| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 6 servings |
Ingredients
- 2 medium tomatoes, quartered
- 2 jalapeno peppers, halved and seeded
- 1 medium white onion, cut into 8 wedges
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 pound thin chicken cutlets
- 12 flour tortillas
- 2 limes, 1 juiced, 1 cut into 8 wedges, for serving
- 8 ounces salsa
- 8 ounces sour cream
- 8 ounces crumbled cotija cheese
- Fresh cilantro leaves, for serving
Instructions
- Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
- Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
- Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
- Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
- Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
- Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 688 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 35 g |
| Cholesterol | 115 mg |
| Sodium | 1590 mg |
Reviews
WOW! This recipe is fantastic! First, let me say, the sauce is soooooo good! It’s an easy recipe ro follow. Love the one sheet pan for chicken and veggies. I used my largest sheet pan because I wanted more veggies. I put some in my blender, others I kept chunk size. This made a great topping. I’ll be using this for other dishes! Will definitely be making this again!
I mixed this up a bit, unintentionally. I roasted the veg with all the seasoning meant for the chicken on it. Blended it to make the sauce and then mixed that with rotisserie chicken. The sauce is fantastic and a great base for vegan or vegetarian dishes, too. Yummy!!!
This the first recipe we have not liked on this app let alone being Ree Drummond. Ree has such good recipes. I followed her recipe and it was so bland and watery. Tripling the seasoning might help but we wound up using hot sauce in order to eat it.
This recipe was amazing! I did change it up a bit because I slow cook shredded chicken for other recipes, so I used that chicken and just warmed in the oven tossed in the amazing sauce! I also used sweet Hawaiian tortillas and added a slice of avocado! I don’t think I’ve come across a recipe from Ree I didn’t love!
This was the most delicious taco I’ve ever had
Easy recipe as written. Could cook at least twice as much chicken for that amount of sauce. Also needed a bit more salt and perhaps some cilantro or herbs to boost flavor. Delicious with tacos.
Made this for the first time tonight. My husband doesn’t like many Tex-mex dishes, BUT LOVED THIS ONE!!!
This recipe was okay. I’m glad I seasoned the chicken with the same seasonings the veggies.
Perfect for a spring dinner. Delicious and simple.
Question now is… what to do with the left over sauce? It’s too good to throw away!
Question now is… what to do with the left over sauce? It’s too good to throw away!
Bland as is but this is a good base recipe that can be tweaked accordingly. My husband and middle school aged children love my version. I use tomatoes and tomatillos. I use onions, jalapenos, and poblanos instead of red peppers. I add cilantro leaves and stems, chipotles in adobo, homemade pasilla chile sauce, and culantro cooking base. I also triple the seasoning.