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Home / Recipes / Mexican

Dinner for 6

Red Chile Chicken Tacos

$7.47for 445 minServes 6

Tender chicken simmers in red chile sauce, while creamy corn, beans, and quick-pickled onion fill warm corn tortillas.

Red Chile Chicken Tacos with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Chicken thighs, 1 lb$2.29/lb typical1 lb$2.29Typical price
Canned beans, 14 oz$0.09/oz typical14 oz$1.26Typical price
Cream cheese, 1 oz$0.30/oz typical1 oz$0.30Typical price
Corn on the cob, 1.25$0.60 each typical1.25$0.75Typical price
Garlic, a little$0.75 each typicala little$0.08Typical price
Red onions, 1 lb$1.49/lb typical1 lb$1.49Typical price
Tortillas, 8$0.30 each typical8$2.40Typical price
Fresh herbs (cilantro, a little$1.49 each typicala little$0.19Typical price
Total for the servings shown$11.21

Swaps

  • Swap chicken thighs for chicken breastabout $1.20/lb more at typical prices
  • Swap red onions for onionsabout $0.20/lb less at typical prices
  • Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
  • Swap tortillas for pitaabout $0.25/each more at typical prices

Pantry staples you likely have

Olive and cooking oilMustard, mayo, ketchupDried spices (cumin, paprika, chili powder, oregano)Wine, beer and spiritsSugar and brown sugar

Not included in the cost.

  • 45 minstart to table
  • Mediumdifficulty
  • 6servings as written
  • $typical cost tier

MexicanBudgetFamilyLunchesDinners

Typical price

$1.87 per serving$7.47 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 lb boneless skinless chicken thighs
  • olive oil
  • 1 cans (14 oz) pinto beans
  • 1/4 cup mayo
  • 2 tbsp cream cheese
  • 2 cups frozen or fresh sweet corn
  • 1 clove garlic
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • lime juice to taste (optional)
  • 1 red onion
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tsp salt
  • 1 tbsp sugar
  • 8 corn tortillas
  • 1/2 cup vegetable oil for frying (optional)
  • 1/4 cup cilantro

Steps

  1. Thinly slice the red onion and soak it in vinegar, water, sugar, and 1 teaspoon salt for 20 minutes.
  2. Heat olive oil in a large skillet over medium heat and cook the chicken thighs for 8 to 10 minutes per side, until they reach 165 F.
  3. Pour the enchilada sauce over the chicken and simmer for 5 minutes, then shred the chicken in the skillet.
  4. Cook the corn and garlic in a medium skillet with oil over medium heat for 5 minutes, then stir in the cream cheese and mayo.
  5. Warm the pinto beans in a small saucepan over medium heat for 5 minutes.
  6. Warm the tortillas in a dry skillet for 30 seconds per side, then fill them with chicken, beans, creamy corn, pickled onion, cumin, chili powder, and cilantro.

Plan around it

Dinners under $2 a servingCheap dinnersWeekly meal plansCheapest grocery store by cityRecipe cost calculatorThis week's grocery ads

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.

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