Red Chile Chicken Tacos with Creamy Corn
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.