Corn Tortilla White Chicken Chili Tacos: The Ultimate Taco Recipe
Introduction to Corn Tortilla White Chicken Chili Tacos
Indulge in the comforting and flavorful world of tacos with my Corn Tortilla White Chicken Chili Tacos! This dish is a delightful fusion of creamy white chicken chili and crispy corn tortillas, making for a meal that’s not only satisfying but also easy to prepare. Perfect for family dinners or casual gatherings, these tacos are sure to please everyone at the table.
A Personal Story Behind My Corn Tortilla White Chicken Chili Tacos Journey
Growing up, tacos were a staple in my household. They were not just food; they were a way to bring the family together. I remember my grandmother preparing her special chili, and the aroma would fill the house, creating an inviting atmosphere. This recipe is inspired by those fond memories, combining the creamy texture of white chicken chili with the crunch of corn tortillas, bringing a taste of nostalgia to my modern kitchen.
What Makes This Corn Tortilla White Chicken Chili Tacos Recipe Special?
This recipe stands out because it merges the comfort of chili with the fun of tacos. The creamy sauce, enriched with light sour cream and chicken broth, coats tender shredded chicken and sweet corn, resulting in a delicious filling. The addition of green chilis and spices elevates the flavors, ensuring each bite is a burst of taste. Plus, baking the tacos gives them a delightful crispiness that’s hard to resist!
The Full Corn Tortilla White Chicken Chili Tacos Recipe
Ingredients
- 14 small corn tortillas
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- ¼ cup light sour cream
- ½ cup skim milk
- ½ cup chicken broth
- 1 tablespoon chopped canned green chilis
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 8 oz shredded chicken
- ¾ cup frozen corn
- ¼ cup green onions
- 3.5 oz shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (204°C).
- In a medium saucepan over medium heat, melt the butter. Tip: Stir continuously to prevent it from burning.
- Slowly stir in the all-purpose flour and cook for about a minute, stirring frequently.
- Gradually whisk in the skim milk and chicken broth. Add in the cumin, green chilis, chili powder, sour cream, salt, and pepper. Stir until the sauce thickens, then reduce the heat to medium-low.
- In a medium mixing bowl, combine the shredded chicken, frozen corn, and green onions. Pour the sauce over the chicken mixture and mix well.
- Toast the tortillas in a skillet over medium-low heat, either dry for about 5 seconds on each side or with a bit of butter for extra crispiness.
- Fill half of each tortilla with the chicken mixture, add a tablespoon of shredded mozzarella cheese, and fold the tortilla over to form a taco.
- Place the assembled tacos on a baking sheet lined with parchment paper or sprayed with non-stick spray.
- Bake for 12-15 minutes until the cheese is melted and the tacos are slightly golden brown.
- Serve with your favorite toppings and enjoy!
Serving Suggestions and Variations for Corn Tortilla White Chicken Chili Tacos
These tacos are incredibly versatile! You can serve them with fresh salsa, creamy avocado, or a sprinkle of cilantro for added flavor. For a spicier kick, consider using a Mexican or taco-style shredded cheese. You can also customize the filling by adding black beans or diced bell peppers to the chicken mixture for extra texture and nutrition. The options are endless, making this dish a great choice for any occasion!
Frequently Asked Questions About Corn Tortilla White Chicken Chili Tacos
Can I make these tacos ahead of time?
Yes! You can prepare the filling and sauce in advance. Just assemble the tacos right before baking to keep them crispy.
What if I don’t have corn tortillas?
You can substitute flour tortillas, but keep in mind the texture will be different. Corn tortillas add a lovely crunch!
Can I freeze the filling?
Absolutely! You can freeze the chicken mixture for up to 3 months. Just thaw and reheat before filling the tortillas.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories per Serving: 180
- Servings: 7
Corn Tortilla White Chicken Chili Tacos
Equipment
- medium saucepan For making the sauce.
- Skillet For toasting the tortillas.
- Baking sheet For baking the assembled tacos.
Ingredients
Main Ingredients
- 14 small tortillas corn
- 1.5 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 0.25 cup light sour cream
- 0.5 cup skim milk
- 0.5 cup chicken broth
- 1 tablespoon chopped canned green chilis
- 0.25 teaspoon cumin
- 0.25 teaspoon chili powder
- Salt and pepper to taste
- 8 oz shredded chicken
- 0.75 cup frozen corn
- 0.25 cup green onions
- 3.5 oz shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (204°C).
- In a medium saucepan over medium heat, melt the butter. Tip: Stir continuously to prevent it from burning.
- Slowly stir in the all-purpose flour and cook for about a minute, stirring frequently.
- Gradually whisk in the skim milk and chicken broth. Add in the cumin, green chilis, chili powder, sour cream, salt, and pepper. Stir until the sauce thickens, then reduce the heat to medium-low.
- In a medium mixing bowl, combine the shredded chicken, frozen corn, and green onions. Pour the sauce over the chicken mixture and mix well.
- Toast the tortillas in a skillet over medium-low heat, either dry for about 5 seconds on each side or with a bit of butter for extra crispiness.
- Fill half of each tortilla with the chicken mixture, add a tablespoon of shredded mozzarella cheese, and fold the tortilla over to form a taco.
- Place the assembled tacos on a baking sheet lined with parchment paper or sprayed with non-stick spray.
- Bake for 12-15 minutes until the cheese is melted and the tacos are slightly golden brown.
- Serve with your favorite toppings and enjoy!