Description
A comforting Chicken Tinga recipe that combines tender chicken with the rich flavors of chipotle and tomatoes, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 chicken breasts
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 chipotle pepper in adobo sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Corn or flour tortillas
- Fresh cilantro, chopped
- Cotija cheese
- Avocado, sliced
- Sour cream
- Lime wedges
Instructions
- Boil the chicken breasts until cooked through, about 15-20 minutes. Remove from the pot and shred the chicken with two forks.
- Heat olive oil in a pan over medium heat. Sauté the sliced onions until they’re translucent.
- Add the minced garlic and diced tomatoes to the pan. Cook until the tomatoes break down.
- Stir in the chipotle pepper and the shredded chicken. Season with salt and pepper to taste.
- Simmer for about 10 minutes, allowing all flavors to meld together.
- Serve the Chicken Tinga in warm tortillas or bowls topped with cilantro, Cotija cheese, avocado, sour cream, and lime juice.
Notes
Make-ahead magic: Prepare a day in advance for deeper flavors. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg