Red Chile Chicken Tacos with Creamy Corn are a bold and satisfying taco night upgrade. They feature tender chicken simmered in a rich red chile enchilada sauce, paired with a creamy, elote-inspired corn topping, and brightened by pickled red onions and fresh cilantro.
Why You’ll Love This Recipe
- Flavor-packed: The smoky red chile sauce and creamy corn make every bite rich and satisfying.
- Quick and easy: Use store-bought sauce and canned beans for convenience.
- Perfect for entertaining: A vibrant taco spread that’s as tasty as it is impressive.
- Customizable: Make it spicier, dairy-free, or vegetarian to suit your tastes.
- Great for leftovers: Prepare the components ahead and reheat as needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
- Boneless, skinless chicken thighs
- Olive oil
- Salt and pepper
- Red chile enchilada sauce (store-bought or homemade)
- Pinto beans, rinsed and drained
For the creamy corn
- Sweet corn (fresh, frozen, or canned)
- Mayonnaise
- Cream cheese
- Lime juice
- Grated garlic
- Cumin
- Chili powder
- Salt
For the pickled onions
- Red onion, thinly sliced
- Red wine vinegar
- Water
- Sugar
- Salt
For serving
- Corn tortillas
- Chopped cilantro
- Optional: avocado, cheese, jalapeños
Directions
- Pickle the onions: Combine vinegar, water, sugar, and salt. Add sliced red onions and let sit in the fridge.
- Cook the chicken: Sear seasoned chicken thighs in olive oil. Add enchilada sauce and pinto beans. Simmer until chicken is tender, then shred it in the sauce.
- Make the creamy corn: Mix corn with mayo, cream cheese, lime juice, garlic, cumin, chili powder, and salt until smooth and creamy.
- Warm tortillas: Heat in a dry skillet or lightly pan-fry in oil for crispy edges.
- Assemble tacos: Fill tortillas with shredded chicken, top with creamy corn, pickled onions, and cilantro. Add avocado or cheese if desired.
- Serve immediately and enjoy.
Servings and timing
- Servings: 6–8 tacos
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Slow cooker/Instant Pot: Combine chicken, sauce, and beans and cook on low for 4–6 hours or pressure cook for 12 minutes.
- Vegetarian: Replace chicken with mushrooms, roasted vegetables, or extra beans.
- Spicy: Add jalapeños or chipotle to the sauce or corn.
- Different tortillas: Use flour tortillas or lettuce wraps.
- Dairy-free: Use vegan mayo and skip the cream cheese.
Storage/Reheating
- Fridge: Store components separately for up to 4 days.
- Freezer: Freeze the chicken filling in an airtight container for up to 3 months.
- Reheat: Warm chicken and corn in a skillet or microwave; refresh tortillas on a dry pan.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavorful.
Is the red chile sauce spicy?
It’s mildly spicy—add more chili powder or jalapeños if you like it hotter.
Can I make the creamy corn ahead?
Yes, it stores well in the fridge for a couple of days.
Are these tacos gluten-free?
Yes, just ensure the enchilada sauce and tortillas are certified gluten-free.
What toppings go well with this?
Try avocado, queso fresco, sour cream, or chopped lettuce.
Can I double the recipe?
Absolutely, just use a larger pan or cook in batches.
How long should onions pickle?
At least 30 minutes, but they taste best after a few hours.
Can I make this meal for a crowd?
Yes, prepare components ahead and let guests assemble their own tacos.
What if I don’t have cream cheese?
Substitute with sour cream or plain Greek yogurt for a similar texture.
How do I keep tortillas from breaking?
Warm them before assembling to make them more pliable.
Conclusion
Red Chile Chicken Tacos with Creamy Corn offer a satisfying mix of smoky, creamy, and tangy flavors in every bite. They’re easy to customize, perfect for any day of the week, and sure to be a hit with family and friends alike.
Print
Red Chile Chicken Tacos with Creamy Corn
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 tacos (4 servings) 1x
- Category: Main Course/Taco
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Fat
Description
Flavor-packed tacos made with tender chicken simmered in red chile sauce, served in warm tortillas and topped with a luscious, creamy corn salad.
Ingredients
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp red chile sauce (e.g., red enchilada sauce or adobo)
- 1/2 cup chicken broth
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- Creamy Corn Topping:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup sour cream or Mexican crema
- 1 tbsp mayonnaise (optional)
- 1 tsp lime juice
- 1/4 tsp chili powder
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
- Optional garnishes: sliced radish, crumbled queso fresco, lime wedges
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then brown for 3–4 minutes per side.
- Add diced onion and sauté until softened, about 4 minutes. Stir in garlic and cook 30 seconds.
- Pour in red chile sauce and chicken broth. Bring to a simmer, then reduce heat and cook covered for 10–12 minutes, until chicken is cooked through.
- Shred the chicken in the pan using two forks, stirring to coat in chile sauce. Adjust seasoning if needed.
- Meanwhile, in a bowl combine corn, sour cream, mayonnaise (if using), lime juice, chili powder, cilantro, salt, and pepper. Mix until creamy and well combined.
- Warm tortillas in a pan or oven until pliable.
- Fill each tortilla with shredded chile chicken, top with a spoonful of creamy corn, and garnish with radish slices, queso fresco, and a squeeze of lime.
- Serve immediately while warm and fresh.
Notes
- Use leftover roasted chicken if desired—just toss it in warmed red chile sauce.
- For extra heat, stir in chopped jalapeño or hot sauce to the corn mix.
- Make it dairy-free by omitting sour cream/mayo and using avocado in cream topping.
- Creamy corn can be made a day ahead—store covered in fridge and bring to room temp before serving.
- Customize tortillas: serve soft, lightly charred, or crispy as tostadas.
Nutrition
- Serving Size: 2 tacos
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg