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–+ servings
2 cantina chicken tacos on a plate.
Print Recipe
4.80 from 5 votes

Copycat Cantina Chicken Recipe

This homemade cantina chicken recipe is one of my favorite Taco Bell copycat recipes yet! Juicy chicken is smothered in my homemade caliente sauce, then served as fresh tacos that fulfill my drive-thru cravings.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 816kcal
Author: Becky Hardin

Equipment

  • High-Powered Blender
  • 7x11 or 9x9-inch Baking Dish

Ingredients

For the Cantina Chicken:

  • ¼ cup red hot sauce *
  • ½ cup pico de gallo
  • ½ cup mayonnaise
  • 1 lime juiced and zested
  • ¼ teaspoon kosher salt plus more to taste
  • 1 pinch granulated sugar optional
  • 2 boneless, skinless chicken breasts

For the Cantina Chicken Tacos:

  • 8 flour or corn tortillas warmed
  • 1 cup shredded cheddar cheese or mexican blend
  • 1 cup shredded lettuce
  • ½ cup shredded purple cabbage
  • ½ cup pico de gallo
  • ½ cup avocado salsa verde also called guacamole salsa

Instructions

  • Preheat the oven to 325°F.
    ingredients for cantina chicken.
  • In a blender or food processor, add the hot sauce, pico de gallo, mayo, lime zest and juice, and salt. Blend until smooth. If the sauce is very acidic, add another pinch of salt and sugar to balance it out. Set half aside in a bowl, cover it, and place it in the fridge for serving.
    ¼ cup red hot sauce, ½ cup pico de gallo, ½ cup mayonnaise, 1 lime, ¼ teaspoon kosher salt, 1 pinch granulated sugar
    orange cantina sauce in a blender.
  • Place the chicken breasts in a 7x11 or 9x9-inch baking dish. Season the chicken with salt and pepper. Pour the caliente sauce over the top and turn to coat. Cover and bake for about 45-60 minutes or until the chicken is cooked through.
    2 boneless, skinless chicken breasts
    cantina sauce poured over baked chicken breasts in a baking dish.
  • Let rest for 10 minutes before shredding and tossing with the juices in the pan.
    shredded cantina chicken in a baking dish.
  • Top warm tortillas evenly with chicken, cheese, lettuce, cabbage, pico de gallo, and avocado salsa verde. Serve with more caliente sauce on the side.
    8 flour or corn tortillas, 1 cup shredded cheddar cheese, 1 cup shredded lettuce, ½ cup shredded purple cabbage, ½ cup pico de gallo, ½ cup avocado salsa verde
    a taco topped with cantina chicken, lettuce, cabbage, salsa, and more.

Notes

*For the hot sauce, preferably choose one made with red jalapeno peppers (fresno peppers) or chili de arbol. I like Choulula or Hot Ones.
Tips:
  • Be sure to cover the pan while the chicken bakes.
  • The cantina chicken is so juicy, spicy, and flavorful. Besides tacos, I also love to use it to make cantina chicken bowls, burritos, and even quesadillas!
Storage: Store cantina chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 2tacos | Calories: 816kcal | Carbohydrates: 61g | Protein: 41g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 2202mg | Potassium: 803mg | Fiber: 6g | Sugar: 11g | Vitamin A: 871IU | Vitamin C: 19mg | Calcium: 363mg | Iron: 4mg