Stay with us to learn how to prepare the White Chicken Chili Tacos recipe, and try a smooth texture and strong flavor that you will love.
It’s simple to prepare, and everyone will love it. You won’t waste a lot of time in the kitchen preparing this White Chicken Chili Tacos recipe.
Fully family approved, you won’t regret it.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Makes: 14 tacos
WW Points: Freestyle | Smart Points: 2 | Blue points: 2 | Purple points: 2 | Green points: 3
Ingredients:
14 Small Corn Tortillas
1 tbsp Unsalted Butter
1 ½ tbsp All-Purpose Flour
½ cup Skim Milk
½ cup Low-Sodium Chicken Broth
¼ tsp Cumin
¼ tsp Chili Powder
¼ cup Light Sour Cream
1/16 tsp Kosher Salt Black Pepper
cup Chicken (Shredded)
¾ cup Can Yellow Corn
tbsp Jalapenos (Diced)
3.5 oz Mozzarella Cheese (Shredded)
Directions:
Step 1. Preheat 400 degrees. Line a baking sheet with parchment paper.
Step 2. Put the butter in a medium-size saucepan on medium heat. Slowly add in flour, stirring as you add.
Step 3. Continue to stir while cooking for one minute.
Step 4. Whisk in milk, chicken broth, cumin, chili powder, sour cream, salt and pepper.
Step 5. Reduce the heat to medium-low. Continue to stir until the sauce thickens.
Step 6. Add shredded chicken, corn, jalapenos in a bowl. Stir to mix. Pour the sauce over the chicken mixture.
Step 7. Stir to combine.
Step 8. Toast dry tortillas in a medium skillet on medium-low heat for 5 seconds.
(If you prefer a crisp tortilla add butter to the skillet before adding the tortilla.) Scoop about two tablespoons of chicken mixture into half or each tortilla.
Step 9. Top with one tablespoon shredded cheese. Fold the second half of the tortilla over the filling.
Step 10. Lightly spray the tortillas with butter baking spray before going into the oven. The butter spray will crisp the tortillas a little bit.
Step 11. Lay each filled tortilla on their side on the lined baking sheet. Bake at 400 degrees for 12 minutes.
Step 12. Serve immediately.
Step 13. Leftovers can be stored in the refrigerator or can be put in the freezer.
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White Chicken Chili Tacos
Ingredients
- 14 Small Corn Tortillas
- 1 tbsp Unsalted Butter
- 1 ½ tbsp All-Purpose Flour
- ½ cup Skim Milk
- ½ cup Low-Sodium Chicken Broth
- ¼ tsp Cumin
- ¼ tsp Chili Powder
- ¼ cup Light Sour Cream
- 1/16 tsp Kosher Salt Black Pepper
- cup Chicken Shredded
- ¾ cup Can Yellow Corn
- tbsp Jalapenos Diced
- 3.5 oz Mozzarella Cheese Shredded
Instructions
- Preheat 400 degrees. Line a baking sheet with parchment paper.
- Put the butter in a medium-size saucepan on medium heat. Slowly add in flour, stirring as you add.
- Continue to stir while cooking for one minute.
- Whisk in milk, chicken broth, cumin, chili powder, sour cream, salt and pepper.
- Reduce the heat to medium-low. Continue to stir until the sauce thickens.
- Add shredded chicken, corn, jalapenos in a bowl. Stir to mix. Pour the sauce over the chicken mixture.
- Stir to combine.
- Toast dry tortillas in a medium skillet on medium-low heat for 5 seconds.
(If you prefer a crisp tortilla add butter to the skillet before adding the tortilla.) Scoop about two tablespoons of chicken mixture into half or each tortilla. - Top with one tablespoon shredded cheese. Fold the second half of the tortilla over the filling.
- Lightly spray the tortillas with butter baking spray before going into the oven. The butter spray will crisp the tortillas a little bit.
- Lay each filled tortilla on their side on the lined baking sheet. Bake at 400 degrees for 12 minutes.
- Serve immediately.
- Leftovers can be stored in the refrigerator or can be put in the freezer.
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