Corn Tortilla White Chicken: 5-Star Taco Delight

Corn Tortilla White Chicken is a delightful dish that combines tender, shredded chicken with the comforting flavors of chili and spices, all wrapped up in warm corn tortillas. This recipe is not only a favorite for family dinners but also a hit at gatherings. The combination of ingredients creates a satisfying meal that’s perfect for any occasion. Let’s dive into this delicious recipe!

Why You’ll Love This Corn Tortilla White Chicken

This recipe features several reasons why it’s a must-try. First, it’s quick and easy to prepare, making it ideal for busy weeknights. You can whip up these chicken tacos with corn tortillas in just 30 minutes! Second, it’s packed with flavor, thanks to the spices and fresh ingredients. Additionally, it’s a healthy white chicken corn tortilla dish that fits into gluten-free diets. The best corn tortillas for white chicken are used here, ensuring a delightful texture. Finally, it’s versatile; you can serve it as tacos, burritos, or even enchiladas!

Ingredients for Corn Tortilla White Chicken

Gather these items:

• 2 cups cooked white chicken, shredded
• 1 can (15 oz) white chili beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, for garnish
• Avocado slices, for topping
• Sour cream, for serving

How to Make Corn Tortilla White Chicken Step-by-Step

1. Step 1: Gather all your ingredients and prepare the chicken, beans, and vegetables.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened (about 3-4 minutes).
3. Step 3: Stir in the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Mix well to coat the chicken with the spices.
4. Step 4: Add the white chili beans and diced tomatoes to the skillet. Pour in the chicken broth and stir to combine.
5. Step 5: Allow the chili to simmer for about 20 minutes on low heat, stirring occasionally until heated through.
6. Step 6: In a separate pan, lightly toast the corn tortillas over medium heat for about 30 seconds on each side until warm and pliable.
7. Step 7: Spoon the chicken chili mixture into the warm tortillas, filling each generously.
8. Step 8: Sprinkle shredded cheese on top, followed by avocado slices and fresh cilantro for added flavor.
9. Step 9: Plate the tacos and add a dollop of sour cream for a rich finish.

Pro Tips for the Perfect Corn Tortilla White Chicken

Keep these in mind:

• Adjust spices according to your taste preferences.
• Feel free to add other toppings like jalapeños or lime juice.
• For a vegetarian option, substitute chicken with jackfruit.
• Make sure to use fresh corn tortillas for the best texture.

Best Ways to Serve Corn Tortilla White Chicken

Here are some great serving ideas:

• Serve as chicken tacos with corn tortillas for a casual meal.
• Make white chicken burritos in corn tortillas for a hearty option.
• Try it as a white chicken corn tortilla casserole recipe by layering in a baking dish.

How to Store and Reheat Corn Tortilla White Chicken

To store, place leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until heated through. This recipe is perfect for meal prep, allowing you to enjoy delicious tacos throughout the week!

Frequently Asked Questions About Corn Tortilla White Chicken

What’s the secret to perfect Corn Tortilla White Chicken?

The secret lies in using high-quality ingredients, especially the best corn tortillas for white chicken. Properly seasoning the chicken and letting it simmer helps to infuse flavor. Onions are also a great addition for flavor.

Can I make Corn Tortilla White Chicken ahead of time?

Yes! You can prepare the filling in advance and store it in the fridge. Just warm it up before filling the tortillas. This makes for an easy weeknight meal.

How do I avoid common mistakes with Corn Tortilla White Chicken?

To avoid soggy tortillas, warm them just before filling. Ensure the filling isn’t too wet; otherwise, the tortillas may tear. Use fresh ingredients for the best flavor.

Variations of Corn Tortilla White Chicken You Can Try

Here are some delicious variations:

• Make white chicken enchiladas with corn tortillas by rolling the filling in tortillas and baking with cheese.
• Try white chicken fajitas in corn tortillas by adding bell peppers and onions.
• Substitute chicken with beans for a vegetarian twist, creating a healthy white chicken corn tortilla dish.

For more delicious recipes, check out Easy Avocado Toast or Spaghetti with Garlic and Oil.

Corn Tortilla White Chicken: 5-Star Taco Delight

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Corn Tortilla White Chicken Chili Tacos are a flavorful and satisfying dish, perfect for any occasion.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Skillet
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 cups cooked white chicken, shredded
• 1 can (15 oz) white chili beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, for garnish
• Avocado slices, for topping
• Sour cream, for serving

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Instructions

1. Gather all your ingredients and prepare the chicken, beans, and vegetables.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened (about 3-4 minutes).
3. Stir in the shredded chicken, chili powder, cumin, paprika, salt, and pepper. Mix well to coat the chicken with the spices.
4. Add the white chili beans and diced tomatoes to the skillet. Pour in the chicken broth and stir to combine.
5. Allow the chili to simmer for about 20 minutes on low heat, stirring occasionally until heated through.
6. In a separate pan, lightly toast the corn tortillas over medium heat for about 30 seconds on each side until warm and pliable.
7. Spoon the chicken chili mixture into the warm tortillas, filling each generously.
8. Sprinkle shredded cheese on top, followed by avocado slices and fresh cilantro for added flavor.
9. Plate the tacos and add a dollop of sour cream for a rich finish.

Notes

• Adjust spices according to your taste preferences.
• Feel free to add other toppings like jalapeños or lime juice.

Nutrition

• Serving Size: 1 taco
• Calories: 380
• Sugar: 2g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 75mg