Skip to Content

WW White Chicken Chili Tacos

Learn how to prepare this White Chicken Chili Tacos recipe so that you can eat healthily but with the flavors that you like the most.

It’s an amazing opportunity to improve your cooking skills while maintaining your health. Don’t miss this White Chicken Chili Tacos recipe.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Makes: 14 tacos

WW Points: Freestyle Smart Points: 2 per tacos

Ingredients:

14 corn Tortillas (Small)

1 ½ tbsp All-Purpose Flour

1 tbsp Butter (Unsalted)

¼ cup Sour Cream (Light)

½ cup Skim Milk

½ cup Chicken Broth (Low Sodium)

2 tbsp Jalapenos (Diced)

¼ tsp Cumin

¼ tsp Chili Powder

1/16 tsp Kosher Salt

Black Pepper

1 cup Chicken (Shredded)

¾ cup Can Corn

3.5 oz fat free Mozzarella Cheese (Shredded)

Directions:

Step 1. Preheat 400 degrees.

Step 2. Line a baking sheet with parchment paper.

Step 3. Put the tablespoon of butter in a medium-size saucepan on medium heat.

Step 4. Slowly add in the flour, stirring as you add.

Step 5. Continue to stir while cooking for one minute.

Step 6. Whisk in milk, chicken broth, cumin, jalapenos, chili powder, sour cream, salt and pepper. Reduce the heat to medium-low.

Step 7. Continue to stir until the sauce thickens. Add shredded chicken, corn, jalapenos in a bowl. Stir to mix.

Step 8. Pour the sauce over the chicken mixture. Mix to combine. Toast dry tortillas in a medium skillet on medium-low heat for 5 seconds.

Step 9. If you prefer a crisp tortilla add butter to the skillet before adding the tortilla.

Step 10. Scoop about two tablespoons of chicken mixture into your tortilla. Top with one tablespoon shredded cheese.

Step 11. Fold the second half of the tortilla over the filling. Lightly sprayed the tortillas with butter cooking spray before going into the oven. (This will crisp them up a bit.)

Step 12. Lay the filled tortillas on their side on the baking sheet. Bake at 400 degrees for 12 minutes.

Step 13. Serve immediately. Leftovers can be stored in the refrigerator or can be put in the freezer.

Pin this recipe on Pinterest for later 🙂

WW White Chicken Chili Tacos

Yield: 12

WW White Chicken Chili Tacos

WW White Chicken Chili Tacos

Learn how to prepare this White Chicken Chili Tacos recipe so that you can eat healthily but with the flavors that you like the most.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 14 corn Tortillas (Small)
  • 1 ½ tbsp All-Purpose Flour
  • 1 tbsp Butter (Unsalted)
  • ¼ cup Sour Cream (Light)
  • ½ cup Skim Milk
  • ½ cup Chicken Broth (Low Sodium)
  • 2 tbsp Jalapenos (Diced)
  • ¼ tsp Cumin
  • ¼ tsp Chili Powder
  • 1/16 tsp Kosher Salt
  • Black Pepper
  • 1 cup Chicken (Shredded)
  • ¾ cup Can Corn
  • 3.5 oz Mozzarella Cheese (Shredded)

Instructions

  1. Preheat 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Put the tablespoon of butter in a medium-size saucepan on medium heat.
  4. Slowly add in the flour, stirring as you add.
  5. Continue to stir while cooking for one minute.
  6. Whisk in milk, chicken broth, cumin, jalapenos, chili powder, sour cream, salt and pepper. Reduce the heat to medium-low.
  7. Continue to stir until the sauce thickens. Add shredded chicken, corn, jalapenos in a bowl. Stir to mix.
  8. Pour the sauce over the chicken mixture. Mix to combine. Toast dry tortillas in a medium skillet on medium-low heat for 5 seconds.
  9. If you prefer a crisp tortilla add butter to the skillet before adding the tortilla.
  10. Scoop about two tablespoons of chicken mixture into your tortilla. Top with one tablespoon shredded cheese.
  11. Fold the second half of the tortilla over the filling. Lightly sprayed the tortillas with butter cooking spray before going into the oven. (This will crisp them up a bit.)
  12. Lay the filled tortillas on their side on the baking sheet. Bake at 400 degrees for 12 minutes.
  13. Serve immediately. Leftovers can be stored in the refrigerator or can be put in the freezer.
  14. Enjoy!

Notes

Inspired from drizzlemeskinny.com

Skip to Recipe