Red Chile Chicken Tacos with Creamy Corn

Name: Red Chile Chicken Tacos with Creamy Corn
Total time: 45 min
Ingredients: 1 lb Chicken thigh, boneless skinless; Olive oil; 8 oz Enchilada sauce; 1 Pinto bean, rinsed drained; ¼ cups Mayonnaise; 2 tbsp Cream cheese; 2 cups Sweet corn, frozen; 1 clove Garlic, grated; 1 ½ tsp Salt; 1 tsp Cumin; 1 tsp Chili powder; to taste Lime; 1 Red onion, thinly sliced; ½ cups Red wine vinegar; 1 tbsp Sugar; 8 Corn tortilla; ½ cups Vegetable oil; ¼ cups Cilantro

By Pinch of Yum · 45 min

Ingredients

Chicken thigh · boneless skinless1 lb
Olive oil
Enchilada sauce8 oz
Pinto bean · rinsed drained1
Mayonnaise¼ cups
Cream cheese2 tbsp
Sweet corn · frozen2 cups
Garlic · grated1 clove
Salt1 ½ tsp
Cumin1 tsp
Chili powder1 tsp
Limeto taste
Red onion · thinly sliced1
Red wine vinegar½ cups
Sugar1 tbsp
Corn tortilla8
Vegetable oil½ cups
Cilantro¼ cups

Instructions

Put the sliced red onion in a jar. Add the red wine vinegar, water, salt and sugar. Shake a few times and refrigerate while you make the rest.
Heat a skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, then sauté for 7 to 10 minutes until cooked through.
Remove from the heat and shred or cut the chicken into small pieces. Return it to the pan with the enchilada sauce and the beans. Simmer gently until the sauce thickens and the filling is ready.
Mix the mayo, cream cheese, corn, garlic, salt, cumin, chili powder and lime juice to taste in a small bowl. Taste and adjust.
Fill the tortillas with the chicken mixture, then top with the creamy corn and pickled onions. Finish with cilantro.

Summarized from Pinch of Yum's video. Watch it for the details.

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Garlic Onion Red onion Lime Chicken thigh Cream cheese Tortilla Sweet corn

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