SOS-Level Made Fancy
The chicken taco filling is so easy and quick to make. 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 (named after the brand). It’s easy to make the taco filling, as you only need to cook some chicken thighs and add a can of pinto beans. Then, open a packet of Frontera red chili enchilada (namesake and total favorite!) Let the Frontera red chile enchilada sauce do all the hard work.
Boom. Bam. This lightly spiced, smoky sauce is tomatoey and saucy. It will fill your tortillas to the point that they overflow onto your hands.
You can then fancify the dish. It’s easy to mix up some corn with a lot of elite, but it will be very difficult to wait until taco assembly. You can adjust the lime juice with a little taste. Okay. It’s gone after twenty bites? It happens. It’s not difficult to recreate.
You are going to make a quick pickled red onion because you just need to throw some things into a jar and shake it. Then, you have the best taco topping ever! You’ll have a delicious taco in no time.
How to Make Red Chile Chicken Tacos
We like quick and simple. Let’s put each element together.
- Pickled onions: Let’s pickle! Add your vinegar, sugar, Salt, and water to your red onion slices in a jar. Shake, fridge, donezo.
- The saucy stuffing: Cook the chicken thighs until they are cooked through. Add the pinto beans and red chile sauce to it. Then shred/cut up your chicken. Simmer, thicken, donezo.
- The creamy cob: Combine all the tasty bits in a small dish. Taste, adjust, donezo.
- The perfect Taco: We prefer to pan-fry the tortillas lightly for extra flavor and always have fresh chopped cilantro on hand. Stuff, top, donezo!
Why are these so good?
This taco business is especially successful when it comes to the red chile chicken. All of it is so delicious. Smoky, creamy, fresh, briney-bitey-crunch. What a dream.
The filling could be changed a bit since the enchilada is the main flavor. However, we like the creamy pinto beans and the juicy chicken thighs. Play around with the filling to see what you want. Of course, flour tortillas will work, but corn tortillas have a unique flavor that complements the smokiness and richness of toppings.
This creamy corn topping tastes like a delicious roasted corn salsa, but it also has your dairy needs of cheese and sour cream mixed in. Pickled red onions are a must. Ever. Taco’s best friend.
The ease of this recipe is what puts it at the top of the Weeknight Yums list. Checking every ding dang box.
Ingredients
Red Chile Chicken Tacos
- 1 pound Boneless Skinless Chicken Thighs
- Olive oil, Salt. Pepper
- 8 oz . . red chile enchilada sauce. I like Frontera brand pouches
- One can find out more about this by clicking here. 14 – The pound is a measure of a pound. You can also read about how to get in touch with us. Pinto beans Rinsed and drained
Creamy Corn
- 1/4 Mayo
- 2 Tablespoons cream cheese
- 2 Frozen or fresh Sweet corn
- 1 The following are some of the reasons why you should consider hiring someone else. You can also find out more about the following: grated
- Half a teaspoon Salt
- One teaspoon Cumin
- One teaspoon of chili powder
- Lime juice Taste
Pickled Onions
- 1 Red onion Thinly sliced
- 1/2 Red wine vinegar
- 1/2 Water
- One teaspoon Salt
- One tablespoon Sugar
Extras
- Eight corn tortillas: I like to pan-fry them in a shallow pan of hot oil for a quick way to get them soft.
- 1/2 Vegetable oil Fry (optional).
- 1/4 cilantro
Instructions
- To make pickled onions, transfer red onion slices into a jar. Add water and red wine vinegar. Add Salt and sugar. Shake the pot a few times and place it in the refrigerator while you prepare everything else.
- For chicken: Heat a skillet on medium heat. Add olive oil. Season the chicken with Salt and pepper. Sauté for 7-10 minutes or until chicken is cooked. Remove the chicken from heat, and shred it or cut it into smaller pieces. Add the chicken back into the pan along with the sauce and beans. Continue to simmer until the sauce is thickened.
- To make the corn, Combine all ingredients in a bowl. Taste and adjust.
- Fill the tortillas with a mixture of chicken. Add the pickled red onion and creamy corn to the top. Add cilantro to finish. Mwah.
