Tardy Taco Tuesday: Irresistible White Chicken Chilli Tacos Recipe

Ever been told off by your kid for missing Taco Tuesday? Well, that happened here. My little boy gave me the side-eye last night because I skipped making White Chicken Chilli Tacos on Tuesday. So, I’m embracing the new tradition: Tardy Taco Tuesday—because sometimes, good food just can’t wait.

These soft tacos are loaded with a hearty white bean chilli and gooey Monterey Jack cheese, then baked until crispy and melty. If you love tacos but want something a little different, this recipe will quickly become your new favourite.

What Makes White Chicken Chilli Tacos So Special?

Tachos are like tacos but with a twist: instead of hard shells, you start with soft tortillas that get crispy in the oven. The filling here is a flavourful white chicken chilli packed with tender chicken, white beans, and just the right amount of spice. The Monterey Jack cheese melts perfectly over the top, creating a golden, bubbly finish.

This dish hits all the right notes:

• Comforting and filling

• Easy to prepare ahead of time

• Perfect for a family dinner or casual get-together

• A fun way to switch up traditional taco night

Why This Recipe Works for Busy Families

Tacos are a crowd-pleaser, especially for kids who love the crispy edges and cheesy goodness. The white chicken chili filling is packed with protein and fibre from the beans, making it a balanced meal.

Plus, it’s flexible. You can swap chicken for turkey or even make a vegetarian version by skipping the meat and adding extra beans or veggies.

Ingredients You’ll Need

To make these White Chicken Chilli Tacos, gather the following:

• White Chilli Chicken - The Recipe

  
  

  • 1 small chicken

  • 50g butter

  • Splash of olive oil

  • 2 white onions, finely chopped

  • 4 cloves garlic, minced

  • 6-8 pickled green chillies

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 350ml chicken stock

  • 1 can of white beans

  • 1 jar of tomatillo salsa

  • Juice of 1 lime

  • 8 soft tortilla wraps

  • Grated Monterey Jack cheese

    
    
  
  

  Step-by-Step Cooking Process

  
  

  1. Make the chilli

  
  

  Roast the chicken  

  Preheat your oven to 200°C (390°F). Place the small chicken on an ovenproof skillet and cook for about 45 minutes until the skin is golden and juices run clear. Reserve the chicken drippings in the skillet and remove the cooked chicken to rest before shredding the meat.

  
  

  Prepare the base  

  Melt the butter with a splash of olive oil into the chicken drippings over medium heat. Add the finely chopped onions and cook until soft and translucent. Stir in the minced garlic and chopped pickled chillies, cooking for another 2-3 minutes to release their aroma.

  
  

  Add spices  

  Sprinkle in the cumin, smoked paprika, and chili powder. Stir well to coat the onion mixture and toast the spices lightly, which enhances their flavour.

  
  

  Add shredded chicken  

  Add the shredded chicken meat to the pot and stir to coat in all of the spicy pan goodness

  
  

  Add liquids and beans  

  Pour in the chicken stock and bring the mixture to a gentle simmer. Add the white beans and tomatillo salsa, stirring to combine everything evenly.

  
  

  Finish with lime juice  

  Just before serving, squeeze in the juice of one lime. This brightens the dish and balances the richness.

  
  
  
  

2. Assemble the Tacos

Preheat the oven

Preheat your oven to 375°F (190°C). Lightly brush each tortilla with olive oil on both sides.

Assemble

Place the tortillas on a baking sheet. Spoon a generous amount of the white chicken chilli onto each tortilla, then sprinkle with shredded Monterey Jack cheese.

Bake until crispy & melty

Pop the tray into the oven and bake for 12 to 15 minutes. The tortillas will crisp up around the edges, and the cheese will melt into a golden, bubbly topping.

Serve & Enjoy

Serve your White Chicken Chilli Tacos hot, with optional toppings like sour cream, chopped cilantro, or sliced jalapeños for an extra kick.

Tips for Perfect Tacos Every Time

• Don’t overload the tortillas with filling. Too much can make them soggy instead of crispy.

• Monterey Jack cheese melts beautifully, but feel free to mix in some sharp cheddar for a stronger flavour.

• If you want to prep ahead, make the chili filling a day before and assemble just before baking.