Description
A comforting and tangy weeknight meal that combines creamy white chicken chili with soft corn tortillas, perfect for busy days.
Ingredients
For the Filling
- 8 oz Chicken, cooked and cooled (Leftover rotisserie chicken works great.)
- 3/4 cup Corn, frozen (Warm in the skillet if icy.)
- 1 tbsp Green chilis, canned (Adds a mild flavor.)
- 1/4 cup Green onions (Chopped.)
- 1/2 cup Chicken broth (For thickening the sauce.)
- 1 1/2 tbsp All-purpose flour (To thicken the sauce.)
- Black pepper to taste Black pepper (Adjust to your preference.)
- 1/4 tsp Chili powder (Keep it mild for most palates.)
- Salt to taste Salt (Adjust based on preference.)
- 1/4 tsp Cumin, ground (Adds depth of flavor.)
- 14 small Corn tortillas (Soft and pliable for filling.)
- 1 tbsp Butter, unsalted (For sautéing the filling.)
- 3 1/2 oz Mozzarella cheese (Shredded for topping.)
- 1/2 cup Skim milk (For the creamy sauce.)
- 1/4 cup Sour cream (For tanginess in the filling.)
Instructions
Preparation
- In a skillet, melt the butter over medium heat.
- Add the cooked chicken, corn, green chilis, and green onions, stirring until combined.
- In a separate bowl, whisk together the chicken broth, flour, black pepper, chili powder, salt, cumin, skim milk, and sour cream until smooth.
- Pour the sauce over the chicken mixture in the skillet, cooking until the mixture is heated through and thickened.
- Warm the corn tortillas in a dry skillet or microwave.
- Fill each tortilla with the chicken mixture and top with shredded mozzarella cheese.
- Serve warm and enjoy your tacos!
Notes
Store leftover filling in an airtight container in the fridge for up to 3 days. For a little crunch, crisp the warmed tortillas in a hot, dry skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: American, Mexican