Red Chile Chicken Tacos with Creamy Corn
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and pinto beans in red chile sauce, served in pan-fried corn tortillas with creamy corn salsa and pickled red onions. Bright, spicy, and deeply flavored—a complete meal in hand.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound boneless skinless chicken thighs
- olive oil, salt, and pepper
- 8 oz. of red chile enchilada sauce (lately I’ve been using Siete Foods Red Enchilada Sauce as my usual Frontera Brand is no longer available!)
- one 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 (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft)
- 1/2 cup vegetable oil for frying (optional)
- 1/4 cup cilantro
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1214mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 96mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.