Ingredients
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 preferred)
- Salt to taste
- 1.5 tbsp all-purpose flour (King Arthur preferred)
- 1/4 tsp chili powder
- Black pepper to taste
- 1/2 cup skim milk
- 1/2 cup chicken broth
- 1 tbsp unsalted butter (preferably Kerrygold)
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 preferred)
For Assembly:
- 14 small corn tortillas (warmed before serving)
- 3.5 oz shredded mozzarella cheese
Instructions
- Preheat and Prep: Preheat your oven to 400°F. Prepare all ingredients by measuring out milk, chicken broth, sour cream, and spices. Finely chop the green chilis and slice the green onions thinly. Have cooked, cooled shredded chicken and frozen corn ready for quick assembly.
- Make the Roux and Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a light roux. Gradually whisk in milk and chicken broth, then add the room temperature sour cream, stirring until smooth to prevent lumps.
- Season and Thicken the Sauce: Add cumin, chopped green chilis, chili powder, salt, and black pepper. Reduce heat to medium-low and simmer 3-5 minutes, stirring occasionally until the sauce thickens enough to coat the back of a spoon. Adjust seasoning to taste.
- Combine Filling: In a medium bowl, mix shredded chicken, frozen corn, and green onions. Pour warm sauce over and stir to coat evenly. Let the filling rest for a minute to meld flavors.
- Warm Tortillas and Assemble Tacos: Heat corn tortillas in a dry skillet over medium-low heat for about 30 seconds per side until warm and pliable. Place a tortilla on your work surface, add about 3 tablespoons of filling in the center, sprinkle with 1/2 ounce mozzarella cheese, then fold into a taco shape. Arrange seam-side up on a parchment-lined baking sheet.
- Bake Tacos: Bake the assembled tacos at 400°F for 12-15 minutes until cheese is melted and bubbly and tortillas are golden brown at the edges. Remove from oven and cool for 1-2 minutes.
- Serve: Serve hot with optional toppings like salsa, jalapeños, or extra sour cream.
Notes
- Use room temperature sour cream to avoid lumps in the sauce.
- Warming tortillas before assembly makes them easier to fold and less likely to tear.
- The sauce will thicken a little more as it cools, so avoid over-thickening while simmering.
- Feel free to add extra toppings like diced avocado, cilantro, or a squeeze of lime for added flavor.
- Leftover filling can be refrigerated and used in other recipes like burritos or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
