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Recipe for White Chicken Chili Tacos

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.
5 from 1 vote
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Ingredients
  

  • 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.