Best 3 Tex Mex Pulled Chicken Recipes

**Tex-Mex Pulled Chicken: A Flavorful Fusion of Mexican and American Cuisines**

Embark on a culinary journey that seamlessly blends the vibrant flavors of Mexican and American cuisines with our tantalizing Tex-Mex Pulled Chicken recipe. This dish promises an explosion of taste, combining succulent chicken, a medley of zesty spices, and a luscious homemade barbecue sauce. Whether you're hosting a lively fiesta or seeking a comforting weeknight meal, this versatile recipe offers two delectable variations to cater to your preferences. Dive into the classic Tex-Mex Pulled Chicken, bursting with bold flavors, or opt for the tangy Chipotle BBQ Pulled Chicken, featuring a smoky chipotle twist. Both versions are guaranteed to leave your taste buds dancing with delight. So, gather your ingredients, fire up the kitchen, and get ready to indulge in this irresistible Tex-Mex Pulled Chicken fiesta!

Here are our top 3 tried and tested recipes!

TEX-MEX PULLED CHICKEN

Tex-Mex Pulled Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 17

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

Steps:

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.

SLOW-COOKER TEX-MEX CHICKEN

Slow-Cooker Tex-Mex Chicken image

Make and share this Slow-Cooker Tex-Mex Chicken recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

Steps:

Mix chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Stir just before serving.
Top with the shredded cheese.
Serve over rice and garnished with fresh green onions and cilantro.

EASY TEX-MEX CHICKEN AND RICE

$Easy Tex-Mex Chicken and Rice image$

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
Sprinkle over the cilantro and serve.

Tips:

Use chicken breasts or thighs for a leaner option, or chicken dark meat for a more flavorful result.
Season the chicken generously with the Tex-Mex seasoning mix before cooking. This will help to develop flavor throughout the chicken.
Cook the chicken over low heat for a longer period of time. This will help to ensure that the chicken is cooked through without drying out.
Shred the chicken with two forks once it is cooked. This will help to create a more tender and flavorful pulled chicken.
Serve the pulled chicken with your favorite Tex-Mex toppings, such as salsa, guacamole, sour cream, and cheese. You can also use the pulled chicken in tacos, burritos, or enchiladas.

Conclusion:

This Tex-Mex pulled chicken is a flavorful and versatile dish that is perfect for any occasion. It is easy to make and can be served in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, this Tex-Mex pulled chicken is sure to please.