Red Chile Chicken Tacos with Creamy Corn

• boneless skinless chicken thighs↗1 pound
• olive oil, salt, and pepper↗
• . of red chile enchilada sauce (lately I've been using Siete Foods Red Enchilada Sauce as my usual Frontera Brand is no longer available!)8 oz
• one 14-ounce can pinto beans, rinsed and drained14 ounce
• mayo↗0.25 cup
• cream cheese↗2 tablespoon
• frozen or fresh sweet corn2 cup
• clove garlic, grated↗1
• salt↗0.5 teaspoon
• cumin↗1 teaspoon
• chili powder↗1 teaspoon
• lime juice to taste↗
• red onion, thinly sliced↗1
• red wine vinegar↗0.5 cup
• water↗0.5 cup
• salt↗1 teaspoon
• sugar↗1 tablespoon
• corn tortillas (I like to quickly pan-fry mine in a shallow skillet of hot oil to make them extra soft)↗8
• vegetable oil for frying0.5 cup
• cilantro↗0.25 cup

Step-by-step instructions

1. 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. 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. 3

   For the corn: Mix all ingredients in a small bowl. Taste and adjust.

4. 4

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