Can I use flour tortillas instead of corn tortillas?

You can, but corn tortillas give these tacos that classic flavor and toasty bite. If you use flour, bake time may be similar, but they’ll be softer and less crisp at the edges.

Can I swap the mozzarella?

Absolutely. Monterey Jack melts beautifully and fits the “white chili taco” vibe. Pepper Jack adds more kick.

How do I store leftovers?

Store the filling in an airtight container in the fridge for up to 3 days . Tortillas are best fresh, but you can reassemble and bake again. If you’ve already baked the tacos, reheat in the oven or air fryer to bring back some crispness.

Can I freeze the filling?

Yes—freeze the chicken-corn mixture with sauce in a freezer-safe container for up to 2 months . Thaw overnight in the fridge and warm gently before assembling.

What can I serve with Corn Tortilla White Chicken Chili Tacos?

A simple salad, black beans, rice, or chips and salsa. Or just… another taco. That’s also a side dish in my house.

7 Irresistible Corn Tortilla White Chicken Chili Tacos

Description

Corn Tortilla White Chicken Chili Tacos are creamy, cheesy, and baked until golden at the edges—an easy weeknight taco night that feels extra cozy.

Ingredients

Scale

For the sauce

1/4 cup sour cream (room temp)
1 tbsp canned green chilis, finely chopped
1/4 tsp ground cumin
1/4 tsp chili powder
Salt, to taste
Black pepper, to taste
1 1/2 tbsp all-purpose flour
1/2 cup skim milk
1/2 cup chicken broth
1 tbsp unsalted butter

For the filling

8 oz shredded cooked chicken (cooled)
3/4 cup frozen corn
1/4 cup green onions, thinly sliced

For assembly

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

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Instructions

Preheat oven: Set oven to 400°F. Line a baking sheet with parchment paper.
Make roux: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, stirring constantly.
Build sauce: Slowly whisk in milk and chicken broth. Whisk in sour cream until smooth.
Season & thicken: Add green chilis, cumin, chili powder, salt, and pepper. Simmer on medium-low 3–5 minutes, stirring, until sauce lightly coats a spoon.
Mix filling: In a bowl, combine shredded chicken, frozen corn, and green onions. Pour warm sauce over and stir to coat.
Warm tortillas: Heat corn tortillas in a dry skillet about 30 seconds per side until pliable.
Assemble tacos: Add about 3 tbsp filling to each tortilla, sprinkle with mozzarella, fold into taco shape, and place seam-side up on the baking sheet.
Bake: Bake 12–15 minutes until cheese is melted and tortillas are lightly golden. Cool 1–2 minutes, then serve.

Notes

Room-temp sour cream helps the sauce stay smooth (no weird little lumps).

Warm tortillas gently so they don’t crack when folding.

Rotisserie chicken works perfectly here for a faster dinner.

Optional toppings: salsa, jalapeños, extra sour cream, cilantro, hot sauce.

Prep Time: 15 minutes
Cook Time: 15 mins
Category: Dinner
Method: Baking
Cuisine: American-Mexican

Nutrition

Serving Size: 2 tacos
Calories: 255 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 16 g
Cholesterol: 45 mg