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  • Writer's pictureLisa Jarvis

Mexican Tinga!

What a great idea for a quick and absolutely delicious weeknight meal! An authentic Mexican favorite! This is made with shredded chicken that is simmered in a thick chipotle sauce served on a crunchy tostada. I made this much easier by using a rotisserie chicken bought at the grocery. You can cook the chicken in the crock pot and then shred it, too, if you want. I have included the instructions for that if you want to do it that way, However, the rotisserie chicken shredded up easily and worked great. I also made this healthier by toasting the tortillas in the oven instead of frying them. They tasted great! You can use flour, corn, or whole wheat tortillas. You can adjust the amount of the chipotle peppers you put in depending on how spicy you want it. The recipe calls for one 7 ounce can of chipotle peppers in adobo sauce which will make it spicy. I used about half of the can because I don't want it that spicy. This is easy and family friendly as you can adjust the spiciness and the toppings. I hope you try this! My boys loved them!

Here's what you need:

1 Rotisserie chicken, deboned and shredded ***(OR)

2 lbs chicken breasts cooked in a slow cooker with 1 cup chicken broth and seasoned with salt and pepper for 3-4 hours on high,then shredded

Olive oil to saute the onion

1 onion, chopped

1 15 oz can stewed tomatoes

1 7 oz can chipotle peppers in adobo sauce ( in the Mexican section at the store) ***Adjust amount of this to your taste

8-10 tortillas (small ones)

Shredded lettuce (optional garnish)

1/2 cup sour cream (optional garnish)

Fresh pico (optional garnish)

Fresh cilantro leaves (optional garnish)

Heat olive oil in a large skillet. Add the onions and saute until they are softened. Meanwhile, puree the can of tomatoes and the amount of the chipotle peppers to your taste in a food processor or blender. Add this mixture and the shredded chicken to the onions. Simmer on low about 15 minutes.

To make the tostada shells, preheat the oven to 400. Place 3-4 tortillas on a baking sheet at a time, spraying each one with cooking spray and a little salt to season if you want. Cook 3 minutes then flip with tongs and cook 3 more minutes. Allow to cool on paper towels. Repeat this until you have enough shells.

To serve, top each tostada shell with the chicken mixture, Top with lettuce, sour cream, pico, and cilantro or whatever garnish you prefer. Delicious! Quick, yummy and something a little different!


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