Here is my favorite white chicken chili tacos recipe, with a creamy white sauce made from sour cream and green chilis, tender shredded chicken, sweet corn, and melted mozzarella cheese all wrapped in warm corn tortillas.

These tacos are a regular weeknight dinner at our house because they come together so quickly and my kids actually eat them without complaining. I love that I can use leftover rotisserie chicken and keep most of the ingredients stocked in my pantry and freezer.

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Why You’ll Love These White Chicken Chili Tacos

Quick weeknight dinner – Ready in under an hour, these tacos are perfect when you need something satisfying without spending all evening in the kitchen.
Lighter comfort food – Using skim milk, light sour cream, and corn tortillas, you get all the creamy, comforting flavors without the heaviness of traditional tacos.
Kid-friendly meal – The mild, creamy filling with cheese appeals to even picky eaters, and you can easily adjust the spice level for different family members.
Simple pantry ingredients – Most of these items are things you probably already have on hand, making it an easy go-to recipe when you’re not sure what to make for dinner.

What Kind of Chicken Should I Use?

For these white chicken chili tacos, you have plenty of options when it comes to the shredded chicken. A rotisserie chicken from the grocery store is probably the easiest route – just pull off the meat and shred it, and you’re done in minutes. If you prefer to cook your own, boneless skinless chicken breasts or thighs both work great, though thighs tend to stay a bit more moist and flavorful. You can poach the chicken in some broth, bake it in the oven, or even use leftover chicken from another meal. Just make sure your chicken is fully cooked and shredded into bite-sized pieces before adding it to the taco filling.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

Corn tortillas: If you prefer flour tortillas, go ahead and use those instead. They’ll give you a softer taco with a slightly different texture, but they work great.
Skim milk: Any milk you have works here – whole milk, 2%, or even half-and-half will make the sauce a bit richer and creamier.
Sour cream: Greek yogurt makes a good substitute if you’re out of sour cream. It’ll add a similar tangy flavor and creamy texture to the sauce.
Mozzarella cheese: Monterey Jack or white cheddar are solid alternatives that melt nicely. You could also use a Mexican cheese blend if that’s what you have on hand.
Shredded chicken: Rotisserie chicken is a time-saver, but you can also use leftover cooked chicken, canned chicken (drained), or even turkey. For a vegetarian version, try white beans instead.
Canned green chilis: Fresh jalapeños (seeded and diced) or poblano peppers work well if you want to use fresh instead of canned. Start with less and add more to taste.
Frozen corn: Fresh corn cut off the cob or canned corn (drained) both work fine. If using canned, just drain it well before adding.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white chicken chili tacos is rushing the roux – if you don’t cook the butter and flour mixture for a full minute before adding the liquids, your sauce will taste raw and pasty instead of smooth and creamy.

Another common error is adding the milk and broth too quickly, which creates lumps in your sauce, so whisk them in gradually while stirring constantly over medium-low heat until the mixture thickens to a gravy-like consistency.

Don’t skip toasting the tortillas before filling them, as this step prevents them from getting soggy in the oven and helps them hold their shape better when folded.

Finally, resist the urge to overfill your tacos – using about 2-3 tablespoons of filling per tortilla makes them easier to fold and keeps the filling from spilling out during baking.

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What to Serve With White Chicken Chili Tacos?

These tacos are pretty filling on their own, but I love serving them with a simple side of Mexican rice or cilantro lime rice to round out the meal. A fresh pico de gallo or a quick tomato and avocado salad adds a nice cool contrast to the creamy chili filling. If you want something crunchy, tortilla chips with guacamole or a basic bean dip work great, and they’re perfect for scooping up any filling that falls out of your tacos. You could also keep it simple with a side of refried beans or black beans topped with a little cheese and sour cream.

Storage Instructions

Store: Keep any leftover chicken chili filling in an airtight container in the fridge for up to 4 days. I like to store the tortillas separately so they don’t get soggy. When you’re ready to eat, just warm up the filling and grab a fresh tortilla for a quick meal.

Freeze: The chicken chili filling freezes really well for up to 3 months. Let it cool completely, then portion it into freezer bags or containers. I wouldn’t recommend freezing the assembled tacos though, since the tortillas get weird in the freezer.

Reheat: Warm the filling in a pot on the stove over medium heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each one. Add a splash of chicken broth or milk if it seems a bit thick after storing.

Preparation Time	30-40 minutes
Cooking Time	10-15 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium
Servings	7 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1100-1300
Protein: 60-75 g
Fat: 35-45 g
Carbohydrates: 140-160 g

Ingredients

For the sauce:

1/4 cup sour cream (room temperature for smooth blending)
1 tbsp canned green chilis (finely chopped)
1/4 tsp ground cumin (freshly ground preferred for more flavor)
salt to taste
1.5 tbsp all-purpose flour (I prefer King Arthur)
1/4 tsp chili powder
black pepper to taste
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter (I use Kerrygold for richness)

For the filling:

1/4 cup green onions (thinly sliced, about 1/8-inch pieces)
8 oz shredded chicken (cooked and cooled)
3/4 cup frozen corn (I use Birds Eye)

For assembly:

14 small corn tortillas (warmed before serving)
3.5 oz shredded mozzarella cheese

Step 1: Prepare Ingredients and Preheat

1/4 cup sour cream
1 tbsp canned green chilis
1/4 tsp ground cumin
1/4 tsp chili powder
salt to taste
black pepper to taste
1/2 cup skim milk
1/2 cup chicken broth
1/4 cup green onions
8 oz shredded chicken
3/4 cup frozen corn

Preheat your oven to 400°F.

While it heats, prepare your mise en place: measure out the milk, chicken broth, sour cream (making sure it’s at room temperature for smooth blending), and all dry spices.

Finely chop the green chilis and thinly slice the green onions into 1/8-inch pieces.

Have the cooked and cooled shredded chicken ready, and measure out the frozen corn.

This prep work ensures the sauce comes together quickly without any scrambling.

Step 2: Build the Cream Sauce Base

1 tbsp unsalted butter
1.5 tbsp all-purpose flour
1/2 cup skim milk
1/2 cup chicken broth
1/4 cup sour cream

Melt the butter in a medium saucepan over medium heat.

Once melted and foamy, whisk in the flour and cook for about 1 minute, stirring constantly to create a light roux—this will thicken your sauce and give it body.

Gradually whisk in the milk and chicken broth together, then add the sour cream, whisking until completely smooth to avoid lumps.

I like to use room temperature sour cream because it blends seamlessly without breaking.

Step 3: Season and Thicken the Sauce

cream sauce base from Step 2
1/4 tsp ground cumin
1 tbsp canned green chilis
1/4 tsp chili powder
salt to taste
black pepper to taste

Add the cumin, finely chopped green chilis, chili powder, salt, and black pepper to the saucepan.

Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon.

The sauce will continue to thicken slightly as it cools, so don’t over-reduce it.

Taste and adjust seasonings as needed—this is your moment to balance the flavors before combining with the chicken.

Step 4: Combine Chicken Filling

8 oz shredded chicken
3/4 cup frozen corn
1/4 cup green onions
cream sauce from Step 3

In a medium bowl, combine the cooked shredded chicken, frozen corn, and sliced green onions.

Pour the warm sauce from Step 3 over the chicken mixture and stir until everything is evenly coated and well combined.

The filling is now ready to assemble into tacos.

I prefer to let the filling rest for a minute so the flavors can meld together before filling the tortillas.

Step 5: Warm Tortillas and Assemble Tacos

14 small corn tortillas
chicken filling from Step 4
3.5 oz shredded mozzarella cheese

While the filling rests, warm the corn tortillas in a dry skillet over medium-low heat, about 30 seconds per side, until they’re pliable and warm.

This makes them easier to fold without tearing.

Place a warmed tortilla on your work surface, add about 3 tablespoons of the chicken filling mixture down the center, sprinkle with about 1/2 ounce of shredded mozzarella cheese, then fold the tortilla in half to create a taco shape.

Arrange the filled tacos seam-side up on a parchment-lined baking sheet as you go.

Step 6: Bake and Serve

assembled tacos from Step 5

Place the baking sheet with assembled tacos into the preheated 400°F oven and bake for 12-15 minutes, until the cheese is melted and bubbly and the tortillas have begun to turn golden brown around the edges.

Remove from the oven and let cool for 1-2 minutes before serving.

The tacos will be hot and the cheese perfectly melted—serve immediately with your favorite toppings like salsa, jalapeños, or additional sour cream if desired.