You catch the smell through the steam vent and suddenly you are starving. It hits you like a warm hug, that scent of tender chicken and spices filling your kitchen. You watch as the float valve rises, telling you the pressure has built, and can't wait to see what's cooking inside.
The sealing ring does its job, keeping all that tasty steam from escaping and making your white chicken chili rich and creamy. You spot the valve hiss and know the pressure cooker is working real good. This smell kinda sneaks up on you but once it does, no way you can ignore it.
When you finally get that lid open, steam rushes out and your mouth starts watering. The tender pull of chicken mixed with creamy chili and a hint of green chilies makes you wanna start dinner right now. These tacos gonna be a feast, just wait.
What Makes Pressure Cooking Win Every Round
- Fast cook times save you hours compared to slow pots or ovens
- Pressurized steam tenderizes chicken till it just pulls apart easy
- Your kitchen stays cooler since no long oven baking needed
- The sealing ring locks in all juices and flavors, no evaporation loss
- Float valve lets you know when pressure hits so you can time it perfect
- Cooking under pressure locks in all those spices and cream to make the sauce thick and rich
Up your kitchen game with pressure cooker tips to get the most from your device and help your chicken and chili come out tender and flavorful every time.
You can also try other pressure cooker recipes to enjoy fast, juicy meals made easy.
The Complete Shopping Rundown
You gotta get these ingredients for your White Chicken Chili Tacos ready. Start with 14 small tortillas, the kind you can roll up nice and tight. Then, grab 1 tablespoon of light butter—my choice is Gay Lea because it melts nicely.
Next up, 1.5 tablespoons of flour to thicken your sauce and half a cup of 1% milk for that creamy base. Dont forget a quarter cup of light sour cream to add tang and softness. You want about half a cup of chicken broth to mix all that up with.
For some kick, toss in 1 tablespoon of chopped canned green chilies along with a dash of salt and pepper. Cumin and chili powder at a quarter teaspoon each bring the flavors home. Of course, 2 cups of cooked shredded chicken is the heart of this dish, plus three quarters cup frozen corn for some sweet pop.
Finally, top with diced green onions and 3.5 ounces of shredded reduced-fat mozzarella, Trader Joes style. These ingredients gonna come together for a tasty, creamy, and hearty taco you gonna love.
How It All Comes Together Step by Step
First, preheat your oven to 375 degrees Fahrenheit. You want that ready 'cause baking brings everything crispy and melty at the end.
Next, melt your tablespoon of light butter in a saucepan over medium heat. When it's all melted, whisk in the flour and cook it for a minute or two until it gets smooth and a little bubbly.
Now, slowly pour in your milk and chicken broth while whisking, so it doesnt get lumpy. Keep stirring this mix until its silky smooth. Then add the light sour cream, canned green chilies, salt, pepper, cumin, and chili powder. Stir everything together and let it thicken up for about five minutes.
Time to fold in the shredded chicken and frozen corn. Mix that well so every bit gets coated in the creamy sauce and warmed through. Youll start noticing the scent and that comfy steam form around your pot.
Warm your tortillas in the microwave or oven till theyre soft and easy to roll. Then spoon the chili chicken mixture evenly down the center of each tortilla. Roll them tight and place seam-side down in a greased baking dish.
Bake those babies for fifteen to twenty minutes in your preheated oven. When the edges crisp up and you see the filling bubbling, you know theyre done. Pull them out and get ready to dig in!
Easy Tweaks That Make Life Simple
- Use pre-cooked rotisserie chicken to skip cooking chicken yourself.
- Swap frozen corn for canned if thats what you got, just drain first.
- Microwave tortillas wrapped in damp paper towels for 30 seconds if you forget to warm them earlier.
- If youre short on time, mix the sauce ingredients together in the pressure cooker insert and use the sauté function to thicken before adding chicken.
Try these easy tweaks to make weeknight cooking quicker without losing flavor excitement for your white chicken chili tacos.
Your First Taste After the Wait
As you bite into the taco, you notice the crisp tortilla shell giving a perfect contrast to the creamy filling inside. The chicken is tender pull perfection, with all the spices melding into a comforting blend you dont wanna stop eating.
The green chilies sneak in with a gentle heat that mingles with the quesos melty stringiness without overpowering. Sweet corn pops up in little bursts, making every mouthful kinda fun and surprising.
All these flavors and textures make you feel warm inside, like you really made something special. You spot the green onion on top adding just a fresh zing and know dang, this taco is a winner.
How to Store This for Later
If you got leftovers (which is kinda rare, but never hurts to know), store these tacos in an airtight container in the fridge. Theyll keep good for up to three days. Just reheat in the oven or microwave till warm, but keep an eye so they dont get soggy.
For longer storage, wrap each taco tightly in foil or plastic wrap and freeze. When you ready to eat, thaw in the fridge overnight and warm in the oven till hot and bubbly again.
Feeling lazy? Spoon the leftover chili chicken mixture into a container alone and freeze that too. Then just warm it and use on freshly warmed tortillas or with rice for a quick meal.
Your Most Asked Questions Answered
- Can I use fresh chicken instead of pre-cooked? Yeah, you sure can. Just cook your chicken in the pressure cooker first till its tender pull ready, then shred and mix with the sauce.
- What if I don't have green chilies? No problem. Use a little jalapeo or skip entirely for a milder taste.
- Can I make this dairy-free? Definitely. Substitute milk for almond or oat milk and skip sour cream or use a dairy-free version.
- How do I avoid soggy tortillas? Warm the tortillas well and bake seam side down so they crisp in the oven. Also, dont stuff too full to keep moisture down.
- Is it okay to use store-bought shredded chicken? It works real good for this recipe and saves time.
- Can I add extra veggies? Totally. You can toss in bell peppers, zucchini, or spinach while mixing your chicken and sauce.
Also check out our making queso chicken enchiladas for fast weeknight meals for another cheesy pressure cooker chicken recipe that's perfect for busy nights.
Or try our healthy ground turkey taco skillet for more quick, flavorful taco-inspired dishes.
Need ideas for easier weeknight dinners? See our quick dinner recipes collection packed with fast and tasty ideas.
White Chicken Chili Tacos That Will Rock Your Pressure Cooker
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 14 small corn tortillas
- 1 tablespoon light butter such as Gay Lea
- 1.5 tablespoon flour
- 0.5 cup 1% milk
- 0.25 cup light sour cream
- 0.5 cup chicken broth
- 1 tablespoon chopped canned green chilies
- 1 dash salt
- 1 dash black pepper
- 0.25 teaspoon cumin
- 0.25 teaspoon chili powder
- 2 cups cooked shredded chicken
- 0.75 cup frozen corn
- 3.5 oz shredded reduced-fat mozzarella Trader Joe's style
Instructions
Instructions
- Preheat oven to 375°F.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes.
- Slowly pour in milk and chicken broth while whisking until smooth.
- Stir in sour cream, green chilies, salt, pepper, cumin, and chili powder; cook to thicken for 5 minutes.
- Add cooked shredded chicken and frozen corn. Mix until heated through.
- Warm tortillas until soft in microwave or oven.
- Spoon filling down center of each tortilla and roll tightly.
- Place seam-side down in greased baking dish.
- Top with shredded mozzarella.
- Bake 15–20 minutes until edges are crisp and filling is bubbly.
- Serve warm and enjoy.
