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Red Chile Chicken Tacos with Creamy Corn

Red Chile Chicken Tacos with Creamy Corn

Although tacos are constantly on our minds, it has been a while since we’ve written a love letter to them. Of course, we’ll eat them practically any way, but when they’re served to us in warm, lightly fried yellow corn tortillas brimming with a flavorful chicken and pinto bean salsa, fast, creamy corn salsa, and tangy-crisp homemade pickled red onions, how can we resist?

SOS-Level, Made Fancy

These chicken tacos are packed with so many mouthwatering flavors, but the best part is that none of them require a lot of effort on your part. The taco filling, in particular, is straightforward and quick to prepare because all you have to do is cook some chicken thighs, add a can of pinto beans, and then open a packet of Frontera red chile enchilada sauce and let it take care of the rest.

Boom. Bam. Goodness that’s mildly spiced, smoky, tomatoey, and saucy is ready to fill your tortillas to the point where they overflow onto your hands.

After that, you may just fancy items. It will be challenging to wait until taco construction before eating a small amount of maize combined with some elite solid flavors. To modify the lime juice, give it a taste. Okay. If I take 20 more bites, it will be gone. It occurs. Fortunately, remaking is simple.

You’ll quickly prepare some pickled red onions since all it takes is placing a few ingredients in a jar, shaking it, and presto! You have the tastiest taco topping ever! The next thing you know, you have a delicious taco.

How To Make These Red Chile Chicken Tacos

Once more, it was quick and straightforward, which is how we prefer things. Let’s assemble all the components.

Let’s pickle, bb, with the pickled onions! Slices of red onion should be jammed into a jar with vinegar, water, salt, and sugar. shake; refrigerate; done.
Salacious filling: The chicken thighs should be cooked in a skillet. After that, chop or shred it and add pinto beans and the packet of red chile enchilada sauce. Thicken, simmer, and finish.
The buttery corn Combine everything tasty in a small bowl. Taste, modify, and finish.
For extra flavor, the perfect taco should be prepared with freshly chopped cilantro and lightly pan-fried tortillas. Things, top, done!

What Makes These So Good

The successful portion of this taco business is the red chile chicken division. It’s all simply so outstanding. Smoky, creamy, fresh, and crunchy-bitey. What a wonderful dream.

Since the enchilada sauce provides all the primary flavors, you could experiment a little with the filling, but we prefer the juicy chicken thighs and the creamy pinto beans. Again, however, test to see if something suits you better. Of course, flour tortillas work just as well, but we prefer the flavor that corn tortillas bring to the table to balance out the richness of the topping and the smokiness of the filling.

The creamy corn topping is a joy because it combines your cheese and sour cream cravings with roasted corn salsa’s fresh, sweet, crunch texture. Red onions that have been pickled simply cannot go wrong. Ever. Genuinely a taco’s best pal.

This recipe is at the top of our Weeknight Yums due to its simplicity. We are checking every box.

We just crave them constantly, you know? Since it is already the weekend after taco Tuesday, let’s move on to taco Wednesday, Thursday, and, whoops, how did we get to taco Friday?

Learn more: 7 Reasons Raspberries Are So Good for You

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