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Copycat Cantina Chicken Recipe

Juicy baked chicken breast smothered in a homemade creamy spicy caliente sauce, shredded and served in warm tortillas with fresh toppings. A better-than-Taco-Bell copycat made with real ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 816
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup red hot sauce preferably made with red jalapeno or fresno peppers
  • 0.5 cup pico de gallo fresh or store-bought
  • 0.5 cup mayonnaise full-fat preferred
  • 1 lime juiced and zested
  • 0.25 tsp kosher salt plus more to taste
  • 1 pinch granulated sugar optional, to balance acidity
  • 2 boneless skinless chicken breasts
  • 8 flour or corn tortillas warmed
  • 1 cup shredded cheddar cheese or Mexican blend
  • 1 cup shredded lettuce
  • 0.5 cup shredded purple cabbage
  • 0.5 cup pico de gallo for topping
  • 0.5 cup avocado salsa verde also called guacamole salsa

Equipment

  • High-powered blender or food processor
  • 7x11 or 9x9-inch baking dish
  • Aluminum foil
  • Instant read meat thermometer

Method
 

  1. Preheat the oven to 325 degrees F.
  2. Add hot sauce, pico de gallo, mayonnaise, lime zest, lime juice, and salt to a blender. Blend until smooth. Taste and add a pinch of sugar if too acidic. Set half aside in a covered bowl and refrigerate for serving.
  3. Place chicken breasts in a 7x11 or 9x9-inch baking dish. Season with salt and pepper. Pour remaining caliente sauce over the chicken and turn to coat evenly. Cover the dish tightly with foil.
  4. Bake for 45 to 60 minutes until the internal temperature reaches 165 degrees F. Check at 45 minutes.
  5. Remove from oven and let rest uncovered for 10 minutes. Shred using two forks and toss with pan juices.
  6. Warm the tortillas and top each with shredded cantina chicken, cheese, lettuce, cabbage, pico de gallo, and avocado salsa verde. Serve with reserved caliente sauce on the side.

Notes

Shortcut: Use shredded rotisserie chicken tossed in caliente sauce and warmed in a skillet for a 10-minute version. Store chicken in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Also great in burritos, quesadillas, rice bowls, and nachos.