Name: Red Chile Chicken Tacos with Creamy Corn Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1½ lbs boneless, skinless chicken thighs or breasts; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 3 dried guajillo or New Mexico chiles (stems and seeds removed); 2 cloves garlic; ½ small onion (chopped); 1 roma tomato (chopped); 1 cup chicken broth; 1 tbsp apple cider vinegar; ½ tsp oregano; ¼ tsp salt; 1½ cups corn kernels (fresh, frozen, or canned); 2 tbsp cream cheese; 2 tbsp mayonnaise; 1 tbsp butter; 1 tbsp lime juice; ¼ tsp chili powder; Salt to taste

Jump to Recipe·Print Recipe

Get ready to meet your new favorite taco night recipe! These Red Chile Chicken Tacos with Creamy Corn are a wildly satisfying blend of bold flavors and creamy, crunchy textures that’s impossible not to love. Juicy, chili-spiced chicken is bathed in a house-made red chile sauce and paired with a quick, luscious corn topping that’s as rich as it is refreshing. Each bite is a fiesta of color and taste, from the tangy cotija cheese to the crisp cabbage and zingy lime wedges. It’s a dish designed to impress, but it’s also simple enough to whip up on any busy weeknight.

Red Chile Chicken Tacos with Creamy Corn Recipe - Recipe Image

Ingredients You’ll Need

Here’s a joyful little parade of ingredients that brings Red Chile Chicken Tacos with Creamy Corn to life. Each one has a role to play, from deep savory warmth to refreshing crunch, making every taco vibrant and memorable.

Boneless, skinless chicken thighs or breasts (1½ lbs): Thighs add juiciness and rich flavor, while breasts keep things lean; both work beautifully in this recipe.
Olive oil (1 tbsp): For a golden, sizzly sear and to keep the chicken extra moist.
Ground cumin (1 tsp): Adds earthy depth that’s classic in Mexican dishes.
Chili powder (1 tsp): Brings a gentle heat and smoky backbone to the taco filling.
Smoked paprika (½ tsp): That whisper of smokiness ties the whole dish together.
Garlic powder (½ tsp): Delivers deep, mellow savory notes without any fuss.
Salt (½ tsp) & Black pepper (¼ tsp): Simple but crucial for rounding out every flavor.
Corn tortillas (8 small): The perfect earthy, chewy base that holds all of that goodness.
Shredded cabbage or lettuce (1 cup): For a cool, crunchy, and refreshing layer.
Cotija or queso fresco (½ cup, crumbled): Salty, tangy cheese brings that irresistible finishing touch.
Lime wedges: A spritz of lime makes the flavors pop and adds brightness.
Dried guajillo or New Mexico chiles (3, stems & seeds removed): These star chiles make your sauce sing with gentle heat and rich color.
Garlic cloves (2): Fresh garlic is essential for aromatic depth in the sauce.
Chopped onion (½ small): Lends mellow sweetness and thickness.
Roma tomato (1, chopped): Juicy and tangy, tomato balances out the bold chiles.
Chicken broth (1 cup): This brings savory undertones and transforms your sauce from paste to pourable perfection.
Apple cider vinegar (1 tbsp): For a hint of tang that lifts the sauce out of the ordinary.
Oregano (½ tsp): Dried oregano sprinkles in herby complexity.
Salt (¼ tsp): (for red chile sauce) Even the sauce needs a little seasoning love.
Corn kernels (1½ cups): Sweet, juicy bursts for that iconic creamy corn topping.
Cream cheese (2 tbsp): Makes the corn irresistibly smooth and rich.
Mayonnaise (2 tbsp): Adds tang and body to the corn, helping bind everything together.
Butter (1 tbsp): For sweet, savory silkiness in every bite.
Lime juice (1 tbsp): Brings fresh acidity that balances out the richness.
Chili powder (¼ tsp): Just a touch for extra flavor in the corn.
Salt to taste: Season your creamy corn just how you like it.

How to Make Red Chile Chicken Tacos with Creamy Corn

Step 1: Make the Red Chile Sauce

The heart of these tacos is that gorgeous homemade red chile sauce. Toast your dried guajillo or New Mexico chiles briefly in a dry skillet until they’re fragrant (just about a minute or two), which unlocks their natural oils and rich flavor. Next, soak them in hot water for 10 minutes to soften. Once plumped, drain and blend with garlic, onion, roma tomato, chicken broth, apple cider vinegar, oregano, and salt. Blend until ultra-smooth, making sure no chunks remain. Set this vibrant red potion aside—you’ll soon see why it’s the star.

Step 2: Season and Cook the Chicken

Pat your chicken dry, then sprinkle over the cumin, chili powder, smoked paprika, garlic powder, salt, and pepper for that irresistible savory crust. Heat olive oil in a skillet over medium-high, then sear the chicken 5 to 6 minutes per side. The spices will turn into a slightly crisp golden coating as the chicken cooks through. Rest it for a few minutes before shredding—resting keeps the juices inside for extra tenderness.

Step 3: Simmer Chicken in Red Chile Sauce

Toss your freshly shredded chicken back into the skillet, then pour in that brilliant red chile sauce. Let the chicken and sauce mingle over low heat for 5 to 7 minutes until the sauce thickens and deeply flavors every piece. You’ll notice the chicken turning a gorgeous fiery red while your kitchen smells absolutely amazing!

Step 4: Make the Creamy Corn

In a small saucepan, combine your corn kernels, cream cheese, mayo, butter, lime juice, chili powder, and salt. Stir gently over medium heat until everything is melty and creamy, and the corn is juicy and warmed through. The result is a spoonably rich topping that contrasts beautifully with the zesty chicken. It’s so good, you’ll want to eat it by the forkful.

Step 5: Warm Tortillas & Assemble Tacos

Warm your corn tortillas in a dry skillet or over an open flame until soft and pliable, ready to cradle all that goodness. To assemble, start with a generous helping of the red chile chicken, add a dollop of creamy corn, sprinkle with cabbage or lettuce, and top with crumbled cotija. A squeeze of lime is the perfect finishing moment before digging in.

How to Serve Red Chile Chicken Tacos with Creamy Corn

Garnishes

The tacos are already so tasty, but great garnishes take the experience to another level. Sprinkle extra cotija or queso fresco for more salty tang, toss on thinly sliced jalapeños or pickled onions for heat and zing, and don’t forget a few fresh cilantro leaves for color and fragrance. Always serve with extra lime wedges—people will want that bright, citrusy pop with every bite.

Side Dishes

Round out your Red Chile Chicken Tacos with Creamy Corn with simple sides. Try a tangy cabbage slaw, smoky black beans sprinkled with epazote, or a fresh avocado salad tossed with radish and tomato. For crunch, chips and chunky guacamole are universally loved. Everything on the table will feel like a fiesta!

Creative Ways to Present

Hosting a group? Set up a DIY taco bar! Arrange the red chile chicken, creamy corn, garnishes, and toppings in pretty bowls so everyone can build their own masterpiece. Or serve the tacos folded on a big platter, wrapped in a napkin for easy grabbing. Want something playful? Try making mini tacos using street taco-sized tortillas or serve open-faced as tostadas for a change of pace.

Make Ahead and Storage

Storing Leftovers

If you end up with extras (lucky you!), keep the chicken mixture and creamy corn in separate airtight containers in the fridge. Both stay fresh and delicious for up to 3 days. Store tortillas and toppings apart to maintain textures and get that fresh-made feel when serving leftovers.

Freezing

Red Chile Chicken Tacos with Creamy Corn store well in the freezer if you prep smart. Freeze the shredded chicken in red chile sauce in a well-sealed bag or container for up to three months. For best results, freeze the creamy corn separately, as dairy-based sauces can sometimes change texture after thawing. Thaw in the fridge overnight before reheating.

Reheating

To reheat, gently warm the chicken mixture in a covered skillet over medium-low with a splash of broth or water to restore its sauciness. Heat the creamy corn in a saucepan, stirring in a little milk or cream if it needs smoothing out. Warm tortillas just before serving to revive their perfect texture.

FAQs

Can I use store-bought enchilada sauce instead of homemade?

Absolutely! If you’re short on time, a good-quality canned red enchilada sauce is a solid shortcut. It won’t be quite as vibrant or complex as the homemade version, but you’ll still get wonderful results with your Red Chile Chicken Tacos with Creamy Corn.

What are the best toppings for these tacos?

Besides the creamy corn and cabbage or lettuce, try adding sliced radish, avocado, pickled onions, jalapeños, or a drizzle of Mexican crema. Experiment to find your favorite combo—the beauty of Red Chile Chicken Tacos with Creamy Corn is how customizable it is.

Can I use rotisserie or leftover chicken?

Yes, rotisserie or leftover chicken makes this recipe even speedier! Just shred and simmer it in the homemade red chile sauce until heated through for maximum flavor infusion.

Is this dish spicy?

It has a gentle warmth thanks to the guajillo or New Mexico chiles. For more heat, toss in a hot chili or add extra chili powder to the sauce. Keep it mild by sticking to the original recipe—perfect for most spice preferences.

Are Red Chile Chicken Tacos with Creamy Corn gluten-free?

Yes, as long as you use certified gluten-free corn tortillas and check your seasonings and sauces for hidden gluten, this cheerful dinner is naturally gluten-free and wonderful for sharing.

Final Thoughts

If your next taco craving is calling, answer it with Red Chile Chicken Tacos with Creamy Corn. They’re colorful, flavorful, easy enough for weeknights, and absolutely special enough for sharing with friends. Happy cooking, and here’s to making taco night unforgettable!

Red Chile Chicken Tacos with Creamy Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

Author: Emma
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Red Chile Chicken Tacos with Creamy Corn are a delicious and flavorful twist on traditional tacos. Tender shredded chicken cooked in a rich red chile sauce, paired with creamy corn and fresh toppings, all wrapped in warm corn tortillas.

Ingredients

Scale

Chicken:

1½ lbs boneless, skinless chicken thighs or breasts
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Red Chile Sauce:

3 dried guajillo or New Mexico chiles (stems and seeds removed)
2 cloves garlic
½ small onion (chopped)
1 roma tomato (chopped)
1 cup chicken broth
1 tbsp apple cider vinegar
½ tsp oregano
¼ tsp salt

Creamy Corn:

1½ cups corn kernels (fresh, frozen, or canned)
2 tbsp cream cheese
2 tbsp mayonnaise
1 tbsp butter
1 tbsp lime juice
¼ tsp chili powder
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Red Chile Sauce: Toast the dried chiles and blend with garlic, onion, tomato, broth, vinegar, oregano, and salt.
Cook the Chicken: Season and sear the chicken until fully cooked, shred, and simmer in the red chile sauce.
Make the Creamy Corn: Cook corn with cream cheese, mayo, butter, lime juice, chili powder, and salt until creamy.
Assemble Tacos: Warm tortillas, fill with red chile chicken, creamy corn, cabbage, and cotija cheese. Serve with lime wedges.