Description

Craving a vibrant, crowd-pleasing meal that’s quick and bursting with Tex-Mex flavors? Tex-Mex Pulled Chicken features tender, shredded chicken tossed with a smoky, roasted vegetable sauce, served with warm tortillas and fresh toppings

Ingredients

Scale

Chicken and Vegetables

2 medium tomatoes, quartered: Adds juicy, tangy flavor.
2 jalapeño peppers, halved and seeded: Brings mild to moderate heat.
1 medium white onion, cut into 8 wedges: Provides sweet, savory depth.
1 red bell pepper, halved and seeded: Adds sweet, colorful crunch.
1 yellow bell pepper, halved and seeded: Enhances sweetness and vibrancy.
2 tablespoons olive oil: For roasting and flavor.
1 teaspoon dried oregano: Infuses earthy, herbal notes.
1 teaspoon chili powder: Adds smoky, spicy warmth.
½ teaspoon ground cumin: Brings warm, nutty depth.
Kosher salt and freshly ground black pepper: Seasons to taste.
1 pound thin chicken cutlets: Tender, quick-cooking protein.

Toppings and Serving

12 flour tortillas: For wrapping the pulled chicken.
2 limes (1 juiced, 1 cut into 8 wedges): Adds bright, citrusy zing.
8 ounces salsa: Provides fresh, spicy topping.
8 ounces sour cream: Adds creamy, tangy contrast.
8 ounces crumbled cotija cheese: Brings salty, crumbly texture.
Fresh cilantro leaves: Adds fresh, herbaceous brightness.

Why These Ingredients Matter

Chicken Cutlets: Thin cuts cook quickly and shred easily for tacos.
Roasted Vegetables: Create a smoky, blended sauce with bold Tex-Mex flavors.
Spices: Oregano, chili powder, and cumin deliver authentic Southwestern warmth.
Toppings: Salsa, sour cream, cotija, and cilantro offer customizable, fresh flavors.

Substitutions and Variations

Tomatoes: Swap with 1 cup canned diced tomatoes, drained.
Jalapeños: Use serrano peppers for more heat or poblano for milder flavor.
White Onion: Replace with yellow onion or 1 teaspoon onion powder.
Bell Peppers: Swap with green bell peppers or omit one color.
Olive Oil: Use avocado oil or vegetable oil.
Oregano: Substitute with 1 teaspoon dried Mexican oregano or thyme.
Chili Powder: Replace with ½ teaspoon smoked paprika and ½ teaspoon cayenne.
Cumin: Swap with ground coriander.
Chicken Cutlets: Use chicken breasts (pound thin) or shredded rotisserie chicken (skip broiling).
Flour Tortillas: Swap with corn tortillas or lettuce wraps for low-carb.
Sour Cream: Use Greek yogurt or omit for dairy-free.
Cotija Cheese: Replace with feta, queso fresco, or nutritional yeast for vegan.
Cilantro: Swap with parsley or omit.
Gluten-Free: Use corn tortillas and confirm salsa is gluten-free.
Flavor Variations:
- Spicy Tex-Mex Chicken: Add ½ teaspoon chipotle powder to the vegetables.
- Vegetarian Tex-Mex: Replace chicken with 1 pound sliced portobello mushrooms or tofu.
- Creamy Tex-Mex Chicken: Mix ¼ cup sour cream into the sauce.
- Tropical Tex-Mex: Add ½ cup diced pineapple to the sauce.
- Cheesy Tex-Mex: Top with ½ cup shredded cheddar instead of cotija.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tomatoes, 2 jalapeños, 1 white onion, 1 red bell pepper, 1 yellow bell pepper, 2 tablespoons olive oil, 1 teaspoon oregano, 1 teaspoon chili powder, ½ teaspoon cumin, salt, pepper, 1 pound chicken cutlets, 12 flour tortillas, 2 limes, 8 ounces salsa, 8 ounces sour cream, 8 ounces cotija cheese, cilantro.
Quarter tomatoes; halve and seed jalapeños and bell peppers; cut onion into 8 wedges; juice 1 lime and cut the other into 8 wedges.

Tip: Prep vegetables in advance for quick assembly; remove jalapeño seeds to control heat.

Step 2: Broil Chicken and Vegetables

Position an oven rack 5-6 inches below the broiler; preheat broiler on high.
On a baking sheet, combine tomatoes, jalapeños, onion, and bell peppers; drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon oregano, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat.
Push vegetables to one side; lay 1 pound chicken cutlets flat on the other side and season with salt and pepper.
Broil for 5 minutes; flip chicken and vegetables, then broil until chicken is cooked through (165°F/74°C) and vegetables are softened and charred, about 5 more minutes.

Tip: Ensure vegetables are in a single layer for even charring; check chicken at 4 minutes to avoid overcooking.

Step 3: Prepare Tortillas

Wrap 12 flour tortillas in kitchen paper (paper towels); microwave for 30 seconds until warm.
Unwrap and place on a platter.

Tip: Keep tortillas covered to stay warm; warm in batches if needed.

Step 4: Make Sauce and Shred Chicken

Spoon roasted vegetables and any baking sheet juices into a blender; blend until smooth.
Shred chicken using two forks.
In a bowl, toss shredded chicken with 1 cup of the blended sauce and the juice of 1 lime.
Place remaining sauce in a bowl for serving.

Tip: Blend sauce until smooth for best texture; reserve extra sauce for dipping.

Step 5: Serve

Serve shredded chicken with warm tortillas, about ¾ cup chicken per serving (2 tortillas each).
Offer extra sauce, 8 ounces salsa, 8 ounces sour cream, 8 ounces crumbled cotija cheese, lime wedges, and cilantro leaves for topping.

Tip: Let guests build their own tacos for a fun, interactive meal; provide small bowls for toppings.