White Chicken Chili Tacos

These white chicken chili tacos are a spin on my white chicken chili recipe. I combined seasoned shredded chicken breast, white beans, green chilies, cream cheese, and shredded white cheese into a flour tortilla. Then, I baked them on a sheet pan until melty and crispy and served them with creamy guacamole. If you love these crispy baked tacos, check out my ground pork tacos and my butternut squash black bean tacos.

White Chicken Chili Seasoning

Growing up, taco night was always at least once a week. But, my mom never used pre-made seasoning packages. She could have, but I think it was just easier to season the meat on her own, and cheaper in the long run. My family uses goya adobo to season everything, including taco meat. I always use adobo, garlic, and some cumin to season taco meat. This is my favorite way.

White chicken chili differs from traditional chili in many ways. The most obvious difference is the meat that is used. Beef or pork is used in most chili recipes, but this recipe uses chicken. The chicken is normally chicken breast that has been shredded (or you can use leftover rotisserie chicken) and then combined with white beans. White beans are always used in white chicken chili to stay within the whole “white chili” theme. The chicken and white beans are seasoned with goya adobo, garlic, a little cumin, and oregano.

I love making these white chicken chili baked tacos for meal prep. They are so easy to make. You make prepare the filling, and then you lay all the tortillas out on a sheet pan. Add a little bit of the filling onto half of the taco, add some cheese, and fold it over. Then, spray it with some avocado oil spray or olive oil spray. Bake them in the oven

I have been really into baking my tacos lately because they are really easy to pick up and dip into sauces. I like to use the mini taco tortillas because they are super easy for my daughter to hold. It is almost like a quesadilla but no standing over a pan to fry/grill them is necessary.

What Ingredients go into White Chicken Chili Tacos?

• Chicken -I used shredded chicken breasts in these tacos that I seasoned with Goya Adobo. You could use leftover chicken or a rotisserie chicken if you want to skip this step.
• Flour Tortillas – I think flour is easier to use than corn for this recipe since they will not break when you fold them.
• Garlic – Garlic is always a good idea
• Green chilies – These always come in a small little can at the grocery store. I have also seen canned poblanos were are also great to use.
• Goya Adobo – I use this to season my chicken and it gives the chicken some great flavor.
• Cannellini Beans – great northern beans will work great too.
• Frozen Corn – I use this in my white chicken chili recipe, but it is optional in this taco recipe.
• Cream Cheese – This brings all the creaminess
• Shredded Cheese – I chose a white shredded cheese to keep with the white theme but you can use any melty cheese
• Lime – be sure to use fresh lime. The lime really adds a lot to the chicken and also to the avocado dip if you want to use it.
• Avocado – I love slathering mashed avocado on these tacos.
• Sour Cream – I add this to my avocado for extra creaminess.

How to make White Chicken Chili Tacos

I lay out all the tortillas on an extra large baking sheet. Then, I add some cheese on top, followed by the chicken and bean mixture.

I then add a little more cheese on top and pop them in the oven for 5 minutes so that the cheese can get a little melty. I then take them out of the oven and fold one half of the tortilla over. It is easy to fold them over once the ingredients have warmed up a little and the cheese has melted. You may need to flip it over to get it to stay folded while you bake it.

Then, I pop them back in the oven for another 10 minutes or until the tortilla has browned slightly. While they are baking, add a ripe avocado to a bowl with the juice of a full lime, 1/4 teaspoon of sea salt, a little sour cream, and some minced cilantro. Mix it all up and use as a dip or spread for your tacos.

Storing and Re-Heating

These tacos can be stored in the refrigerator for up to 3 days. To reheat them, you can add them to an air fryer, but they will only need a few minutes as you do not want them to burn. You can also reheat them in the oven at 325F for about 10 minutes or even toss them in a microwave if you are in a hurry.

You can also freeze these tacos. Wrap them tightly in aluminum foil and then add them to a freezer safe ziploc bag. This way you can grab a few at a time. This recipe is super easy to double and bake them up at the same time on a large baking sheet, so it makes a great idea for meal prep. If you want to reheat them from the freezer, you should let them thaw a little bit and then heat them using the methods listed above.

Ingredients For White Chili Chicken Tacos

• 12 Flour Tortillas Mini
• 1 lb Chicken Breast cooked and shredded
• 2 cloves Garlic minced
• 1 tsp Goya Adobo Seasoning or seasoning salt of your choice
• 1/2 tsp Cumin
• 1/4 tsp Oregano
• 1/4 tsp Black Pepper
• 1 can Green Chiles
• 15 oz White Beans rinsed and drained
• 4 oz Cream Cheese room temperature or softened
• 10 oz Shredded Cheese
• 1 Lime
• 1 Avocado
• 1/4 cup Sour Cream

INSTRUCTIONS 

• Cook and shred your chicken breast. An easy method to cook your chicken is to boil it in chicken broth for about 15 minutes. Then, let it rest for ten minutes and shred it up. You can also use leftover chicken or rotisserie chicken
• Preheat your oven to 400F
• Combine the shredded chicken breast with the beans, garlic, adobo, cumin, lime, oregano, and black pepper. Then, add your green chiles and cream cheese and mix together.
• On a large baking sheet, add a sheet of parchment paper. Spray some avocado oil spray on the parchment paper and then lay out 12 tortillas.
• Add a little cheese on top of the tortillas followed by some of the chicken and bean mixture. Make sure to only add the mixture to half of each tortilla so that you can easily fold it over. Add a little more cheese on top of the chicken and bean
• Fold over each taco and press down slightly and spray the tops of each taco with avocado oil spray. Add the tacos in the oven and cook for about 10 minutes or under it is slightly browned.
• Make your avocado mixture by combining the avocado and a little sour cream.
• Remove the tacos from the oven once they are nice and brown. Let them cool slightly on the baking sheet and then enjoy.