using the small size ensures the filling ratio is perfect and they are easy to fold.
- Chicken – This recipe uses cooked shredded chicken. It is a great way to use up leftover rotisserie chicken or meal-prepped breast meat.
- Light Butter & Sour Cream – The recipe calls for light butter and light sour cream to keep the sauce creamy but lower in fat.
- Milk – 1% milk is used here to thin the sauce while maintaining a lighter profile.
- Green Chilies – Chopped canned green chilies add a subtle tang and zest without being overpowering or too spicy.
- Mozzarella – Shredded reduced-fat mozzarella melts beautifully inside the taco without making it greasy.
- Corn – Frozen corn adds a pop of sweetness and texture to the filling.
Add-ins and Substitutions
- Beans – For a heartier filling that mimics the soup even more, you could fold in a small amount of rinsed white navy beans or cannellini beans.
- Spice Level – If you prefer a spicy kick, add a dash of cayenne pepper to the sauce or use hot green chilies.
- Garnish – Fresh cilantro or diced avocado added after baking brings a nice freshness.
How to Make White Chicken Chili Tacos
- Make the Sauce Base: In a pan on the stove, melt your light butter over medium heat. Stir in your flour quickly; it will form a paste (this is a roux).
- Thicken the Sauce: Whisk in your milk until the paste has dissolved, which takes about 1 minute. Stir in the light sour cream and chicken broth. Cook for 2 minutes, stirring often, until the sauce thickens.
- Season: Add the dash of salt and pepper, cumin, chili powder, and chopped canned green chilies to the sauce. Remove from heat and set aside. (You can give it a few stirs while it is set aside so it does not set too much).
- Prep: Preheat your oven to 400F and line a large baking sheet with parchment paper.
- Mix Filling: In a bowl, mix your shredded chicken, frozen corn, and diced green onion together. Pour in your prepared cream sauce and mix well until everything is coated.
- Warm Tortillas: Heat a small frying pan on the stove over medium heat and add some cooking spray. Heat up one tortilla at a time, place it in the pan and give the tortilla a light spray. Warm it for about 20 seconds on each side, then place it on your baking tray. Repeat for the batch.
- Assemble: Scoop about 2 Tbsp of the chicken mixture into your tortilla. Top with 1 Tbsp of shredded reduced-fat mozzarella cheese and fold the tortilla over. Repeat with all 14 tortillas.
- Bake: Lightly spray all of the folded tortillas with cooking spray just before going into the oven to help crisp them up a bit. Bake in the oven for approx 12 minutes.
- Serve: Serve immediately.
Pro Tip: Warming the tortillas in a skillet before filling them is a crucial step. It makes the tortillas pliable so they don’t crack when you fold them, and the cooking spray helps jump-start the crisping process in the oven.
Recipe Tips
- Whisk Constantly: When adding the milk to the flour paste, keep whisking to ensure you don’t get any lumps in your white sauce.
- Don’t Overfill: Stick to the recommended 2 tablespoons of filling. If you overstuff the tacos, they will be hard to keep closed and may spill out during baking.
- Crispy Tops: The final spray of cooking oil before baking helps give the tortillas a golden, fried texture without deep frying.
FAQs
- Can I freeze these? Yes, the recipe notes that they freeze well. You can store them in the fridge or freezer. Reheat in the oven or air fryer to maintain crispness.
- Can I use flour or corn tortillas? The recipe calls for small tortillas. Flour tortillas tend to bake up flaky, while corn tortillas will be crunchier. Both work, but ensure they are warmed properly first.
- What if my sauce gets too thick while sitting? If the sauce sets up too much while you are prepping the chicken, simply whisk in a tiny splash of extra broth or milk to loosen it up again.
Serving Suggestions
- Dips: Serve with a side of salsa verde or extra sour cream for dipping.
- Side Salad: A fresh crisp salad with lime vinaigrette pairs well with the rich creamy filling.
- Rice: Serve alongside Spanish rice or cilantro lime rice for a complete meal.
Make This Recipe in Advance
- Filling Prep: You can make the creamy chicken filling ahead of time and store it in the fridge for up to 2 days.
- Storage: Store leftovers in the fridge. They make for a great quick lunch when reheated.
White Chicken Chili Tacos
- Total Time: 32 minutes
- Yield: 14 tacos 1x
Description
These White Chicken Chili Tacos combine the creamy, comforting flavors of your favorite winter soup with the crispy satisfaction of a baked taco. Filled with a savory homemade cream sauce, tender shredded chicken, and sweet corn, these handheld treats are a fun twist on dinner. With a golden, crisp shell and a cheesy, creamy interior, they are a wholesome meal the whole family will love.
Ingredients
The Creamy Chili Sauce
- 1 tablespoon light butter (e.g., Gay Lea)
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup milk (1% recommended)
- 1/4 cup light sour cream
- 1/2 cup chicken broth
- 1 tablespoon chopped canned green chilies
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Dash of salt and pepper
The Filling & Assembly
- 14 small tortillas (flour or corn)
- 2 cups (8 oz) cooked chicken, shredded
- 3/4 cup frozen corn
- 2–3 green onions, diced
- 3.5 oz reduced-fat shredded mozzarella cheese (e.g., Trader Joe’s)
- Cooking spray (olive oil or canola)
Instructions
Make the Sauce Base
In a small saucepan over medium heat, melt the light butter. Quickly stir in the flour; it will form a paste (a roux).
Thicken the Sauce
Whisk in the milk until the paste has dissolved (about 1 minute). Stir in the light sour cream and chicken broth. Cook for 2 minutes, stirring often, until the sauce thickens significantly.
Season
Stir in the salt, pepper, cumin, chili powder, and chopped green chilies. Remove from heat and set aside. (Give it a stir occasionally so a skin doesn’t form).
Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix Filling
In a large bowl, combine the shredded chicken, frozen corn, and diced green onions. Pour the prepared cream sauce over the mixture and toss well until everything is evenly coated.
Warm Tortillas
Heat a small frying pan over medium heat and mist with cooking spray. Warm one tortilla at a time for about 20 seconds on each side, lightly spraying them as you go. Place the warm tortillas on your baking sheet. Do not skip this step—it prevents cracking.
Assemble
Scoop about 2 tablespoons of the creamy chicken mixture into the center of a tortilla. Top with 1 tablespoon of shredded mozzarella cheese. Fold the tortilla over to close. Repeat with all 14 tortillas.
Bake
Lightly spray the tops of the folded tacos with cooking spray (this helps them crisp up). Bake for approximately 12 minutes, or until golden and crispy.
Serve
Remove from the oven and serve immediately.
Notes
Warming is Key: Warming the tortillas in a skillet before filling makes them pliable and easy to fold. The light coating of cooking spray also jump-starts the crisping process in the oven.
Sauce Consistency: Ideally, make the sauce right before mixing. If it sits too long and becomes too thick, simply whisk in a teaspoon of extra broth or milk to loosen it up.
Make Ahead: These freeze surprisingly well! You can bake them, cool them, and freeze them. Reheat in an air fryer or oven to bring back the crunch.
Portion Control: Stick to the 2 tablespoons of filling per taco. Overstuffing them makes them difficult to keep closed during baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 55mg
Keywords: white chicken chili tacos, baked tacos, creamy chicken tacos, healthy taco recipe, leftover chicken recipes, kid friendly dinner, easy oven tacos
