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White Chicken Chili Tacos

Delicious White Chicken Chili Tacos for Healthy Meal Joy

Enjoy these healthy White Chicken Chili Tacos, low in calories yet packed with flavor and easy to make.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taco Filling
  • 2 cups shredded chicken use rotisserie chicken for convenience
  • 1 cup canned corn fresh or frozen corn can be substituted
  • 2 tablespoons jalapenos diced, adjust to spice preference
  • 0.5 cups light sour cream Greek yogurt is a great substitute
  • 1 teaspoon cumin essential for chili flavor
  • 1 teaspoon chili powder smoked paprika could enhance richness
  • to taste kosher salt adjust to liking
  • to taste black pepper adjust to liking
For the Sauce
  • 2 tablespoons unsalted butter olive oil can be a healthier option
  • 2 tablespoons all-purpose flour gluten-free flour works as a substitute
  • 1 cup skim milk nut milk can be a dairy-free alternative
  • 1 cup low sodium chicken broth homemade broth is a wonderful substitute
For the Tacos
  • 8 small corn tortillas the perfect base for your tacos
  • 1 cup shredded mozzarella cheese consider cheddar or a vegan alternative

Equipment

  • medium saucepan
  • baking sheet
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat until foamy and light golden.
  3. Whisk in 2 tablespoons of all-purpose flour to create a roux and cook for about one minute.
  4. Gradually whisk in 1 cup of skim milk and 1 cup of low-sodium chicken broth, then add the spices and jalapenos.
  5. Allow the sauce to simmer for about 5 to 7 minutes until thickened.
  6. Combine 2 cups of shredded chicken, 1 cup of drained canned corn, and some diced jalapenos in a bowl.
  7. Pour the thickened sauce over the chicken mixture and stir to combine.
  8. Lightly toast corn tortillas on each side in a skillet for about 5 seconds.
  9. On each corn tortilla, spoon about 2 tablespoons of the chicken mixture and top with shredded mozzarella cheese.
  10. Bake the tacos seam-side down on the baking sheet for 12 minutes until golden and cheese is melted.
  11. Let the tacos cool slightly before serving immediately with fresh salsa if desired.

Nutrition

Serving: 1tacoCalories: 200kcalCarbohydrates: 25gProtein: 15gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

These tacos can be served with fresh salsa or sides like Garlic Chicken Roasted for a complete meal.

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