Sonora Chicken

Southwestern flavors come alive in this Sonora Chicken recipe, where tangy lime juice, smoky paprika, and spicy diced tomatoes with green chilies infuse tender chicken breasts. Wrapped in warm flour tortillas and melted Monterey Jack cheese, every bite is a flavorful fiesta that will leave you craving more.

Ready Time

40 mins

Yields

4 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup lime juice
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 oz) diced tomatoes with green chilies
1 cup shredded Monterey Jack cheese, divided
4 small flour tortillas
Optional toppings: diced avocado, sour cream, shredded lettuce, diced tomatoes, cilantro

Instructions

Preheat your oven to 375°F (190°C). In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.

Add the chicken pieces to the marinade and mix well to coat.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Remove the chicken from the marinade, letting any excess liquid drip off.

Place the chicken on a baking sheet lined with parchment paper.

Bake for 15-20 minutes or until the chicken is cooked through. While the chicken is baking, heat the diced tomatoes with green chilies in a large skillet over medium heat.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll. To assemble the Sonora Chicken, lay a tortilla on a flat surface and place a few pieces of the baked chicken down the center of the tortilla.

Spoon some of the diced tomatoes with green chilies over the chicken, followed by a sprinkle of shredded cheese.

Roll up the tortilla tightly and place seam-side down on a serving plate. Repeat with the remaining ingredients.

Serve hot and offer optional toppings like diced avocado, sour cream, shredded lettuce, diced tomatoes, and cilantro to customize your Sonora Chicken.

Notes

Make sure to adjust the amount of chili flakes in the diced tomatoes according to your desired level of heat. If you’re using a particularly spicy brand, you might want to start with a smaller amount and taste as you go.

For more flavorful chicken, try to marinate it for the full 2 hours – the acidity in the lime juice will help break down the proteins and make the chicken super tender.

Don’t overfill the tortillas, as this can make them difficult to roll and prone to tearing. A good rule of thumb is to leave about an inch of space at the top of the tortilla.

If you want to get extra fancy, try serving the Sonora Chicken with some sautéed peppers or onions on the side.

The sweetness of the veggies pairs really well with the tangy lime juice and smoky cumin. Feel free to customize the toppings to your heart’s content – some people love adding a sprinkle of queso fresco or a dollop of salsa to their Sonora Chicken.

Get creative and have fun with it!