Corn Tortilla White Chicken Chili Tacos

If Corn Tortilla White Chicken Chili Tacos sounds like something you’d order on a “treat yourself” night… I’m happy to report you can absolutely make them at home—without turning your kitchen into a disaster zone. These are warm, creamy, gently spicy, and baked until the cheese gets all melty and the tortilla edges go golden and crisp (aka: the sound you want to hear when you take a bite).

This recipe is my kind of magic: quick enough for a busy Tuesday, comforting enough for a “long day, please don’t talk to me until I’ve eaten” evening, and friendly enough for picky eaters because it’s not super spicy—just flavorful.

Why You’ll Love These Corn Tortilla White Chicken Chili Tacos

• Fast comfort food: Creamy sauce + shredded chicken + corn = instant cozy.
• Baked, not fried: You still get those toasty edges without babysitting a pan of oil.
• Uses what you’ve got: Rotisserie chicken works beautifully here.
• Kid- and partner-approved: It tastes like “yum,” not “whoa, what is that?”

Also, the smell in your kitchen while they bake? It’s basically a hug wearing a tortilla.

Ingredients You’ll Need

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 if you’ve got it)
• Salt, to taste
• Black pepper, to taste
• 1.5 tbsp all-purpose flour (I like King Arthur)
• 1/4 tsp chili powder
• 1/2 cup skim milk
• 1/2 cup chicken broth
• 1 tbsp unsalted butter (Kerrygold = extra rich)

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 (Birds Eye is great)

For assembly

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

Let’s Make Corn Tortilla White Chicken Chili Tacos

Step 1: Prep + Preheat (you’ll thank yourself later)

Preheat your oven to 400°F.

While it heats, do your quick prep:

• Measure the milk, chicken broth, and sour cream (room temp blends smoother).
• Chop the green chilis finely.
• Slice green onions into thin little 1/8-inch pieces.
• Have your shredded chicken ready and measure your frozen corn.

This is the “future you” kindness step. It makes the sauce come together with zero panic.

Step 2: Build the cream sauce base

In a medium saucepan over medium heat, melt:

• 1 tbsp butter

When it’s melted and foamy, whisk in:

• 1.5 tbsp flour

Stir constantly for about 1 minute. You’re making a light roux—nothing scary, just a thickening base.

Slowly whisk in:

• 1/2 cup skim milk
• 1/2 cup chicken broth

Then whisk in:

• 1/4 cup sour cream

Keep whisking until smooth. (If your sour cream is cold, it can get a little grumpy and lumpy, so room temp is the friendly route.)

Step 3: Season + thicken

Add to the saucepan:

• 1/4 tsp cumin
• 1 tbsp chopped green chilis
• 1/4 tsp chili powder
• Salt and pepper to taste

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

A little reminder from my kitchen: don’t over-reduce it. The sauce thickens a bit more as it cools, and you want it creamy—not paste-like.

Taste and adjust seasoning. This is your moment.

Step 4: Mix the filling

In a medium bowl, combine:

• 8 oz shredded chicken
• 3/4 cup frozen corn
• 1/4 cup sliced green onions

Pour the warm sauce over everything and stir until evenly coated.

Let it sit for about a minute. Not because you have to—because it tastes even better when the flavors settle in together. (Like a little taco team meeting.)

Step 5: Warm tortillas + assemble

Warm your corn tortillas in a dry skillet over medium-low, about 30 seconds per side, until pliable.

For each taco:

1. Lay out a warm tortilla.
2. Add about 3 tablespoons of filling down the center.
3. Sprinkle about 1/2 ounce mozzarella.
4. Fold into a taco shape.

Arrange them seam-side up on a parchment-lined baking sheet.

Step 6: Bake until bubbly and golden

Bake at 400°F for 12–15 minutes, until:

• the cheese is melted and bubbly
• the tortilla edges are lightly golden

Let them cool 1–2 minutes (because molten cheese has no empathy), then serve right away.

Topping ideas: salsa, jalapeños, extra sour cream, hot sauce, or even a little chopped cilantro if you’re feeling fancy.

My Best Tips (Because I’ve Learned the Hard Way)

• Room temp sour cream = smoother sauce. Cold sour cream can fight you. We don’t negotiate with dairy.
• Warm tortillas gently. Corn tortillas crack when they’re cold and rushed—kind of like me before coffee.
• Use rotisserie chicken to save time. This is a “help me out, grocery store” moment and it’s totally allowed.
• Want more heat? Add extra green chilis, a pinch of cayenne, or top with pickled jalapeños.
• Want crispier tacos? Bake a few minutes longer, but keep an eye on them so they don’t dry out.

A Little Story From My Kitchen

The first time I made these Corn Tortilla White Chicken Chili Tacos, it was one of those days where everything felt loud—work, laundry, the fridge door opening every five minutes like it contained new snacks (spoiler: it didn’t). I needed dinner that felt comforting but didn’t require a full emotional commitment.

These saved the day. The sauce came together fast, the chicken made it hearty, and the baked cheesy tops made everyone suddenly very cheerful at the table. It’s amazing what melted mozzarella can do for family morale.

FAQs About Corn Tortilla White Chicken Chili Tacos

Taco Night Magic You’ll Want on Repeat

If your week needs an easy win, Corn Tortilla White Chicken Chili Tacos are it—creamy, cheesy, and comforting without a long ingredient list or complicated steps. Bake them once, and don’t be surprised if your family starts requesting them like it’s a restaurant special.

And if you try these Corn Tortilla White Chicken Chili Tacos, I’d love to hear how you topped yours—because I’m always one good topping idea away from “accidentally” making them again tomorrow.

Keep the Taco Night Magic Going (You’ll Love These Too)

If these Corn Tortilla White Chicken Chili Tacos hit the spot (aka, everyone got quiet at the table for a minute), don’t stop here—there are more cozy, flavor-packed favorites waiting for you. Here are a few reader-loved recipes that bring the same easy, comforting vibes:

• Creamy Chicken Taco Soup for Cozy Nights – Warm, creamy, and perfect when you want “taco flavor” without assembling a single thing.
• Crockpot Chicken Tortilla Soup That Practically Makes Itself – Toss it in the slow cooker, live your life, and come back to a bowl that tastes like you worked way harder than you did.
• BBQ Chicken Quesadillas for a Quick, Cheesy Win – Crispy edges, melty cheese, and that sweet-smoky bite… basically a “just one more” situation.
• Cheesy Chicken Enchiladas for Comfort-Food Cravings – Saucy, cozy, and family-friendly—this one’s a great follow-up when you’re on a corn-tortilla kick.

If you try this recipe (or any of these!), I’d love to hear what you think—scroll down and leave a ⭐⭐⭐⭐⭐ review. Your stars and comments help other home cooks find their next favorite dinner!

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