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White Chicken Chili Tacos Recipe

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This recipe for White Chicken Chili Tacos is from Nancy White Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 small tortilla’s as shown
1 Tbsp light butter I use Gay Lea
1.5 Tbsp flour
1/2 cup milk I used 1%
1/4 cup light sour cream
1/2 cup chicken broth
1 Tbsp chopped canned green chilies
Dash of salt & pepper
1/4 tsp cumin
1/4 tsp chili powder
2 cups 8oz cooked shredded chicken
3/4 cup frozen corn
Diced green onion
3.5 oz shredded reduced-fat mozzarella I use Trader Joe’s
Directions:
Directions:
In a pan on the stove melt your butter over medium heat, stir in your flour quickly, it will form a paste.
Whisk in your milk till the paste has dissolved, about 1 minute, stir in sour cream and broth and cook for 2 minutes stirring often, the sauce should thicken. Add seasonings and green chilies, remove from heat and set aside (you can give it a few stirs while it is set aside so it does not set too much)
Preheat oven to 400F, line a large baking sheet with parchment paper
In a bowl mix your shredded chicken, corn and green onion together, pour in your cream sauce and mix well.
Heat a small frying pan on the stove over medium heat and add some cooking spray. Heat up one tortilla at a time, place in pan and give the tortilla a light spray, warm about 20 seconds on each side then place on your baking tray.
Scoop about 2 Tbsp of chicken mixture into your tortilla, top with 1 Tbsp shredded cheese and fold over, repeat with all 14 tortillas. I lightly sprayed all of the tortillas just before going into the oven to “crisp” them up a bit.
Bake in the oven for approx 12 minutes.
Serve immediately, makes 14 tacos. They will freeze well, store in the fridge.
WW points 2-3
Number Of Servings:
Number Of Servings:
14

 

 

 

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