Red Chile Chicken Tacos with Creamy Corn
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.
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to save this recipe.
Nutrition Facts
Per serving480 calories
Calories from
- Protein 21%
- Carbs 38%
- Fat 41%
-
Fat High 22 g 33%
-
Saturated Fat High 5 g 25%
-
Carbohydrates 45 g 15%
-
Fiber High 7 g 28%
-
Sugar High 10 g 20%
-
Protein High 25 g 50%
-
Cholesterol High 90 mg 30%
-
Sodium High 850 mg 35%
% Daily Value is 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.
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.
More Like This
Comments
Sign in to leave a comment.