Red Chile Chicken Tacos with Creamy Corn Recipe

The idea of a spicy chicken taco with cool, creamy corn is an excellent recipe to kick off the summer season. It’s easy and quick cooking that doesn’t need much time or effort in prep work. The sweet caramelized onions really take this dish over the top!

The “how to make chicken tacos” is a recipe that uses red chile sauce and cream corn. The dish can be served with other toppings like avocado, cilantro, and lime.

We can’t get enough of these Tacos de Pollo Relleno (Red Chile Chicken Tacos)! Tender chicken and a pinto bean red chile spicy sauce, heaps of Corn with Cream salsa, and acidic homemade pickled red onions are filled into lightly pan-fried corn tortillas. YUM!

Red-Chile-Chicken-Tacos-with-Creamy-Corn-Recipe

We haven’t penned a love letter to tacos in a while, despite the fact that they are usually on our thoughts. We’ll eat them in nearly any form, but especially when they’re served in warm, gently pan-fried yellow corn tortillas overflowing with a tender chicken and pinto bean red chile spicy thrill, heaps of a fast Corn with Cream salsa…ish (can we call it salsa when there’s mayo involved? Probably not), and handmade pickled red onions that are tart and crisp?

There’s a new crush in town, my oh my.

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Made Fancy, SOS-Level

These chicken tacos have so many amazing flavors going on, but the best part is that none of them need any effort. The taco filling is very simple and fast since all you have to do is boil some chicken thighs, add a can of pinto beans, and then open a packet of Frontera red chile enchilada sauce (absolute favourite and namesake!) and let it do the rest.

Boom. Bam. Lightly spicy, smokey, tomatoey, juicy delight that will fill your tortillas to the point of spilling over over your palms.

Then it’s simply a matter of fancifying stuff. You’ll make a corn salad with huge elote vibes that’s really simple to make but will be VERY DIFFICULT to wait until taco assembly to eat. Just a smidgeonononononononononononononononononononon Okay. After twenty more bites, it’s gone? It occurs all the time. Fortunately, it’s simple to recreate.

You’re going to create some fast pickled red onions because all you have to do is toss a few ingredients in a jar, mix it up, and presto, you’ve got yourself the most amazing taco topping ever! The next thing you know, you’ve created a one-of-a-kind taco.

How To Make These Tacos With Red Chile Chicken

Again, it’s fast and simple, which is exactly how we want it. Let’s start putting the pieces together.

  1. The Onions Pickled: Come on, bb, let’s pickle! In a jar, combine the red onion pieces, vinegar, water, salt, and sugar. Shake, chill, and you’re done.
  2. The saucy filling: In a skillet, cook the chicken thighs until they are fully cooked. After that, shred/cut it up and combine it with the red chile enchilada sauce packet and pinto beans. Simmer, thicken, and you’re done.
  3. In a small bowl, combine all of the delectable ingredients for the Corn with Cream. Taste, tweak, and you’re done.
  4. To make the ideal taco, gently pan fry the tortillas for additional flavor, and have your chopped fresh cilantro on hand. Donezo, donezo, donezo, donezo, donezo, donezo,

That concludes our discussion. See?! You’re now in the taco industry, which is the finest there is.

White hand holding chicken tacos on a plate

What Makes These So Delightful?

The taco business’s red chile chicken side is especially profitable. It’s all so wonderful. smoky, creamy, fresh, with a briney, bitey crunch What a fantastic opportunity.

Because the enchilada sauce provides all of the key flavors, you could definitely play about with the filler a bit, but we like the juiciness of the chicken thighs and the creaminess of the pinto beans. However, if something fits you better, play around with it. Of course, flour tortillas will do, but the extra flavor of corn tortillas will compliment the smokiness of the filling and the richness of the topping.

Because you’re getting the fresh sweet crunch texture of roasted corn salsa with your cheese/sour cream-type dairy demands all mixed together, that Corn with Cream topping is such a joy. You can’t go wrong with pickled red onions, either. Ever. The best companion of a taco.

And the overall simplicity of it all propels this recipe to the top of our Weeknight Yums list. I’m going through each and every ding darn box.

Chicken tacos on a plate with Corn with Cream

We simply want to eat them all the time, don’t you think? Taco Tuesday becomes Taco Wednesday, then Taco Thursday, and whoops, how did we get to Taco Friday? Oh well, we’re at the weekend now, so let’s keep going.

Frequently Asked Questions about Tacos de Pollo Relleno (Red Chile Chicken Tacos)

Could I cook the chicken in the slow cooker or in the Instant Pot?

Yes! In the recipe notes, you’ll find directions for using a slow cooker and an Instant Pot.

Can I use chicken breasts for chicken thighs?

Chicken breasts will suffice, but if you can get them, chicken thighs are ideal for this recipe because to their suppleness.

Is it possible to make them vegetarian by using just beans?

That’s a fantastic concept! Yes, by eliminating the chicken and adding an additional can of pinto beans as required, you can make them vegetarian.

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Description

We can’t get enough of these Tacos de Pollo Relleno (Red Chile Chicken Tacos)! Tender chicken and a pinto bean red chile spicy sauce, heaps of Corn with Cream salsa, and acidic homemade pickled red onions are filled into lightly pan-fried corn tortillas. YUM! 


Tacos de Pollo Relleno (Red Chile Chicken Tacos)

  • 1 pound chicken thighs, boneless and skinless
  • salt & pepper, olive oil
  • 1 Frontera red chile enchilada sauce pouch (or similar)
  • one 14–ounce can washed and drained pinto beans

Corn with Cream

  • 1/4 cup mayonnaise
  • a couple of teaspoons of cream cheese
  • 2 cups sweet corn (frozen or fresh)
  • 1 garlic clove, grated
  • a half teaspoon of salt
  • 1 teaspoon cumin powder
  • 1 teaspoon cayenne pepper
  • to flavor lime juice

Onions Pickled

  • 1 finely sliced red onion
  • 1/2 cup balsamic vinegar
  • 1 cup of water
  • 1 teaspoon kosher salt
  • 1 teaspoon of sugar

Extras

  • tortillas made with corn (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft)
  • cilantro

  1. For the Onions Pickled: Transfer red onion slices to a jar. Fill the jar half to three-fourths of the way with red wine vinegar and the rest of the way with water. Add your salt and sugar. Shake a few times and set in the fridge while you make everything else.
  2. Heat a skillet over medium-high heat for the chicken. Pour in the olive oil. Season the chicken with salt and pepper before adding it to the pan. Cook for 7-10 minutes, or until well done. Remove the pan from the heat and shred or chop the chicken into smaller pieces. Return the chicken pieces to the pan, along with the sauce and beans. Cook, stirring occasionally, until the sauce has thickened and is ready to be used as taco filling.
  3. In a small mixing bowl, combine all of the ingredients for the corn. Taste and adjust as needed.
  4. For the tacos: Fill tortillas with the chicken mixture. Top with the Corn with Cream and pickled red onions. Finish with cilantro. Mwah.

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 Onions Pickled and Corn with Cream 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 Onions Pickled and Corn with Cream according to recipe instructions. 

  • 15-minute prep time
  • 30 minutes to prepare
  • Tacos are a kind of taco.
  • Cooking method: Saute
  • Mexican-inspired cuisine

 

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