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Red chile chicken tacos on a plate

Red Chile Chicken Tacos with Creamy Corn

  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 6-8 tacos 1x


These Red Chile Chicken Tacos are always on our minds! Lightly pan-fried corn tortillas stuffed with tender chicken and a pinto bean red chile saucy filling, piles of creamy corn salsa, and tangy homemade pickled red onions. YUM! 


Units Scale

Red Chile Chicken Tacos

  • 1 pound boneless skinless chicken thighs
  • olive oil, salt, and pepper
  • 8 oz. of red chile enchilada sauce (I like the Frontera brand pouches)
  • one 14ounce can pinto beans, rinsed and drained

Creamy Corn

  • 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

Pickled Onions

  • 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


  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 tortillas with the chicken mixture. Top with the creamy corn and pickled red onions. Finish with cilantro. Mwah.


Instant Pot Instructions: Add the chicken thighs, salt, pepper, and enchilada sauce directly to the Instant Pot. Cook on high pressure for 10 minutes. Release the pressure, shred the chicken directly in the pot, and stir in the canned pinto beans. Prepare the other pickled onions and creamy corn according to recipe instructions. 

Slow Cooker Instructions: Add the chicken thighs, salt, pepper, and enchilada sauce directly to the slow cooker. Cook on high for 2-3 hours or cook on low for 4-5 hours. Shred the chicken directly in the slow cooker and stir in the canned pinto beans and cook until warmed through. Prepare the pickled onions and creamy corn according to recipe instructions. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Tacos
  • Method: Saute
  • Cuisine: Mexican-Inspired

Keywords: chicken tacos, red chile chicken tacos, red chile recipe