Red Chile Chicken Tacos with Creamy Corn
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(49)
Ingredients
6-8 tacos
- 1 pound boneless skinless chicken thighs
- Olive oil, salt, and pepper
- 8 oz. of red chile enchilada sauce
- 14-ounce can pinto beans, rinsed and drained
- 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
- 1 red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- 8 corn tortillas
- 1/2 cup vegetable oil for frying (optional)
- 1/4 cup cilantro
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Preparation
Chef’s 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 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.