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Quick and Easy Mexican Chicken Tinga
Nesting Lane Indulge
Mexican Chicken Tinga recipe, bursting with flavors from chipotle peppers and adobo sauce, perfect for a quick and easy weeknight dinner.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
8
Equipment
Medium Saucepan
Measuring Cup
Measuring Spoons
Immersion Blender
Ingredients
1x
2x
3x
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
Calories:
402.7
kcal
Carbohydrates:
20.5
g
Protein:
33.6
g
Fat:
20
g
Saturated Fat:
5.7
g
Sodium:
395.5
mg
Fiber:
2.3
g
Sugar:
2.7
g
Calcium:
67
mg
Iron:
1.8
mg
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