Foryoueats: Red Chile Chicken Tacos with Creamy Corn

Ingredients

• Red Chile Chicken Tacos:
• 1 pound boneless skinless chicken thighs
• olive oil, salt, and pepper
• 8 oz. of red chile enchilada sauce (lately I’ve been using Siete Foods Red Enchilada Sauce as my usual Frontera Brand is no longer available!)
• one 14–ounce 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
• Extras:
• 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