White Chicken Chili Tacos – Drizzle Me Skinny! Recipe enthusiasts

Did someone say Tacos? My white chicken chili tacos are so tasty and sure to be a hit!

I”ve been wanting to make a taco recipe for a long time now, I picked up these Mission yellow corn tortillas on my last trip to the U.S. After speaking with a friend of mine, we determined that the Grimm’s corn tortillas here in Canada have the same point value. I have also had a white chicken chili recipe on my “to-do” list for a while now as it can be very point-friendly on WW freestyle, so I did what I thought was best and combined the two. These tacos are so good and have great flavor plus they come together super easy, only 102 calories each, 2-3 PP if following WW.

Ingredients used

• Tortillas
• Butter
• Flour
• Milk
• Sour cream
• Chicken broth
• Green chilies
• Salt & pepper
• Cumin
• Chili powder
• Shredded chicken
• Corn
• Green onion
• Shredded cheese

How to make White Chicken Chili Tacos (step by step): 

1. In a pan on the stove, melt the butter over medium heat. Stir in the flour quickly, it will form a paste.
2. Whisk in the milk until the paste has dissolved, about 1 minute. Stir in the sour cream and broth and cook for 2 minutes stirring often. The sauce should thicken. Add seasonings and green chilies, then remove it from the heat, and set aside. (You can give it a few stirs while it is set aside so it does not set too much)
3. Preheat the oven to 400F,  and line a large baking sheet with parchment paper
4. In a bowl, mix the shredded chicken, corn, and green onion together, then pour it in the cream sauce and mix well.
5. Heat a small frying pan on the stove over medium heat and add some cooking spray. Heat one tortilla at a time- place it in the pan and give the tortilla a light spray. Warm it for about 20 seconds on each side then place it on the baking tray.
6. Scoop about 2 tablespoons of chicken mixture into the tortilla, top with 1 tablespoon 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.
7. Bake in the oven for approx 12 minutes.
8. Serve immediately. Enjoy! 

WHAT TORTILLAS SHOULD I USE?

These Mission corn tortillas I used were purchased in the U.S on one of my cross-border shopping trips. If you live in Canada the Grimm’s corn tortillas have the same point value as the Mission. They come up on my Walmart.ca page so if you live in Canada and are having a hard time finding them try there. You can also try these Casa Mendosa ones they will work just as well. I prefer using a corn tortilla with these white chicken chili tacos however if you prefer to use a regular white tortilla they will still turn out fine.

SHREDDED CHICKEN

I like to make my shredded chicken in the crockpot. I typically make a batch a week and store it in the fridge, it will last up to 4 days and I am always making chicken recipes. You can also make a huge batch and freeze it for easy use later on. I add some chicken broth to my crockpot, about 1-2 cups depending on how many chicken breasts you are cooking. I have even just used water sometimes if I have been out of broth. Add the boneless skinless chicken breast to the crockpot and cook on high for 3-4 hours. I then use a couple of forks to shred it up, if it is not shredding easily then it needs some more time in the crockpot. You can also use an electric mixer to shred the chicken.

If you don’t have time to make up a batch of shredded chicken try using a pre-made rotisserie chicken, cut up into small pieces, you can also use canned chicken if you are in a pinch for time.

WW Points 

• Small tortillas 31 points
• Light butter 4 points
• All purpose flour 1 point
• Low fat milk 2 points
• Light sour cream 4 points
• Chicken broth 0 points
• Chopped canned green chilies 0 points
• Salt and pepper 0 points
• Cumin 0 points
• Chili powder 0 points
• Cooked shredded chicken 0 points
• Frozen corn 0 points
• Diced green onion 0 points
• Shredded reduced-fat mozzarella 9 points

4 points per taco based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2-3 depending on your 0PP foods 

Freestyle Smart Points- (blue & purple) 2 using WW recipe builder

Smart Points- (green) 3 using WW recipe builder

Points Plus- 2 using a PP calculator

STORING AND RE-HEATING

These tacos can be stored in the fridge for up to 3 days. To re-heat I like putting them in the air fryer, they just need a few minutes, you can also reheat them in the oven, 350F for 10-15 minutes should be enough.

These tacos will freeze well, I like storing them in small zip locks to make it easy to grab 1 or 2 from the freezer. To reheat from frozen I let them thaw out on the counter and then heat them in the air fryer or oven.