Ingredients
Scale
- For the sauce:
- 1/4 cup sour cream (room temperature)
- 1 tbsp canned green chilis, finely chopped
- 1/4 tsp ground cumin
- Salt to taste
- 1.5 tbsp all-purpose flour
- 1/4 tsp chili powder
- Black pepper to taste
- 1/2 cup skim milk
- 1/2 cup chicken broth
- 1 tbsp unsalted butter
- For the filling:
- 1/4 cup green onions, thinly sliced
- 8 oz shredded chicken, cooked
- 3/4 cup frozen corn
- For assembly:
- 14 small corn tortillas
- 3.5 oz shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C) and prepare all ingredients.
- Melt butter in a saucepan, whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and chicken broth, then add sour cream until smooth.
- Add cumin, green chilis, chili powder, salt, and pepper. Simmer 3–5 minutes until thickened.
- In a bowl, combine chicken, corn, and green onions. Stir in sauce until coated.
- Warm tortillas, fill each with chicken mixture, add cheese, and fold.
- Place tacos on a baking sheet and bake 12–15 minutes until golden and cheese is melted.
- Cool slightly and serve warm with desired toppings.
Notes
- Use room temperature sour cream to prevent curdling.
- Do not overcook the sauce as it thickens more while cooling.
- Warm tortillas to prevent cracking when folding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1200