Red Chile Chicken Tacos with Creamy Corn

Red Chile Chicken Tacos with Creamy Corn

• Yield: 12-16 tacos

Ingredients

Red Chile Chicken Tacos

• 10 boneless skinless chicken tenders
• olive oil, salt, and pepper
• 16 oz. of red chile enchilada sauce
• one 28–ounce can pinto beans, rinsed and drained

Creamy Corn

• 1/2 cup mayo
• 4 tablespoon cream cheese
• 4 cups frozen or fresh sweet corn
• 2 clove garlic, grated
• 1 teaspoon salt
• 2 teaspoon cumin
• 2 teaspoon chili powder
• lime juice to taste

Pickled Onions

• 1 red onion, thinly sliced
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1 teaspoon salt
• 1 tablespoon sugar

Extras

• 16 corn tortillas (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft)
• vegetable oil for frying 
• 1/2 cup cilantro

Instructions

1. For the pickled onions: Transfer red onion slices to a jar. Add red wine vinegar and water. Add your salt and sugar. Shake a few times and set in the fridge while you make everything else.
2. For the chicken: Heat a skillet over medium-high heat. Add olive oil. Add the chicken and season with salt and pepper. Sauté for 7-10 minutes, or until cooked through. Remove from the heat and shred or cut into smaller pieces. Add chicken pieces back to the pan with the sauce and the beans. Simmer gently until sauce has thickened and it looks ready to be taco filling.
3. For the corn: Mix all ingredients in a small bowl. Taste and adjust.
4. For the tacos: Fill fried tortillas with the chicken mixture. Top with the creamy corn and pickled red onions. Finish with cilantro.

Find it online: https://pinchofyum.com/red-chile-chicken-tacos-with-creamy-corn