Quick and Easy Mexican Chicken Tinga Recipe
Quick and Easy Mexican Chicken Tinga Recipe. This time-saving dish is perfect for those who enjoy authentic Mexican flavors but have limited time to cook.
This recipe combines tender chicken, smoky chipotle peppers, tangy adobo sauce, and ripe tomatoes to create a tasty dinner that’s ideal for busy weeknights.
Our straightforward guide makes cooking a breeze, allowing you to impress your family and friends with restaurant-quality Chicken Tinga.
By adding the flavorful chicken mixture to crispy tostada shells and topping with a dollop of sour cream and avocado slices, you’ll create a satisfying meal at home.
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Quick and Easy Mexican Chicken Tinga
Ingredients
- 2 tablespoons olive oil
- 1 large onion cut into rings
- 1 can (15 ounce) stewed tomatoes
- 1 can (7 ounce) chipotle peppers in adobo sauce or to taste
- 2 pounds shredded cooked chicken meat
- 16 tostada shells
- ½ cup sour cream
- 1 avocado sliced
Instructions
- Warm up the olive oil in a saucepan on medium heat.
- Add the onions into the saucepan.
- Cook the onions while stirring until they become soft and translucent, which should take around 5 minutes.
- While the onions are cooking, using an immersion blender, puree the tomatoes with the chipotle peppers and adobo sauce to taste.
- Once the onions are ready, pour the tomato mixture into the saucepan.
- Add the chicken to the saucepan
- Place a cover on the saucepan and let it simmer for 20 minutes.
To Serve:
- Place a generous amount of the chicken mixture onto tostada shells.
- Add a spoonful of sour cream as a garnish.
- Finish by topping with avocado slices.
Notes
Nutrition
FAQs
To add more heat, simply increase the amount of chipotle peppers and adobo sauce to your liking.
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Feel free to get creative with your toppings! Consider adding chopped cilantro, diced onions, or crumbled queso fresco for extra flavor and texture.
You can also serve Chicken Tinga with tortillas, rice, or as a filling for tacos and burritos.
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