Corn Tortilla White Chicken Chili Tacos
Delicious and easy to make, these tacos combine creamy white chicken chili with crispy corn tortillas.
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!
Notes
For an extra kick, try using Mexican or taco-style shredded cheese with a spicy variety. Customize your tacos with toppings like salsa, avocado, or fresh cilantro.