Red Chile Chicken Tacos with Creamy Corn

Name: Red Chile Chicken Tacos with Creamy Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Red Chile Chicken Tacos:; 1 pound boneless skinless chicken thighs; olive oil, salt, and pepper; 8 oz. of red chile enchilada sauce (lately I’ve been using Siete Foods Red Enchilada Sauce as my usual Frontera Brand is no longer available!); one 14–ounce can pinto beans, rinsed and drained; Creamy Corn:; 1/4 cup mayo; 2 tablespoons cream cheese; 2 cups frozen or fresh sweet corn; 1 clove garlic, grated; 1/2 teaspoon salt; 1 teaspoon cumin; 1 teaspoon chili powder; lime juice to taste; Pickled Onions:; 1 red onion, thinly sliced; 1/2 cup red wine vinegar; 1/2 cup water; 1 teaspoon salt; 1 tablespoon sugar; Extras:; 8 corn tortillas (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft); 1/2 cup vegetable oil for frying (optional); 1/4 cup cilantro

Prep 15m

Cook 30m

Total 45m

This flavorful recipe for Red Chile Chicken Tacos with Creamy Corn features succulent chicken thighs coated in red chile enchilada sauce, paired with creamy corn, and topped with tangy pickled onions. Serve with pan-fried corn tortillas for a delicious and satisfying meal that's sure to impress.

Chicken Tacos

Red Chile Recipe

pinchofyum.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

1 pound boneless skinless chicken thighs

olive oil, salt, and pepper

8 oz. of red chile enchilada sauce (lately I’ve been using Siete Foods Red Enchilada Sauce as my usual Frontera Brand is no longer available!)

one 14–ounce can pinto beans, rinsed and drained

2 tablespoons cream cheese

2 cups frozen or fresh sweet corn

1 clove garlic, grated

1 teaspoon chili powder

1 red onion, thinly sliced

1/2 cup red wine vinegar

8 corn tortillas (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft)

1/2 cup vegetable oil for frying (optional)

Nutrition Facts

Calories

543kcal

27%
Fat

29g

1%
Saturated Fat

5g

0%
Carbohydrates

42g

2%
Fiber

6g

0%
Sugar

6g

0%
Protein

30g

1%
Cholesterol

98mg

4%
Sodium

864mg

43%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Instant Pot Instructions:Add the chicken thighs, salt, pepper, and enchilada sauce directly to the Instant Pot. Cook on high pressure for 10 minutes. Release the pressure, shred the chicken directly in the pot, and stir in the canned pinto beans. Prepare the other pickled onions and creamy corn according to recipe instructions.

Slow Cooker Instructions:Add the chicken thighs, salt, pepper, and enchilada sauce directly to the slow cooker. Cook on high for 2-3 hours or cook on low for 4-5 hours. Shred the chicken directly in the slow cooker and stir in the canned pinto beans and cook until warmed through. Prepare the pickled onions and creamy corn according to recipe instructions.

Red Chile Chicken Tacos with Creamy Corn

Ingredients