White Chicken Chili Tacos
Try this White Chicken Chili Tacos recipe.
Try this White Chicken Chili Tacos recipe.
- 1/2 cup chicken broth
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 3/4 cup frozen corn
- dash of salt & pepper
- 1/2 cup milk (i used 1%)
- 1.5 tbsp flour
- 1 tbsp light butter (i use gay lea)
- 1/4 cup light sour cream
- 1 tbsp chopped canned green chilies
- 2 cup (8oz) cooked shredded chicken
- diced green onion
- 3.5 oz shredded reduced fat mozzarella (i use trader joe'
- Carbohydrate 2.81411874938774 g
- Cholesterol 34.2571428583263 mg
- Fat 7.22660919690535 g
- Fiber 0.162908028943198 g
- Protein 8.65478544666527 g
- Saturated Fat 2.2458338068418 g
- Serving Size 1 1 Serving (63g)
- Sodium 33.9512023833194 mg
- Sugar 2.65121072044455 g
- Trans Fat 0.599000886931812 g
- Calories 112 calories
Step-by-step
- In a pan on the stove melt your butter over medium heat, stir in your flour quickly, it will form a paste.
- Whisk in your milk till the paste has dissolved, about 1 minute, stir in sour cream and broth and cook for 2 minutes stirring often, the sauce should thicken.
- Add seasonings, 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).
- Preheat oven to 400F, line a large baking sheet with parchment paper.
- In a bowl mix your shredded chicken, corn and green onion together, pour in your cream sauce and mix well.
- Heat a small frying pan on stove over medium heat and add some cooking spray.
- Heat up one tortilla at a time, place in pan and give the tortilla a light spray, warm about 20 seconds on each side then place on your baking tray.
- Scoop about 2 Tbsp of chicken mixture into your tortilla, top with 1 Tbsp shredded cheese and fold over, repeat with all 14 tortillas. I lightly sprayed all of the tortillas just before going into the oven to "crisp" them up a bit.
- Bake in the oven for approx 12 minutes.
- Serve immediately, makes 14 tacos. They will freeze well, store in the fridge.
White Chicken Chili Tacos: A Weeknight Winner
As a busy working mom, I’m always on the lookout for quick, easy, and delicious meals that the whole family will enjoy. This White Chicken Chili Taco recipe has become a staple in our house, a true weeknight warrior that’s both satisfying and surprisingly simple to make. Forget takeout – this recipe is faster, healthier, and lets you control the ingredients, ensuring a meal that aligns with your family's dietary preferences. The creamy white chili sauce is a revelation – it’s rich and flavorful without being heavy, providing a perfect counterpoint to the slightly crisp tortillas and the savory shredded chicken. The preparation itself is a breeze; the most time-consuming step is actually shredding the cooked chicken, a task that can be easily tackled while the sauce simmers.
What I love most about this recipe is its versatility. Feel free to adjust the spice level to your liking – a dash more chili powder for those who enjoy a kick, or a sprinkle of your favorite hot sauce for an extra zing. The beauty of this dish lies in its adaptability. You can easily swap out the cheese for a different variety, or add in your preferred vegetables. Chopped bell peppers, diced jalapeños, or even some sauteed mushrooms would all make fantastic additions. It's a blank canvas for your culinary creativity! And the best part? Leftovers are even better the next day, making it a perfect meal-prep option for those busy schedules. Simply reheat and enjoy!
Beyond the convenience and deliciousness, there's a certain satisfaction in creating something so flavorful from relatively simple ingredients. It reminds me of the power of good food to bring people together. Whether it’s a quick weeknight dinner for the family or a casual get-together with friends, this White Chicken Chili Taco recipe is a surefire crowd-pleaser. The comforting warmth of the chili, the satisfying crunch of the tortillas, and the explosion of flavors in each bite will have everyone coming back for seconds. So next time you're looking for a delicious and effortless meal, give this recipe a try. It's a weeknight winner that's sure to become a family favorite.
Ingredients: (This section is for illustrative purposes only, actual ingredients are provided separately)
- Chicken Broth
- Cumin
- Chili Powder
- Frozen Corn
- Salt and Pepper
- Milk
- Flour
- Butter
- Sour Cream
- Green Chilies
- Cooked Shredded Chicken
- Diced Green Onion
- Shredded Mozzarella Cheese
- Tortillas
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chili for an extra kick.
- Add veggies: Incorporate chopped bell peppers, onions, or mushrooms for added flavor and nutrition.
- Make it creamy: Use full-fat sour cream or cream cheese for a richer, creamier sauce.
- Change the cheese: Experiment with different cheeses like cheddar, Monterey Jack, or pepper jack.
- Meal prep friendly: Prepare the chili sauce ahead of time and store it in the refrigerator for up to three days. Assemble the tacos just before baking.
