Servings 4
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Skill Level Easy

  • 1.5 lbs Pulled Chicken
  • 2 cups tomatoes, canned whole peeled
  • 1 cup onion, diced
  • 1 poblano pepper, seeded, chopped
  • 1 jalapeño pepper, seeded, chopped
  • 3 garlic cloves, chopped
  • 1 bunch cilantro, stems and leaves seperarted
  • 3/4 cup chicken stock
  • 1 tbsp chili powder or taco seasoning
  • 1 lime, cut into wedges
  • 1/4 cup sour cream
  • 1/4 cup queso fresco or feta substitute
  • 8 Cal & Gary's white corn tortilla

How to make it

  1. Preheat oven to 350°F
  2. Place tomatoes, onion, peppers, garlic, cilantro stems and chili powder into a blender. Pulse until you have a smooth puree.
  3. Add tomato mixture and stock to a medium sauce pan and cook on medium for 10 minutes. Add chicken and cook for another 10 minutes. Adjust seasoning with salt and pepper.
  4. Place tortillas on a baking sheet and warm in oven for 2 minutes.
  5. Remove tortillas from oven, top with chicken and then garnish with sour cream, cheese, and cilantro leaves. Serve with lime wedges and enjoy with your favourite hot sauce.
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  • 1.5 lbs Pulled Chicken
  • 2 cups tomatoes, canned whole peeled
  • 1 cup onion, diced
  • 1 poblano pepper, seeded, chopped
  • 1 jalapeño pepper, seeded, chopped
  • 3 garlic cloves, chopped
  • 1 bunch cilantro, stems and leaves seperarted
  • 3/4 cup chicken stock
  • 1 tbsp chili powder or taco seasoning
  • 1 lime, cut into wedges
  • 1/4 cup sour cream
  • 1/4 cup queso fresco or feta substitute
  • 8 Cal & Gary's white corn tortilla