Can I use rotisserie chicken instead of baking chicken breasts?

Yes. Toss shredded rotisserie chicken directly with the full batch of blended caliente sauce, warm through in a skillet over medium heat for 3 to 4 minutes, and it is ready to serve. No oven required.

How do I make the caliente sauce less spicy for kids or sensitive eaters?

Reduce the hot sauce by about two-thirds. The sauce stays creamy and flavorful with the pico de gallo and lime doing the heavy lifting. Serve extra hot sauce on the side so adults can add their own heat.

Why did my cantina chicken turn out dry?

Two most likely causes. The baking dish was left uncovered, or the chicken was not rested before shredding. Always cover the dish tightly and give the chicken a full 10-minute rest. Tossing the shredded meat back through the pan juices right after shredding also adds a lot of moisture back.

Can I freeze the assembled cantina chicken tacos?

Freeze the shredded chicken filling only. The tortillas and fresh toppings do not freeze well. Assemble tacos fresh each time using reheated chicken from the freezer.

Incredible Copycat Cantina Chicken Recipe with Homemade Caliente Sauce

Cantina Chicken

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A homemade Taco Bell cantina chicken copycat made with real, wholesome ingredients. Juicy shredded chicken is baked in a creamy, spicy homemade caliente sauce made from hot sauce, pico de gallo, mayo, and lime – then served in warm tortillas with fresh toppings.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings (8 tacos) 1x
Category: Dinner
Method: Bake
Cuisine: Mexican-American

Ingredients

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1/4 cup red hot sauce (Cholula or Hot Ones recommended)
1/2 cup pico de gallo
1/2 cup mayonnaise
1 lime, juiced and zested
1/4 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
1/2 cup shredded purple cabbage
1/2 cup pico de gallo
1/2 cup avocado salsa verde

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Instructions

Preheat oven to 325 degrees F.
Combine hot sauce, pico de gallo, mayonnaise, lime juice, lime zest, and kosher salt in a high-powered blender or food processor. Blend until completely smooth, about 30 to 60 seconds. Taste and adjust with a pinch of salt or sugar if too acidic.
Pour exactly half of the caliente sauce into a small covered bowl and refrigerate. This is your serving sauce. Do not skip this step.
Place chicken breasts in a 7×11 or 9×9-inch baking dish. Season both sides with salt and pepper. Pour remaining caliente sauce over chicken and turn to coat evenly.
Cover the baking dish tightly with foil or a lid. Bake for 45 to 60 minutes, until chicken reaches an internal temperature of 165 degrees F.
Remove from oven and let chicken rest in the dish for 10 minutes. Shred using two forks, then toss shredded chicken back through the pan sauce.
Warm tortillas and assemble tacos with cantina chicken, shredded cheese, lettuce, purple cabbage, pico de gallo, and avocado salsa verde. Serve reserved caliente sauce on the side.

Notes

Rotisserie chicken shortcut: Toss shredded rotisserie chicken with the full batch of caliente sauce and heat through in a skillet over medium heat for 3 to 4 minutes. Dinner is ready in about 10 minutes.
Always cover the baking dish and rest the chicken before shredding to keep it juicy. Reserve half the caliente sauce before baking for a fresh serving sauce.
Reduce hot sauce by two-thirds for a milder, family-friendly version. Serve extra sauce on the side for adults.

Nutrition

Serving Size: 2 tacos
Calories: 816 kcal
Sugar: 11 g
Sodium: 2202 mg
Fat: 46 g
Saturated Fat: 13 g
Unsaturated Fat: 33 g
Trans Fat: 0 g
Carbohydrates: 61 g
Fiber: 6 g
Protein: 41 g
Cholesterol: 116 mg

Find it online: https://www.benefitiany.com/cantina-chicken/