foryoueats
No results to search

Red Chile Chicken Tacos with Creamy Corn

Share
Email
Prep Time
15m
Cook Time
30m
Total Time
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.
Red Chile Chicken Tacos with Creamy Corn Image
Recipe Options

Ingredients

Servings: 6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Red Chile Chicken Tacos

Creamy Corn

Pickled Onions

Extras

Steps

View steps on pinchofyum.com or by saving the recipe to your personal library.
Register for free to start saving recipes.

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.

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.
Getting Started
Create Recipe