Name: Red Chile Chicken Tacos with Creamy Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 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)

Spread the love

Red Chile Chicken Tacos with Creamy Corn are a bold and satisfying taco night upgrade, featuring tender chicken thighs simmered in smoky red chile enchilada sauce, topped with creamy, elote-inspired corn, and brightened by pickled red onions and fresh cilantro. This Zesty Taco Fiesta is quick to prepare, perfect for weeknight dinners or entertaining, and easily customizable for any palate. Serve with warm tortillas for a vibrant, flavor-packed meal that’s sure to impress.

Why You’ll Love Red Chile Chicken Tacos with Creamy Corn

This Red Chile Chicken Tacos with Creamy Corn recipe is a standout Zesty Taco Fiesta:

Bold Flavors: Smoky sauce and creamy corn create an irresistible combo.
Quick Prep: Ready in 45 minutes using store-bought sauce for ease.
Crowd-Pleaser: Perfect for taco nights or festive gatherings.
Versatile: Adjust spice, toppings, or make it vegetarian.
I served these at a party, and they were the ultimate Zesty Taco Fiesta hit!

Ingredients for Red Chile Chicken Tacos with Creamy Corn

Here’s what you’ll need for Red Chile Chicken Tacos with Creamy Corn (makes 6–8 tacos, serves 3–4):

For the Chicken:
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (240ml) red chile enchilada sauce (store-bought or homemade)
- 1 can (15 oz/425g) pinto beans, rinsed and drained
For the Creamy Corn:
- 2 cups (300g) sweet corn (fresh, frozen, or canned, drained)
- 2 tbsp mayonnaise
- 2 tbsp cream cheese, softened
- 1 tbsp lime juice
- 1 small garlic clove, grated
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp salt
For the Pickled Onions:
- 1 small red onion, thinly sliced
- ½ cup (120ml) red wine vinegar
- ½ cup (120ml) water
- 1 tbsp sugar
- ½ tsp salt
For Serving:
- 6–8 corn tortillas (6-inch)
- ¼ cup chopped fresh cilantro
- Optional: 1 avocado (sliced), crumbled queso fresco, sliced jalapeños

Ingredient Tips:

Chicken: Thighs stay juicy; breasts work but may dry out.
Enchilada Sauce: Store-bought saves time; check for gluten-free if needed.
Corn: Fresh corn off the cob adds sweetness; frozen is convenient.
Tortillas: Warm to prevent cracking; corn keeps it gluten-free.
Equipment: Skillet, mixing bowls, saucepan, jar for pickling.

Directions for Red Chile Chicken Tacos with Creamy Corn

Let’s create these flavorful Red Chile Chicken Tacos with Creamy Corn!

Pickle Onions

In a jar, I combine ½ cup red wine vinegar, ½ cup water, 1 tbsp sugar, and ½ tsp salt, stirring until dissolved. I add 1 sliced red onion and refrigerate for at least 30 minutes (up to 1 week).

Cook Chicken

I season 1.5 lbs chicken thighs with ½ tsp salt and ¼ tsp black pepper. In a large skillet over medium-high heat, I heat 2 tbsp olive oil and sear the chicken (4–5 minutes per side). I add 1 cup enchilada sauce and 1 can pinto beans, reduce to a simmer, and cook for 15 minutes until tender. I shred the chicken in the sauce using two forks for this Red Chile Chicken Tacos with Creamy Corn.

Make Creamy Corn

In a bowl, I mix 2 cups corn with 2 tbsp mayonnaise, 2 tbsp softened cream cheese, 1 tbsp lime juice, 1 grated garlic clove, ½ tsp cumin, ½ tsp chili powder, and ¼ tsp salt until creamy and smooth.

Warm Tortillas

I heat 6–8 corn tortillas in a dry skillet over medium heat (30 seconds per side) or lightly pan-fry in oil for crispy edges.

Assemble Tacos

I fill each tortilla with shredded chicken and bean mixture, top with a spoonful of creamy corn, pickled onions, and a sprinkle of ¼ cup chopped cilantro. I add optional toppings like avocado or queso fresco, if desired, and serve immediately.

Nutrition

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8 tacos (3–4 people)
Calories: ~400 kcal per serving (2 tacos)
Macros per Serving: 45g carbs, 25g protein, 15g fat, 8g fiber

Variations for Red Chile Chicken Tacos with Creamy Corn

Slow Cooker: Cook chicken, sauce, and beans on low for 4–6 hours; shred.
Vegetarian: Swap chicken for roasted mushrooms or extra beans.
Spicy Kick: Add 1 sliced jalapeño or 1 tsp chipotle powder to the sauce or corn.
Tortilla Swap: Use flour tortillas or lettuce wraps for low-carb.
Dairy-Free: Use vegan mayo and skip cream cheese; add lime zest for flavor.

Storage

I store Red Chile Chicken Tacos with Creamy Corn components separately in airtight containers in the refrigerator for up to 4 days. The chicken and bean mixture can be refrigerated for 4 days or frozen for up to 3 months; thaw overnight in the fridge before reheating. I reheat the chicken and corn in a skillet over low heat or microwave until warm and refresh tortillas in a dry pan before assembling. Pickled onions last up to a month in the fridge.

Serving Ideas

Make your Red Chile Chicken Tacos with Creamy Corn a star Zesty Taco Fiesta:

Classic: Serve as a Zesty Taco Fiesta with Mexican rice or chips and salsa.
Garnish: Add extra cilantro, lime wedges, or crumbled cotija cheese.
Pairing: Enjoy with a cucumber salad, guacamole, or a margarita.
Presentation: Set up a taco bar for guests to customize their tacos.
Occasion: Perfect for taco nights, game days, or casual gatherings.

FAQs

Have questions about Red Chile Chicken Tacos with Creamy Corn? Here are answers to common queries:

Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier; breasts may need less simmering time.

Is the red chile sauce spicy?
It’s mildly spicy; add jalapeños or chili powder for more heat.

Can I make the creamy corn ahead?
Yes, store it in the fridge for up to 2 days; stir before serving.

Are these tacos gluten-free?
Use certified gluten-free enchilada sauce and corn tortillas.

What toppings go well with this?
Avocado, queso fresco, sour cream, or shredded lettuce pair nicely.

Can I double the recipe?
Yes, use a larger skillet or cook in batches for a crowd.

How long should onions pickle?
At least 30 minutes; they taste best after a few hours.

Can I make this meal for a crowd?
Prep components ahead and set up a taco bar for easy serving.

What if I don’t have cream cheese?
Use sour cream or Greek yogurt for a similar creamy texture.

How do I keep tortillas from breaking?
Warm them in a skillet or microwave to make them pliable.

More Chicken Recipes You’ll Love

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.