Description
These Red Chile Chicken Tacos with Creamy Corn combine tender shredded chicken simmered in a flavorful red chile enchilada sauce with a smoky, creamy corn topping and tangy pickled red onions. The tacos are served on warm, lightly pan-fried corn tortillas for an authentic and delicious Mexican-inspired meal that’s perfect for any occasion.
Ingredients
Scale
For the Chicken Tacos
- 1 pound boneless skinless chicken thighs
- Olive oil, for cooking
- Salt and pepper, to taste
- 8 oz. red chile enchilada sauce (e.g., Siete Foods Red Enchilada Sauce)
- 1 (14-ounce) can pinto beans, rinsed and drained
For the Creamy Corn
- 2 cups frozen or fresh sweet corn
- 1/4 cup mayonnaise
- 2 tablespoons cream cheese
- 1 clove garlic, grated
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Lime juice, to taste
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon sugar
For Serving
- 8 corn tortillas
- 1/2 cup vegetable oil (optional, for pan-frying tortillas)
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the pickled onions: Place the thinly sliced red onions into a clean jar. Pour in the red wine vinegar and water. Add the salt and sugar, then close the jar and shake it a few times to mix. Place the jar in the refrigerator to allow the onions to pickle while you proceed with the rest of the recipe.
- Cook the chicken: Heat a skillet over medium-high heat and add a drizzle of olive oil. Season the chicken thighs with salt and pepper, then add them to the hot skillet. Sauté for 7 to 10 minutes, turning occasionally, until the chicken is cooked through. Remove the chicken from the pan and shred or cut it into bite-sized pieces.
- Simmer chicken with sauce and beans: Return the shredded chicken to the skillet and pour in the red chile enchilada sauce along with the rinsed and drained pinto beans. Stir to combine and let the mixture simmer gently until the sauce thickens slightly and the filling is heated through, about 5 minutes.
- Make the creamy corn: In a small bowl, combine the sweet corn with mayonnaise, cream cheese, grated garlic, salt, cumin, chili powder, and a squeeze of lime juice. Mix well, taste, and adjust seasoning as needed.
- Prepare the tortillas: Heat a small amount of vegetable oil in a shallow skillet over medium-high heat. Quickly pan-fry the corn tortillas one at a time for about 20-30 seconds per side until they become soft and pliable, but not crispy. Drain on paper towels if desired.
- Assemble the tacos: Spoon the warm red chile chicken and bean mixture onto each tortilla. Top generously with the creamy corn and a few pickled red onion slices. Garnish with fresh chopped cilantro for a burst of freshness.
- Serve: Serve the tacos immediately while warm, enjoying the vibrant flavors and textures in every bite.
Notes
- For a spicier kick, consider adding chopped jalapeños or a dash of hot sauce to the chicken filling or creamy corn.
- If you prefer, use chicken breasts instead of thighs; just adjust cooking time accordingly to avoid drying out the meat.
- Pickled onions can be made a day ahead to deepen the flavor.
- To make this recipe gluten-free, ensure your corn tortillas are certified gluten-free and check canned enchilada sauce ingredients.
- The creamy corn mixture can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: red chile chicken tacos, creamy corn, Mexican tacos, pickled red onions, enchilada sauce, easy chicken tacos
