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