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Folded corn tortillas tightly packed in a white ceramic dish, stuffed with shredded chicken, yellow sweet corn kernels, and diced green chiles.

White Chicken Chili Tacos: The Ultimate Baked Casserole

These baked White Chicken Chili Tacos feature tightly packed corn tortillas stuffed with chicken, sweet corn, and green chiles, smothered in a thick white chili cream sauce and topped with bubbly Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups (450g) cooked shredded chicken Rotisserie chicken works best.
  • 1 cup (150g) yellow sweet corn kernels Drained well.
  • 1 can (4 oz/113g) diced green chiles Mild or medium depending on heat preference.
  • 12 standard (6-inch) yellow corn tortillas Warmed so they are pliable.
  • 1 tbsp (15ml) olive oil For lightly brushing the tortillas.
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 1 cup (240ml) chicken broth
  • 0.5 cup (120g) sour cream Full fat recommended.
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) garlic powder
  • 0.5 tsp (1g) salt
  • 2 cups (225g) Monterey Jack cheese Freshly grated from a block.
  • 0.25 cup (15g) fresh green cilantro leaves Finely chopped.
  • 1 medium fresh green jalapeno Thinly sliced.

Equipment

  • 1 White Rectangular Ceramic Baking Dish 9x13-inch (23x33cm) size required for tightly packing the tacos.
  • 1 Medium Saucepan Used for making the thick white chili cream sauce.

Method
 

Preparation and Sauce
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33cm) white rectangular ceramic baking dish with cooking spray.
  2. In a large mixing bowl, toss together the shredded chicken, yellow sweet corn kernels, and diced green chiles.
  3. In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 minute to create a roux. Gradually pour in the chicken broth while whisking constantly.
  4. Add the ground cumin, garlic powder, and salt. Simmer until the sauce is thick. Remove from heat and gently stir in the sour cream until perfectly smooth.
Assembly and Baking
  1. Warm the corn tortillas so they are pliable. Spoon about 3 tablespoons (45g) of the chicken filling into each tortilla. Fold in half and tightly pack them into the prepared ceramic baking dish.
  2. Pour the thick white chili cream sauce evenly over the center of the tightly packed tacos, leaving the upper edges of the tortillas exposed. Sprinkle the heavy layer of shredded Monterey Jack cheese evenly over the sauce.
  3. Bake in the preheated oven for 20-25 minutes until the sauce is bubbling vigorously and the cheese has developed lightly browned, golden spots.
  4. Remove from the oven and immediately scatter the finely chopped fresh cilantro leaves and thin fresh jalapeno slices across the top before serving.

Notes

Always use block Monterey Jack cheese rather than pre-shredded to ensure a gooey, smooth melt without grainy textures.
If your corn tortillas keep cracking, ensure you are warming them thoroughly in a damp paper towel before folding.