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

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

Red Chile Chicken Tacos

Creamy Corn

Pickled Onions

Extras

Steps

Notes

Nutrition Facts