Red Chile Chicken Tacos with Creamy Corn
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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.
Recipe Options
Ingredients
Servings:
6
Scale:
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Red Chile Chicken Tacos
Creamy Corn
Pickled Onions
Extras
Steps
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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.
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
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories543kcal
-
Fat29g
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Saturated Fat5g
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Carbohydrates42g
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Fiber6g
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Sugar6g
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Protein30g
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Cholesterol98mg
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Sodium864mg
Percent Daily Values are based on a 2,000 calorie diet.