Chipotle Chicken Tinga
20m
Prep Time
30m
Cook Time
8
Servings
Take a break from basic tacos on your next Taco Tuesday and serve these instead! Perfect for a weeknight meal where your family can build them how they like! Setup your toppings and let them create!
Take a break from basic tacos on your next Taco Tuesday and serve these instead! Perfect for a weeknight meal where your family can build them how they like! Setup your toppings and let them create!
Ingredients
COPY INGREDIENTS
4 chicken breasts, bone-in3 large onions, thinly sliced2 garlic cloves, minced1/4 cup vegetable oil1 can Red Gold® Petite Diced Tomatoes 14.5 oz2 chopped chipotle peppers in adobo sauce2 tablespoons chicken bouillon cubes1 tablespoon adobo sauceSalt and black pepper to taste1 cup sour cream8 tostada shells, heated
Topping
2 tablespoons fresh cilantro, chopped2 avocados, pitted and dicedlettuce, shredded1/2 cup queso fresco, crumbled Red Gold® Mild Salsa 15.5 oz, or flavor of choiceInstructions
- Place chicken into a large pot along with 1/4 cup of sliced onions, garlic and enough water to cover. Bring to a boil and cook chicken until no longer pink, about 25 minutes. Remove chicken, let cool and shred meat. Discard skin and bones.
- Heat oil in a large skillet over medium heat. Add remaining onion slices and cook until transparent.
- Place tomatoes, chicken bouillon and adobo into a blender or food processor. Process until mixture is smooth; season with salt and pepper. Pour this mixture into a large pan and add the shredded chicken and onions; heat through.
- To serve: spread sour cream on the heated tostada shells. Top with a spoonful of chicken and other toppings of choice.
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