Red Chile Chicken Tacos with Creamy Corn & Pickled Onions
Juicy chicken thighs simmered in rich red chile sauce, paired with spiced creamy corn and bright pickled onions—these tacos are smoky, tangy, creamy, and totally irresistible. Perfect for taco night with a flavorful twist.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 1x
Ingredients
Red Chile Chicken Tacos:
1 lb boneless, skinless chicken thighs
Olive oil, salt, and pepper (for seasoning)
8 oz red chile enchilada sauce (like Siete Foods)
1 (14 oz) can pinto beans, rinsed and drained
Creamy Corn:
¼ cup mayo
2 tbsp cream cheese
2 cups frozen or fresh sweet corn
1 clove garlic, grated
½ tsp salt
1 tsp cumin
1 tsp chili powder
Lime juice, to taste
Pickled Onions:
1 red onion, thinly sliced
½ cup red wine vinegar
½ cup water
1 tsp salt
1 tbsp sugar
Instructions
Make Pickled Onions: Combine vinegar, water, salt, and sugar. Stir until dissolved. Add sliced onion and let sit at least 30 minutes.
Cook Chicken: Season thighs with salt and pepper. In a skillet, heat olive oil and sear chicken on both sides. Add enchilada sauce and simmer until cooked through (about 15 minutes). Shred and stir in pinto beans.
Make Creamy Corn: In a pan, heat mayo, cream cheese, garlic, corn, salt, cumin, and chili powder. Stir until warm and creamy. Finish with a squeeze of lime juice.
Assemble Tacos: Fill tortillas with red chile chicken, creamy corn, and a generous spoonful of pickled onions. Serve hot.
Nutrition
- Calories: 480
- Fat: 24g
- Carbohydrates: 32g
- Protein: 28g