If you’ve ever found yourself craving that tender, flavorful Cafe Rio shredded chicken, you’re in the right place! This slow cooker recipe makes it easy to have those bold, zesty flavors right at home—without the takeout line. It’s family-friendly, perfect for meal prep, and honestly one of the easiest ways to feed a crowd.

This chicken dinner recipe is one of those life saver crock pot (slow cooker) recipes. I love that you can throw everything together in less than 5 minutes, let it cook all day and then feel like a hero as you serve it to your family for dinner.

Why You’ll Love This Cafe Rio Chicken

• Hands-off crock pot recipe – take 5 minutes to throw all the ingredients in the crockpot, set it and walk away
• Just a few pantry ingredients – only 5 ingredients needed!
• Freezer-friendly & great for meal prep – freeze for another meal or eat it throughout the week
• Works in tacos, burritos, salads, and more – so versatile!
• Copycat flavor at a fraction of the price – restaurant prices are insane these days, so I try to make more restaurant copycats at home
• Great for a crowd or to share with a neighbor – It’s a great dinner idea to take to someone who may need a family friendly meal.

Ingredients for Slow Cooker Cafe Rio Chicken

You only need 5 ingredients to make this delicious chicken recipe! And you literally toss it all in the slow cooker let it cook. Here is the ingredients list:

• Kraft Zesty Italian Dressing: Acts as the flavorful marinade base. The vinegar tenderizes the chicken while the herbs and spices infuse it with that bold, tangy punch Cafe Rio chicken is known for. Avoid the fat free dressing.
• Cumin: Adds a warm, earthy depth and a hint of smokiness that balances the tangy dressing.
• Chili Powder: Brings mild heat and layers of chili pepper flavor, making the chicken savory and robust without being overly spicy.
• Garlic: Boosts the savory notes and gives the chicken that aromatic, crave-worthy flavor.
• Chicken Breasts: The protein star of the recipe; they soak up all the marinade flavors and shred beautifully after slow cooking, just like Cafe Rio’s signature chicken.
• Creamy Tomatillo Cilantro Ranch Dressing: The famous Cafe Rio sauce! Creamy, tangy, and fresh, it ties everything together when drizzled over salads, tacos, or burritos.
• Cilantro Lime Rice: The perfect base. Light, fluffy, and bright from the lime and cilantro, it balances the richness of the chicken and dressing, just like at the restaurant.

How to Make Copycat Cafe Rio Chicken at Home

With only 5 minutes of prep time, dinner couldn’t be easier! Here are the steps for making this recipe followed by a video so you can see it all come together.

1. Mix: Place the chicken in the crock pot. Stir all the rest of the ingredients together in a small bowl and pour it over the chicken.
2. Cook: Set the slow cooker to low and cook for 4 hours.
3. Shred: Remove the chicken (leaving the juices in the crockpot) to a cutting board and shred using two forks.
4. Cook: Return the shredded chicken to the crockpot and combine with the juices. Let it cook on low for another hour.
5. Serve: Serve over copycat cilantro lime rice, as a burrito or salad with tomatillo cilantro ranch dressing.

How to Serve Crock Pot Cafe Rio Chicken

If you want to serve this chicken just like they do at Cafe Rio when you order a shredded chicken salad (my personal favorite), this is what you do:

1. Cook an uncooked flour tortilla (or better yet, make your own homemade flour tortillas) and place it on a plate or shallow bowl.
2. Add a scoop of the cilantro lime rice and a scoop of tasty black beans and spread them over the tortilla.
3. Top the rice and beans with the shredded chicken. Then top with chopped romaine lettuce, some pico de gallo (or your favorite salsa), a scoop of homemade guacamole, crispy tortilla strips, a piece of cilantro, some cotija cheese, a lime wedge and of course, the creamy tomatillo cilantro ranch dressing.

It is an absolute heavenly combination of flavors and textures! I’ve never met a person who doesn’t loved it. All my kids gobble it up and I get asked for the recipe all the time.

Don’t limit yourself to a salad. Load up a burrito with this chicken, spread it over nachos, add it to a Mexican rice bowl, use it as filling for chicken enchiladas or chicken tacos! It’s so versatile and fabulous!

FAQs

Instant Pot Cafe Rio Chicken (Quick Version)

This copycat Café Rio shredded chicken recipe could totally be made in an instant pot as well. To make chicken in an instant pot, add all the ingredients to the instant pot, set it to the poultry setting for about 6 minutes, do a quick release on the pressure and serve! If the breasts are frozen you’ll want to increase the time to 10 minutes.

Storing and Reheating

Leftover Cafe Rio shredded chicken should be stored in an airtight container in the refrigerator. It will keep for 4-5 days. You can also store leftovers in the freezer. Let it cool completely and then place it in a ziploc bag or better yet, use a food saver to store it. It will keep in the freezer for up to 3 months.

To reheat it, use the slow cooker or place it in a baking dish and cover it with foil. Add a little water or chicken broth and heat it at 300 degrees F for 10-15 minutes or until heated through.

This Cafe Rio shredded chicken has been a staple in our home for years, and I love that it’s just as easy as it is delicious. Whether you pile it high on a salad, roll it into burritos, or scoop it into a big bowl of rice, it’s a recipe that never fails us. I hope it becomes one of your family’s go-to dinners too!

If you try this Cafe Rio shredded chicken, tag us on Instagram or leave a ⭐ rating below — I love hearing how you serve it and what you pair it with!

Watch the Full Video Here:

More Crock Pot Recipes:

• Asian Sticky Slow Cooker Ribs
• Slow Cooker Kalua Pork
• Easy Crock Pot Chicken and Rice
• Slow Cooker Garlic Chicken
• Slow Cooker Mississippi Pot Roast
• All our CROCKPOT and SLOW COOKER recipes here!

This One Pan Mexican Chicken Skillet with Zucchini is an easy dinner ready in under 30 minutes! It’s made with simple ingredients: chicken, seasonings from the pantry, beans, zucchini, yellow squash, cheese and all the Mexican toppings! Easy weeknight chicken dinner, here I come!

If you’re looking for more tried and true Mexican recipes with chicken you’ll love this 10 Minute Sticky Mexican Chicken,  Mexican Chicken Burrito Bowl, or this Cheesy Chicken Tortilla Soup.

Why You’ll Love this Mexican Chicken Skillet

Even though this recipe is super simple, Mexican chicken skillet with zucchini is still a recipe you’ll be throwing into your regular dinner rotation because it’s:

• Easy. Can you chop and sit? You can make this chicken skillet! (And you can also handle this tasty Ground Beef Enchilada Skillet.)
• Healthy. Veggies, lean protein, whole grains…the gang is all here.
• Tex-Mex Inspired.  Like Cafe Rio Chicken and Chopped Tex Mex Salad, these flavors are easy to love, especially for kids!
• Adaptable. This recipe is a cinch to make your own. Try different veggies, beans, no beans, meats etc and make it the way your family likes it! 

Basically, if you want a simple, healthy, delicious meal that’s ready ASAP, Mexican chicken skillet is for you! 

One Pan Mexican Chicken Skillet with Zucchini

I have “skeeter syndrome”. I know, it 100% sounds made up. Basically everyone gets mosquito bites and hates the itch, but I have the blessing of being extra, EXTRA allergic.

We sat outside talking to some friends for a quick 15 minutes and I came in with 9 mosquito bites that by the next day were each the size of a tennis ball.

Taco Tuesday Idea

We love Taco Tuesday as a family, so the last time I sprung this chicken recipe on my family for a new Taco Tuesday idea you’d think I broke hearts across the table! Even with baseball arms I needed to get something quick and easy and Mexican inspired on the table.

And guess what, even without the tortillas, they loved it!! Like, asked-for-seconds, loved it! And we’ve been making it again, and again, and again ever since. Hello, one pot meals are pretty much gold am I right?. Mexican side dish recipes to go with the meal are even better.

The Ingredients

• Chicken. I always keep a few chicken breasts and thighs in my freezer for quick one-pan recipes like this easy Mexican chicken.
• Pinto Beans. Adds fiber and protein!
• Zucchini and Squash. Who wants to worry about a side, this is a one-pot-wonder!
• Spices. You can’t have a Mexican dish without flavor.
• Tomatoes. I like to throw in tomatoes which lighten things up.
• Cheese. No explanation needed.
• Toppings. Always add all the toppings like avocado and lime juice!

How to Make One Pan Mexican Chicken Skillet with Zucchini

1. Brown the Chicken and Seasonings. (Adding seasonings to a hot pan “blooms” the flavor even more.) Remove from pan.
2. Saute zucchini and onions.
3. Toast the garlic and season with salt and pepper.
4. Assemble everything back in the pan along with the pinto beans and chicken broth. It’s almost time to eat!
5. Sprinkle the top with cheese and place under a broiler or add a lid on top to melt the cheese.
6. Garnish according to tastes with cilantro, avocado and more!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat. Reheat in the microwave or on the stovetop with a splash of chicken stock or water to keep it from drying out. Add a little squeeze of lime to help freshen it up.
• To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 2 months. Let thaw overnight in the refrigerator then reheat.

Watch How this Recipe is Made…

Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family.

We are so obsessed with Mexican street corn here that we have been trying it all sorts of ways…elote corn salad, sheet pan Mexican street corn, in a pasta salad, and I still have so many ideas!

It pairs so deliciously with chicken, and I’ve tried this easy chicken dinner recipe a few ways. This version is my absolute favorite! We basically take tradition Mexican street corn and pile it over some crispy juicy chicken.

At first, I thought it would be best with grilled chicken, but that wasn’t it. It felt like two separate dishes and I didn’t like whole breasts as it didn’t feel as casual and easy to eat. So I cut the chicken into the bite-sized pieces and pan fried it, and it came together beautifully! If you are looking for a new chicken recipe, then give this one a try!

Ingredients for Mexican Street Corn Chicken

Try this delicious and easy one pan Mexican street corn chicken recipe for a flavorful and satisfying meal. With just a few simple ingredients, you can have a taste of authentic Mexican street food in your own kitchen! Here is everything you will need:

• Corn on the Cob: We prefer fresh corn, but you can use frozen corn too if you need to. Scroll to the section below for more details.
• Egg: used for dredging the chicken
• Flour: sticks to the egg on the chicken to create a light crispy breading on the chicken
• Kosher Salt: adds flavor
• Black Pepper: adds flavor
• Chicken Breasts: I prefer the flavor and texture of boneless, skinless chicken breasts in this recipe cut into bite-sized pieces.
• Extra Virgin Olive Oil: helps cook the breaded chicken
• Chili Powder: adds a little heat and traditional elote flavor
• Smoked Paprika: adds rich smoky flavor
• Onion: Just a simple yellow onion works great.
• Garlic: adds flavor
• Salted Butter: helps sauté the vegetables and adds rich flavor
• Mexican Crema: a signature Mexican street corn ingredient that can be found in the refrigerated Latino food section
• Lime: adds acidity and flavor
• Cotija Cheese: another essential component for Mexican street corn
• Cilantro: adds herby freshness
• Green Onions: adds a pop of bright fresh flavor

For more details and the measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Mexican Street Corn Chicken

It’s time to do a makeover on your typical chicken dinner! Add the bold flavors of Mexican street corn (also known as elote) for a creamy and crunchy twist. It is so quick and easy to make too! Let me walk you through the simple steps:

1. Prep the Corn on the Cob: Cut the corn kernels off 3 of the 4 cobs into a bowl and scrape off any additional milk that comes from the corn. Set it aside. For the 4th cob, grill it until charring begins on all sides then set it aside.
2. Bread the Chicken: Place the egg in a shallow dish and whisk it until creamy. Place the flour, salt and black pepper in a separate bowl and whisk together. Season the chicken pieces with salt and pepper and then dredge in the egg followed by the flour. Place the breaded chicken pieces on a plate.
3. Cook the Chicken: Heat a little olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken and let it start to brown. Then reduce the temperature to medium and turn the chicken pieces until golden on all sides and cooked through. Remove chicken from the pan.

How to Make Mexican Street Corn Chicken continued…

1. Sauté the Vegetables: Add a little butter to the skillet and add the onions. Cook until tender. Add some oil to the skillet then add the corn that was cut from the cob, the garlic and the chili powder and smoked paprika. Season with salt and pepper. Cook until the corn is soft.
2. Combine: Reduce the heat to medium low and add all but 1/3 cup of the crema and season with salt. Add the chicken to the dish and let it heat through.
3. Finish Assembling the Dish: Remove the skillet from the heat. Cut the grilled corn off the cob and sprinkle over the top of the chicken in the skillet. Mix the rest of the crema with the fresh lime juice and drizzle that over the top as well.
4. Garnish: Sprinkle the crumbled cotija cheese, green onions, cilantro and a little more chili powder over the top and serve!

The full recipe can be found in the recipe card at the end of the post. The pictures because show the different steps of the process.

Can I Used Frozen Corn?

Yes, frozen corn works really well in this recipe. You’ll need about 2 ½ cups of frozen sweet corn and no need to thaw it first. The natural sweetness of the fresh or frozen corn is key to this recipe!

PRO TIP: Never use canned corn for this recipe. The texture and flavor is all wrong.

What is Mexican Crema?

Crema is slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store. If you can’t find Mexican crema, you can substitute it with mayonnaise and a little milk.

What is Cotija Cheese?

Cotija cheese is a hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty.

It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.

What to Serve with Mexican Street Corn Chicken

This is a chicken recipe that could totally stand on it’s own, but if you want a few ideas for side dishes, here are a few:

• Best Black Beans
• Cilantro Lime Rice
• Refried Beans
• Spanish Rice
• Pinto Beans
• Chips and Salsa or Guacamole
• Charro Beans

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for 3-4 days. They can also be stored in freezer for up to a month. Let it cool completely and store it in a freezer-safe container.

To reheat it, I recommend using a cast iron skillet on the stove top over medium heat. You can add a little extra crema so it doesn’t get dried out.

Take a trip to the streets of Mexico with this delicious and easy one pan chicken recipe. Packed with flavors of corn, spices, and cheese, this dish is sure to become a family favorite!

More Easy Chicken Dinner Recipes:

• Quick and Easy Chicken Stir Fry
• Teriyaki Chicken Casserole
• Garlic Butter Chicken
• Teriyaki Chicken Quesadilla
• Crockpot Chicken and Rice
• Easy Honey Baked Chicken
• Panko Chicken with Lemon Cream Sauce
• Grilled Hawaiian Chicken

How to Make One Pan Mexican Street Corn Chicken

Savor the melt-in-your-mouth goodness of Easy Cheesy Chicken Enchiladas! Tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy sauce made completely from scratch, and baked to golden perfection. The ultimate comfort food, ready in no time!

I grew up not loving my mom’s enchiladas. I’m sorry mom. I think I’d love them nowadays, but because she uses a condensed soup which I pretty much never have, I’ve come up with an adapted version that uses sour cream and a roux instead of the condensed soup. Though, if you all want the old version let me know in the comments! I don’t even use an enchilada sauce in this recipe and you won’t even miss it!

Ingredients for Chicken Enchiladas from Scratch

We are essentially making cream of chicken soup from scratch, which may seem like extra work, but I love knowing everything going into my dinner! Using rotisserie chicken will save us some time, and everything else is so easy to get your hands on. Here is everything you’ll need:

• Butter: combines with the flour to create the roux for the creamy white sauce
• All-Purpose Flour: Helps thicken the white sauce.
• Chicken Broth: adds chicken flavor
• Sour Cream: makes the white sauce extra rich and creamy
• Diced Green Chiles: adds flavor
• Salt and Pepper: adds flavor
• Rotisserie Chicken: Break down a whole chicken yourself or buy the prepackaged rotisserie chicken breast meat that is sold at Costco.
• Monterey Jack Cheese: I recommend buying a block and grating it yourself.
• Mexican Cheese Blend: found with all the other cheeses in the cheese section
• Taco Seasoning: I like to make my own big batch and keep it on hand for when it’s needed, but a store-bought brand works fine too.
• Flour Tortillas: Grab your favorite store-bought brand or make them yourself. If you go with store-bought, I recommend the uncooked tortillas that you cook yourself.

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Homemade Chicken Enchiladas

Read through the following instructions to learn how to make this easy chicken enchilada recipe! Everyone will be so impressed that they are made from scratch. Here are the steps:

1. Prep: Preheat the oven to 350℉ and spray a 9×13″ pan with nonstick cooking spray.
2. Make the Roux: Melt the butter in a medium saucepan until it is slightly browning then whisk in the flour and let it cook for about a minute to cook the flour taste out. Whisk in the broth, sour cream and chiles and bring to a simmer until it starts to thicken then remove from the heat.
3. Make the Filling: In a separate bowl, mix the chicken, cheeses and taco seasoning until combined.
4. Warm the Tortillas: Place the tortillas in a towel and warm them up in the microwave.
5. Assemble the Enchiladas: Spoon a little sauce in the bottom of the prepared pan. Divide the chicken mixture between the 10 tortillas and roll them closed. Place them seam side down in the prepared baking dish. Pour the white sauce over the top of all the enchiladas and sprinkle the remaining cheese on top.
6. Bake: Bake for 20-25 minutes.

Keep scrolling to the end of the post for the complete recipe card where you can also print or save the recipe.

What to Eat with Chicken Enchiladas

Here are a few of our favorite side dishes to eat with these cheesy white chicken enchiladas:

• Mexican Street Corn – Elote
• Best Pinto Beans
• Most Delicious Black Beans
• Elote Corn Salad
• Restaurant Style Salsa
• Cilantro Lime Rice
• Instant Pot Refried Beans

Can You Use Flour Tortillas in Enchiladas?

Corn tortillas are traditionally used in enchiladas, but flour tortillas can also be used. I actually prefer them in this recipe. The flavor and texture of flour tortillas just works better with this type of enchilada. If you love enchiladas with corn tortillas, try our red chicken enchiladas!

If you are dedicated to making enchiladas completely from scratch, make homemade flour tortillas using our mega-tasty recipe!

Can Enchiladas Be Made Ahead?

You can assemble enchiladas the night before and refrigerate until you are ready to bake. If you assemble ahead of time, add the final sauce and cheese just before you bake.

These enchiladas freeze great uncooked and are also great even in the refrigerator uncooked for a day or two. I’ve found them to be a great meal to bring to friends and family along with chips and salsa and a salad!

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. If you are reheating several enchiladas, they can be warmed up in the oven. Preheat the oven to 350 degrees F, cover the pan with foil, and reheat for 10-15 minutes or until heated through.

If you are just reheating one enchilada for lunch the next day (my favorite), I just do a quick zap in the microwave.

Savor the irresistible taste of chicken enchiladas made from scratch! Tender, juicy rotisserie chicken wrapped in soft flour tortillas, and drenched in a rich, from-scratch creamy white sauce. Top everything with cheese and bake until perfectly golden and bubbly. You won’t believe how simple homemade enchiladas can be!

More Easy Mexican Recipes:

• Instant Pot Ground Beef Burrito Bowls
• Best Quesadilla
• One-Skillet Enchilada Ground Beef Casserole
• Enchilada Style Ground Beef Burrito
• 10 Minute Mexican Chicken
• Shredded Beef Tacos
• Smothered Honey Lime Chicken Burritos
• Honey Lime Chicken Enchiladas

How to Make the Best Cheesy Chicken Enchiladas

This one-pan Pollo a la Crema is a flavorful mix of tender chicken, veggies, and a creamy sauce! Perfect for a quick and easy weeknight meal!

My friend was telling me about her weekend with her mom and how they always order this delicious creamy chicken whenever they go out for Mexican food, and I was like, hold up, what creamy chicken?! I’ve seriously never heard of it!

We ended up chatting all afternoon about what it must be made with, what it’s really called (was it pollo con crema, pollo a la crema or pollo de crema?!), and then I laid awake, like always, unable to get the recipe out of my head.

It’s become one of our new staples, and I cannot comment enough on how easy this dinner recipe is. If you want fast, cheap, affordable, delicious, and family-friendly, it’s all about the creamy chicken!

What is Pollo a la Crema?

Pollo a la Crema, or creamed chicken, is a South American dish that consists of tender chunks of chicken, sauteed bell peppers, onions, and mushrooms all cooked in a creamy, flavorful sauce. It is usually served with warm flour tortillas.

Ingredients Needed for Pollo a la Crema

These ingredients are simple and easy to find. The only one that might be less common is Mexican crema, which you can find in the refrigerated sectionm, along with Mexican specialty foods like fresh salsa and chorizo. Here’s what you’ll need:

For the Chicken

• Chicken Breasts: boneless, skinless
• Seasonings: salt and pepper, garlic powder, smoked paprika, chili powder
• Olive Oil

For the Rest of the Dish

• Green Bell Pepper
• Red or Orange Bell Pepper
• White Onion
• Baby Bella Mushrooms: or white button mushrooms work fine as well, and if you’re not a mushroom fan, just omit them!
• Mexican Crema: see section below for more details
• Sour Cream
• Smoked Paprika
• Salt and Pepper
• Cilantro

The measurements for each ingredient can be found in the recipe card at the end of this post.

What is Crema?

Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. It is a slightly soured and thickened cream, milder and less thick than American sour cream. The flavor is a lot milder, in my opinion, and a touch buttery.  You will find it in the meat and Mexican ingredients section of your grocery store. There’s not really a great substitute for it in this recipe, so try your best to find it!

How to Make Pollo con Crema

This recipe is super simple! I just love it! Here are the basic steps:

1. Season and cook the chicken on the stove top until brown.
2. Remove the chicken from the pan and sauté the peppers, onions, and mushrooms.
3. Add the ingredients for the sauce, return the chicken to the pan, and stir everything together. Simmer until the chicken is cooked through.
4. Serve hot with fresh cilantro sprinkled over the top.

Keep scrolling to the end of the post to see these instructions in complete detail. You can also save or print the recipe there.

Tip for Getting the Best Results

• Cut the chicken into similar-sized chunks so that they cook evenly.
• Cook everything in the same pan so that the whole dish gets all the flavors from every ingredient. And bonus…fewer dishes to clean!!
• Cut the bell peppers and onion into similar sized slices.
• While you are sauteing the veggies, scrape up the little brown bits left behind from cooking the chicken. They are packed with flavor!
• Serve with warm flour tortillas.

What to Eat with Pollo a la Crema

Enjoy Pollo a la Crema on its own as a main dish, or serve it with warm tortillas to make a burrito or taco.

Some great side dishes to eat with pollo con crema are:

• Spanish Rice or Cilantro Lime Rice
• Pinto Beans or Black Beans
• Chips with Guacamole or Homemade Salsa

Storing and Reheating

Store leftover Pollo a la Crema in an airtight container in the refrigerator, where it will stay fresh for up to five days.

Freeze this dish easily by letting it cool completely, then placing it in an airtight container or zip-top bag. It will stay good in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating.

For the best results, reheat this dish on the stovetop with a little extra crema and possibly some chicken broth to keep it from drying out. For a single serving, microwaving works just fine!

Tender, seasoned chicken and sauteed peppers, onions, and mushrooms are all bathed in a creamy and smoky sauce that will have your taste buds begging for more! This easy pollo a la crema is a chicken dinner recipe that always wins!

If You Love This Recipe, Try These Other Favorites…

• Carnitas
• Fajitas
• Chicken Birria Tacos
• Chicken Enchiladas
• Carne Asada Tacos
• Pork Chile Verde

Watch How this Recipe is Made…

Instant Pot Cilantro Lime Chicken Burrito Bowl is a quick and easy dinner recipe the whole family loves. A bright cilantro lime rice with flavorful Tex-Mex chicken, beans and lots of gooey cheese!

When we’re short on time and ingredients, this is a go-to meal at our house, and yes, you can totally swap any meats, beans or add-ins that you’d like! It’s like making a delicious Chipotle burrito bowl in the comfort of your own kitchen!

I’m finding that the older my kids get the more I desperately need quick and easy dinner ideas as we pretty much live a life of errands lately. It’s soccer, piano, clothes shopping because heaven forbid anyone stay the same size for more than a month and on and on. Anyone feel me?

Ingredients for Chicken Burrito Bowls

• Chicken Breasts: You want boneless, skinless chicken breasts and then chop them into bite-size chunks
• Oil: used to sauté the chicken
• Seasonings: Cumin, Onion Powder, Garlic Powder, Black Pepper, Kosher Salt and Chili Powder
• White Rice: just simple long-grain white rice works great
• Garlic: adds flavor
• Chicken Broth: cooks the rice and adds more flavor
• Green Chiles: adds flavor
• Cilantro: adds bright herby freshness and flavor
• Lime: You’ll want to use the zest and juice for maximum flavor.
• Pinto Beans: Keep it simple by using canned beans. Swap for black beans if desired.
• Colby Jack Cheese: You can’t have a burrito bowl without the melty cheese! Colby jack is our favorite, but you can also go with Monterey jack or pepper jack.

The measurements for each ingredient can be found in the recipe card down below. Once you serve up the chicken and rice, top with all your favorite burrito toppings. See section below for ideas.

Cilantro Lime Chicken Burrito Bowls

• Step 1: Chicken

Start by seasoning your chicken (onion powder, garlic powder, cumin, salt, pepper and chili powder) and then cook it in a little olive oil in your Instant Pot in “sauté mode”. You won’t need to cook it long, just enough to get a little sear on the outside, about 3 minutes.

• Step 2: Everything Else

Add the rice and garlic and stir it with the chicken for about 20-30 seconds. Then you add the rest of the ingredients (broth, cilantro, lime zest, lime juice and pinto beans) and change your Instant Pot to “high pressure”. Give everything a good stir and place the lid on the Instant Pot. Set the valve to “seal” and cook for 7 minutes.

• Step 3: Pressure Release

This is where the pressure release comes in…don’t get scared! You got this! Allow a natural release for 2 minutes, and then you can quick release. Be sure to steer clear of the valve so you don’t a burn from the steam.

• Step 4: Toppings

Remove the lid and give everything a good stir. Top with the shredded cheese and put the lid back on for a minute or two so the cheese melts. Then you can dish everyone up, apply desired toppings and grub!

Toppings for Chicken Burrito Bowls

It is really that easy and that fast! I have found that while everything is cooking for those 7 minutes, I have plenty of time to grate the cheese and prep all the other toppings.  I’m really not joking when I say you can have dinner on the table in 15 minutes! Holla!! Here are some ideas for toppings:

• Tomatoes
• Diced Red Onions
• Avocados or Guacamole
• Jalapeño
• Cheese
• Salsa
• Sour Cream
• Pico de Gallo
• Corn

If you have the time, make this creamy tomatillo dressing to put on top. You’ll thank me later! It can even be made a day or two ahead of time! Or our Restaurant Style Salsa is another fantastic option!!

Why You Will Love This Recipe

• Crowd Pleaser: Finding a meal that is this quick and easy and loved by everyone is a rarity so it appears on the dinner table frequently. What is it about kids and Mexican food? They love it! Is it the abundance of cheese? That must be it! I totally get it! Cheese is glorious and everything in this dish is downright delish! We hope it will be a hit in your family too!
• Versatile Meal: I mentioned at the beginning that the meat can be swapped out for whatever you have in the fridge/freezer and the toppings are totally up to you. I’ve done this same recipe with ground beef, steak and pork and it has always turned out amazing. I have also changed the pinto beans to black beans…yes please! Do what your family will love!
• Entire Meal in a Bowl: Usually when I make this dish, it is all we have for dinner. You have your grains, protein, dairy and all sorts of veggies all in one bowl. There isn’t really a need for anything else. If I’m feeling especially nice, I’ll cut up some strawberries or a pineapple, but it’s not really necessary.  The kids love when I pull out a bag of tortilla chips too! And can I mention that we are totally looking out for you here by eliminating the tortilla in this burrito…we cut the carbs for you! You’re welcome!

Cooking with an Instant Pot

Alright, cooking with an instant pot. How many of you were terrified of using your Instant Pot for the first time? I know people who have had their Instant Pot for months and have yet to open it. I’m not gonna lie, I was a little nervous at first too. But now I totally love it! It saves us weekly when we need dinner in a time crunch.

Have you seen our Instant Pot Cheat Sheet? Print that baby off and it will save loads of time for cooking all the basics.

Cooking with the Instant Pot is simple, quick and straight forward.

Sauté Mode on the Instant Pot

Using the sauté mode on the instant pot is a must if there are ingredients that need to be cooked first. Cook those ingredients, and then add the rest of the ingredients that you need before the pressure cooking begins.

Follow the recipe instructions for cook time and pressure setting, and you can really set it and forget it. When your dish has finished cooking, allow the pressure to release (either naturally or with a quick release or both, again follow your recipe). You are done! That’s it! Dinner is served!

What’s the Difference Between Natural Release and Quick Release

What does it mean to do a natural release or quick release when cooking with the instant pot? You either leave it alone until the pressure is done and then open the lid or you carefully (some people use tongs) move the valve to release the pressure quickly. This will cause a lot of steam to billow out so watch out!

Which Instant Pot is Best for Me?

Which instant pot is best for me if I’ve got a few kids, or it’s just the two of us?

We get a lot of questions about which Instant Pot is best. We aren’t really much help here. The 6qt Instant Pot DUO is what we have, and it is perfect for our family of five. If you have a bigger family, you might want to go with the 8qt. If you are an empty nester, then the mini will probably be plenty big.

There are other brands of course, and you want to buy something that is within your budget. My suggestion is to do your research and make a purchase that best fits the needs of your family situation. I told you we aren’t much help!

Can this Dish be Made in the Crock Pot?

Yes, absolutely! Combine all the ingredients except the cheese in the crock pot and give it a good stir. Then cook it on high for 2-3 hours or on low for 4-5 hours. When it is completely cooked, add the cheese and then put the lid back on for about 20 minutes so the cheese melts. Then you can dish it up and add all your favorite toppings.

So if you’re living the taxi life like I am, then add this Instant Pot cilantro lime chicken burrito bowl recipe to your dinner rotation! We usually have all the ingredients on hand, so it is the perfect go-to meal when life is crazy! And it’s always crazy!!

Instant Pot Dinner RECIPES

• Better Than Your Grandma’s Chicken Noodle Soup
• Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
• Award Winning Instant Pot Turkey
• Instant Pot Beef Stew
• Mexican Poblano Instant Pot Chicken
• BBQ Instant Pot Whole Chicken
• Smoky BBQ Instant Pot Ribs
• Award Winning Instant Pot Chili
• Instant Pot Taco Soup
• You can find all our Instant Pot Recipes here!

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Looking for a delicious and nutritious meal option? Try these grilled chicken tacos, packed with lean protein and fresh pico de gallo, for a satisfying and healthy meal that will leave your taste buds and body happy.

A simple marinade tenderizes and flavors the chicken, and then we grill it to add that smoky bbq flavor. Warm up some Vista brand corn tortillas (these are our FAVORITE), add the grilled chicken and then top with homemade pico de gallo. So easy!

I grew up on tacos, but when I say that we have to take it with a grain of salt because my mother was raised on a farm in Idaho, which means not only was it always ground beef, flour tortillas, and shredded iceberg lettuce with occasional tomatoes or cheese, but the ground beef for sure 100% had potatoes grated into it, I’m not kidding. We call them Idaho tacos!

Once I was married, my world really started to expand in the world of tacos, but it’s kind of harder than you think when you start off cooking for yourself you want all the flavor, but you’re just not totally sure how everyone achieves it. You can find all sorts of crazy ingredients and marinating times out there, but I’ve found that simplicity is the answer and that’s exactly what these tacos are what you want for dinner tonight.

Ingredients for Grilled Chicken Tacos Recipe

You’ll need just a few ingredients to make the marinade, and you’ll have most of the items in the pantry already. Here is everything you will need:

• Chicken Breasts: Marinate and grill the chicken whole and then chop it into bite-size pieces right before serving.
• Garlic: Adds flavor.
• Lime Juice: Fresh is best of course, and it helps tenderize the chicken and adds flavor.
• Olive Oil: Adds flavor and moisture to the meat and helps tenderize it.
• Seasonings: Chili Powder, Cumin, Smoked Paprika, Black Pepper, and Salt
• Corn Tortillas: We don’t use anything but Vista brand tortillas these days, but you can use whatever brand you love.
• Pico De Gallo: Tomatoes, Jalapenos, Limes, Garlic, Red Onion, Salt, Pepper and Cilantro

The measurements for each ingredient are listed in the recipe card at the end of this post.

How to Make Grilled Chicken Tacos

We are going to crank this taco recipe out in 30 minutes and I’m going to show you how to do it. This recipe is such a great option for a healthy and protein packed dinner! Here are the basic steps:

1. Marinate: Combine the chicken, garlic, olive oil, lime juice and seasonings in a large dish or zip top bag and stir or squish to combine. Let it marinate in the fridge for at least 10 minutes or up to 5 hours.
2. Prep: Pull the chicken from the refrigerator and let it sit for a few minutes while you preheat the grill to take the chill off. Oil the grill grates and place the chicken on the grill.
3. Grill: Cook for 5 minutes, then flip and cook another 5-7 minutes.
4. Rest: Remove the chicken from the grill and let it rest for 5 minutes.
5. Chop: Cut the chicken breasts in to bite sized pieces.
6. Assemble: Spoon the chicken into corn tortillas that have been warmed up and top with pico de gallo.

These instructions can also be found in the recipe card at the end of this post when you can also save or print the recipe.

Toppings for Chicken Tacos

We love these tacos with just simple pico de gallo, but you could add any toppings you want! Here are a few ideas:

• Guacamole
• Sliced Jalapenos
• Sour Cream
• Pickled Onions
• Sliced Radishes
• Shredded Lettuce
• Cheese: Queso or Cotija Cheese
• Mexican Street Corn
• Homemade Salsa

Tips for a Perfect Taco

It seems a little silly to share tips for a perfect tacos, but we have really found that there are few tricks that make all the difference.

First, warm up the tortillas with a little oil in a frying pan, then keep them in a tortilla warmer until you are ready to serve them. Especially with corn tortillas, warming them up will help them soften and to not crack. Toasting them a little also adds great flavor!

Second, don’t overload the tortillas with the filling. Tacos that are too full will end up in a mess. Use less filling and eat more tacos! Ha!

Third, eat your tacos over an open, empty tortilla and collect anything that falls out in the empty tortilla. Then you have new taco ready to go!

What to Eat with Chicken Tacos

I love tacos and all Mexican main dishes and one of the best things about it is the sides! Some of the most popular side dishes on the blog are our Mexican inspired sides, including Elote Grilled Mexican Corn Salad, Cilantro Lime Rice, our Most Delicious Black Beans. Some other great options would be refried beans, avocado salad, chorizo potatoes, Pinto beans, chips and salsa, or Spanish rice.

Can Chicken Be Eaten Cold?

You can safely eat cooked chicken cold. Chicken leftovers are safe to eat up to three to four days in the refrigerator.

Using Leftovers

This chicken makes great leftovers! I love to use leftover chicken in quesadillas, on salads, on nachos, or in bowls for lunch the next day.

Can Grilled Chicken Tacos Be Made on the Stove Top?

Yes, you can absolutely make these in the house. Just use a grill pan when you cook the chicken and follow the same directions as written. If you don’t have a grill pan, just a regular sauté pan or cast iron skillet would work just fine as well.

Storage Tips

Once tacos are assembled, they don’t store super well. The tortilla will get soggy. Tacos should be store with the filling and tortillas stored separately. For these tacos, the chicken, pico de gallo and tortillas should all be stored separately in airtight containers. The chicken can be reheated in the microwave or on the stove top. We prefer reheating it on the stove top with a little oil to crisp it up again.

Craving some delicious chicken tacos but short on time? No worries! Follow these simple steps to make tasty grilled chicken tacos in 30 minutes or less.

More Taco Recipes to Try:

• Homemade Fish Tacos
• Chicken Birria Tacos
• Carne Asada Tacos
• Grilled Avocado Tacos

Watch How to Make Chicken Tacos

Cheesy chorizo stuffed chicken breasts is the chicken dinner recipe you never knew you were missing! Bold flavor in every bite!

Last winter we busted out our queso fundido and as we were shoveling all of that deliciousness loaded onto crisp and salty chips the thought occurred to me: this should be stuffed in chicken.

And so it is. And it’s delicious. The best part is when a little cheese and chorizo spills out into the pan and gets a little crisp around the edges. You’re going to love it!

Ingredients for Chorizo Stuffed Chicken Breasts

You don’t need many ingredients to make this tasty stuffed chicken recipe! When chorizo is involved, you know you’re headed to flavor town! Here is what you will need…

• Chorizo
• Chicken Breasts
• Chihuahua Cheese, or Oaxaca cheese, mozzarella cheese would also work
• Olive Oil
• Taco Seasoning

The measurements for each ingredient are listed in the recipe card found at the end of this post.

How to Make Chorizo Stuffed Chicken Breasts

Stuffed chicken breasts seem so fancy, but it really couldn’t be easier! Here are the basic steps…

1. Cook: Brown the chorizo in a skillet on the stove top, drain excess grease and set aside.
2. Butterfly: Cut each chicken breast in half lengthwise creating a pocket in the side of the chicken breast.
3. Stuff: Fill each pocket with chorizo and cheese.
4. Sear: Oil and season the outside of the stuff chicken breasts and then sear both sides on the stovetop.
5. Bake: Place the chicken in a baking dish and finish cooking the chicken in the oven.

The complete instructions can be found in the recipe card down below so keep scrolling for all the details.

What is Chorizo?

What is chorizo anyway? Good question!!

Chorizo is just pork sausage that has been heavily seasoned and tastes sooo delicious! It’s most common in Spanish and Mexican cuisine, so chances are you’ve already had it. Ok, there are two different methods to make chorizo, so let me break it down:

The Mexican style of chorizo is made from raw pork and what you’ll see in the stores the most. Spanish chorizo is often smoked and a little more tricky to find.

That means that the Spanish version Is more like a sliceable sausage whereas Mexican is like a ground meat. For this recipe, we will use Mexican chorizo.

Where to Buy Chorizo

When you head to the store, where do you find Mexican chorizo? I buy chorizo in the butcher or meat department. In our local grocery stores they are in two places.

1. The first being the regular meat department usually at one end or the other.
2. The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.

If you can’t find it you can always track down a local Mexican market in town. Those are sure to have great products.

Tips for Making Stuffed Chicken Breasts

• If you need some help closing the chicken pocket after you’ve stuffed it, use toothpicks.
• The chicken breasts will cook more evening if they are similar in size. Use a meat tenderizer to pound the chicken so they all have similar thicknesses.
• Grate your own cheese for the best melty-ness! Pre-shredded cheeses just don’t melt as well.

Can This Recipe Be Made Ahead?

This is a great make ahead meal! The chorizo can be browned and the chicken breasts stuffed ahead of time and then just set it aside, covered in the fridge. Then when it’s time for dinner, brown the chicken on the stove top and bake as written in the instructions.

What to Eat with Chorizo Stuffed Chicken?

If you need an idea for what to serve with this chicken main dish:

• Most Delicious Mexican Black Beans
• Cilantro Lime Rice
• Mexican Roasted Zucchini
• Best Pinto Beans Recipe
• Elote Grilled Mexican Corn Salad
• Spanish Rice

Storage

Leftover stuffed chicken breasts should be stored in the refrigerator and they will keep for up to 5 days.

I recommend reheating the chicken in the oven at 325 degrees F for about 15min.

This is our second stuffed chicken breast recipe on the blog and I couldn’t be happier about it! Have you tried our stuffed Mediterranean chicken?! Try them both and let us know which one is your favorite!

Chorizo stuffed chicken breasts is going to be your new favorite Mexican dinner recipe! It’s easy and totally exploding with bold flavor!

More Mexican Chicken Recipes

• Chicken Birria Tacos
• Chicken Chile Verde
• Mexican Chicken Burrito Bowl
• Easy Mexican Chicken
• Cheesy Chicken Tortilla Soup
• Mexican Grilled Chicken
• Instant Pot Mexican Poblano Chicken

Tender, juicy chunks of chicken simmered in a bold chile verde sauce. Serve it over rice or load it up in a burrito! It’s so flavorful and melt-in-your-mouth scrumptious!

I love this even more than our pork chile verde which means I must be going crazy! Usually I’m all about a bunch of tender, shredded pork but there’s just something so good about this chicken dinner recipe that calls my name! I especially love it with rice and beans but my family is starting to prefer it in a freshly made tortilla from our most recent cookbook, Raised in the Kitchen.

Whichever way you eat it, you’re going to devour this yummy Mexican chicken dinner.

What is Chile Verde?

The term “chile verde” translate to “green chile” or “green chili” and is a Mexican stew that is traditionally made with chunks of pork that is simmered until tender in a roasted tomatillo and green chile sauce. For this recipe we are swapping out the pork for chicken.

We have a salsa verde recipe on the blog that is inspired by this same flavor profile. It is so yummmmmmmm!

The Ingredients You Need for Chicken Chili Verde Recipe

I’m going to break up the recipe ingredients into two parts – ingredients for the verde sauce and ingredients for the chicken. Here is your shopping list:

For the Verde

• Vegetable Oil – used to roast the veggies
• Tomatillos – those green tomato looking things in the produce section that have a papery layer on the outside. They are used a lot in Mexican recipes and are so tasty!
• Poblano Chiles – large, mild peppers popular in Mexican cuisine
• Red Onion – these get blended into the sauce and add so much flavor
• Garlic Cloves – flavor of course
• Jalapeño – roasted jalapeño adds heat and tons of flavor to the sauce
• Pepper – flavor
• Cilantro – freshness and flavor

For the Chicken

• Chicken Thighs – boneless, skinless and cut into bite size chunks
• Kosher Salt – helps dry brine the chicken
• Bacon – flavor
• Chicken Broth – helps deglaze the pan after cooking the bacon and adds moisture to the chicken
• Dried Oregano – flavor
• Cinnamon – may seem strange in a savory dish, but trust me!
• Cumin  – it has to be in pretty much all Mexican dishes
• Ground Cloves – again, trust me here!
• Sugar – enhances the flavor
• Bay Leaves – flavor
• Orange Juice – acidity and tenderizing the chicken
• Lime Juice – acidity and it’s just so good paired with those Mexican flavors
• Lime Wedges – acidity
• Rice and Beans – excellent sides for the tender chicken

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Chicken Chile Verde

Let’s make some chile verde sauce first, then we will jump into the chicken. Here are the basic steps:

For the Verde

1. Position your oven racks, set your oven to broil and line a rimmed baking sheet with foil.
2. Roast the tomatillos, poblanos (skin side up), onion, garlic and jalapeño. Broil until the poblano skins are blackened and the veggies soften.
   • PRO TIP: Rotate the baking sheet halfway through broiling. Most ovens have hot spots, so you want to try to avoid one area of the sheet pan to get way over broiled.
3. Move the poblanos, jalapeño and garlic to a cutting board to cool. Turn off the broiler.
4. Transfer the tomatillos, onion and juices to a blender.
5. Remove the skins on the chiles and jalapeño and add them to the blender with the garlic and cilantro. Pulse until the mixture is roughly pureed.

For the Chicken

1. Put the pieces of chicken with 5 teaspoons of salt in a large bowl and toss together. Cover and refrigerate for an hour.
2. Chop the bacon coarse and add half of it into a dutch oven with the chicken broth.
3. Bring the broth to a simmer over high heat. Reduce heat to maintain a vigorous simmer, stirring occasionally. Cook until all the liquid evaporates and the bacon sizzles.
4. Add the rest of the bacon and continue to cook until a dark fond forms on the bottom of the pot and the bacon is crispy.
   • Fond is the little browned bits of food that stick to the bottom of the pan or skillet when you are searing/cooking meat. It is loaded with flavor.
5. Remove the bacon and place on a paper towel lined plate. Discard all but 2 tablespoons of the bacon grease and set the pot aside. Heat the oven to 325.
6. Heat the bacon grease in the dutch oven over medium heat until it shimmers. Add all the spices and dried herbs and stir until fragrant. Add the chicken and brown in batches.
7. Return the browned chicken to the dutch oven and all the remaining ingredients including the tomatillo mixture. Stir everything together and cook until it simmers.
8. Transfer the dutch oven to the oven and cook until chicken is tender.
9. Remove the pot from the oven and discard the bay leaves.
10. Scrap the brown bits from the sides of the pot and stir in cilantro. Season to taste. Serve over rice with beans and lime wedges.

All of these instructions in full detail can be found in the recipe card below.

Why Chicken Thighs Instead of Breasts?

I love the flavor that chicken thighs have and chicken breasts tend to get tough and rubbery as it cooks over time. If you are worried about calories or fat, go with chicken breasts, but I prefer thighs in this one

Poblano Peppers vs. Anaheim or Pasilla Peppers?

Sometimes at the grocery store, the poblano peppers will be called pasilla peppers so those two are interchangeable. Anaheim peppers are not the same thing, they pack a tiny bit more heat but can be used as a substitute for poblano peppers, especially if you like more heat.

How to Get the Most Flavor

Some of these steps might seem silly or unimportant, but a few of the steps are key to packing this dish full of flavor.

• Roasting the peppers and tomatillos
• Allowing the chicken to sit coated in salt and browning it before adding it to the sauce
• Bacon, bacon, bacon!
• Giving the chicken a good simmer for a long time allows the flavors to deepen and intensify.

Don’t skip these steps!!

Can You Make Chicken Chile Verde in the Slow Cooker or Instant Pot?

Yes, absolutely! I prefer the flavor and texture that come from making this on the stove top, but if a slow cooker or instant pot fits better in to your schedule, then here’s the gist:

Slow Cooker

Make the verde sauce and prep the chicken as written in the instructions. Brown the chicken on the stove top as well. Then add all the ingredients to the slow cooker and stir everything together. Cook on low for 4-6 hours.

Instant Pot

Make the verde sauce and do the salt brine as written in the instructions. Turn your instant pot to saute and brown the chicken in batches. Add the chicken broth to the pot and scrap the sides and bottom to clean any brown bits left from browning the chicken. Add all the remaining ingredients to the instant pot. Place the lid on the pot and cook on high for 15 minutes. Allow it to vent naturally.

How to Serve Chicken Chile Verde

Chicken chile verde can be served just as a soup, but we prefer it served over white or brown rice and pinto beans. It can also be combined with rice and wrapped up in a tortilla to be eaten like a burrito. I also like to eat it almost like a dip with tortilla chips. The flavor is so dang good that it’s amazing anyway you want to eat it!

How to Store, Freeze, and Reheat Chile Verde

If you have leftovers, store it in an airtight container in the refrigerator. It will keep for 5-6 days.

If you want leftovers to last longer, it freezes great! Place it in a freezer safe container (or better yet, use your Food Saver). It will keep in the freezer for 3-4 months.

To reheat frozen leftovers, you can thaw it in the refrigerator over night or reheat it straight from frozen. Reheat in a pot on the stove or in the microwave.

So now you can make both this version and our pork version and let us know what your favorite is! There’s just the slightest change in ingredients, but something about this chicken chile verde has won me over!

More Mexican Chicken Recipes:

• Mexican Chicken Burrito Bowl
• Southwestern Chicken Tortilla Soup
• 10 Minute Sticky Mexican Chicken
• Chicken Birria Tacos
• Honey Lime Chicken Enchiladas
• Fiesta Chicken and Rice

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If you’re craving a delicious Mexican dinner, this chicken birria taco recipe is exactly what you need. With savory shredded chicken and a crispy cheesy shell, they’re hard to resist and so easy!

So the kids and I did a little thing. I was making our totally viral cafe rio copycat for sweet pork tacos and accidentally made too much sauce. I poured it into a ziploc and threw it in the freezer for another day. A couple of weeks later I snagged one of those handy packages of pulled rotisserie chicken from Costco and the light went on… birria chicken tacos. The rest is history.

The chicken already is moist and flavorful thanks to the slow roasting, but then throw on some seasoning and pan cook it so you’ve got a few crispy pieces, smother everything in sauce and it’s hands down some of the best chicken you’ll ever put in a taco.

But like all Birria tacos, this tortilla should be cooked in a little oil and sauce, stuffed with meat (cheese if you’re awesome) and then dipped in a little extra sauce or sprinkled with pico de gallo for the ultimate chicken taco experience.

Recommended Equipment

• Cast Iron Skillet
• Tongs

Before You Begin…

You’ll want to have two things ready before you get too far into this recipe. First, have your chicken ready. I love to buy the packages of pre-shredded rotisserie chicken at Costco. If you want to save a bit of money, buy a whole rotisserie chicken and break it down yourself saving the breast and thigh meat. Shred it using two forks or toss it into your stand mixer and use the paddle attachment to break up the chicken.

Second, make the sweet sauce from our sweet pork recipe mentioned above. It only takes a few ingredients and is so tasty!

What is Birria?

Birria is a rich stew originating in Jalisco, Mexico that simmers on the stove all day and is so tasty. It typically made with goat or lamb and has a flavorful rich broth (or consommé). It is eaten like a soup, and no tacos are involved at all. Haha! People find that sort of shocking since birria tacos have been taking the world by storm the last few years.

What are Birria Tacos?

Some genius somewhere decided to take the tender, juicy meat from the birria and stuff it into a taco and then use the consommé as a dipping sauce for the taco. And the birria taco was born!! The corn tortillas are fried in a little oil and some of the saucy broth to create the tastiest tacos ever.

So in its most basic definition, a birria taco (also called quesabirria taco) is a braised juicy meat stuffed inside a corn tortilla (along with some cheese if you’re smart) that has been pan fried in oil and the braising sauce from the meat.

What Do I Need to Make Birria Chicken Tacos?

We are going to cut some corners for this recipe to save time and to simplify in this birria taco recipe, but we are not sacrificing anything in the flavor department! No sir-ee! Here is what you will need:

• Sweet Sauce: You will need red enchilada sauce, Coke (Dr. Pepper or Root Beer also work great), brown sugar, garlic powder, cornstarch and water
• Rotisserie Chicken: buy pre-shredded or break down a whole rotisserie chicken yourself
• Seasonings: chili powder, smoked paprika and cumin
• Shredded Mexican Cheese: You can usually find this blend at the grocery store. It is sometimes called a fiesta blend. You could also go with Monterey jack or pepper jack or a combo of the two.
• Corn Tortillas: These crisp up so well! I am completely converted to Vista Hermosa brand corn tortillas. They are hands down the best packages corn tortillas out there! You could also use flour tortillas if that’s what your family enjoys.
• Vegetable Oil: You’ll just need a little to pan fry the tortillas.

The measurements for all the ingredients can be found in the recipe card at the end of this post. Keep scrolling down for all the details!

Tips for Success

• Crisp up the meat in a cast iron skillet so you get some yummy crunchy edges on the chicken.
• In the sweet sauce, don’t use diet or zero sugar soda. You’re going to want the real deal for the best flavor and texture.
• Before you fry and stuff the tortillas, warm them up in the microwave for a few seconds. This will help them be more pliable and less likely to break when you stuff and bend them.
• Use a little oil and some of the sauce in the pan when you fry the tortillas. It adds so much flavor!
• Save some of the sweet sauce and pour it into little bowls for each person to have a little dipping sauce for the tacos.

Can I Make This in an Instant Pot or Slow Cooker?

Yes, but it would honestly take more time to make this recipe using an Instant Pot or slow cooker. If you follow this recipe as it is written, you can have dinner on the table in 20 minutes!

Can I Use a Meat Other Than Chicken?

Most definitely! Though using a rotisserie chicken is definitely the most quick and easy route to a birria taco.

If you want to go the more traditionally beef route, use a chuck roast and coat it in the seasonings listed in this recipe. You may need to double the measurements depending on the size of your roast. Brown it on all sides in a cast iron skillet on the stove top and then throw it in the slow cooker with a batch of the sweet sauce. Cook it on low for 6-8 hours and shred the meat and toss it back in the sauce. Assemble the tacos as written in the instruction.

You could also use pork in a birria taco. Follow the recipe and instructions in our Café Rio Copycat recipe and then assemble the tacos as described in this recipe.

What to Serve with Birria Tacos

Chicken birria tacos go perfectly with a side of black beans and Spanish rice. If you want to add some vegetables to the menu, go with our Mexican roasted zucchini or fabulous elote corn salad.

Steps for Prepping Ahead

The easiest way to prep ahead for this meal would be to make the sweet sauce. It doesn’t take long at all, but you could make it 2-3 days ahead of time and store it in the refrigerator and pull it out to warm up with the chicken.

You can also make the pico de gallo in the morning and let all the flavors combine throughout the day before serving it up with the tacos for dinner. All the other parts of the recipe are best done fresh and right before serving.

Storage Tips

Assembled and fried tacos will keep in the fridge for about a day. The tortilla will start to get soggy with time. To reheat them, just zap them in a microwave for about 30 seconds.

The chicken will store in the fridge for 3-4 days if you have leftover chicken. I like to try and make just the number of tacos that I know will be eaten and save the chicken for later and assemble and fry them up fresh.

You’ve never had a chicken taco like this! A quick and easy chicken birria taco recipe that has everything you look for in taco…tender juicy meat, melty cheese, a little crispy, and whole lot of flavor!

More Outrageous Taco Recipes to Try:

• Carne Asada Tacos
• Pulled Pork Tacos
• Braised Beef Tacos
• Avocado Tacos
• Black Bean Vegetarian Tacos