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Chicken Tinga

The authentic flavors in this savory chicken dish make it great for flautas, gorditas and tacos, too. Getting a head start with Old El Paso tostada shells makes the recipe even easier to pull together.

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  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 10

Ingredients

Chicken Mixture

6
cups water
2
teaspoons salt
2
lb boneless skinless chicken breasts
1
medium yellow onion, quartered
1
whole clove garlic
1
large vine-ripened tomato, quartered
1
can (7 oz) chipotle chiles in adobo sauce
2
teaspoons salt
1/4
cup canola oil
1
large yellow onion, chopped
3
large vine-ripened tomatoes, chopped
1
clove garlic, chopped
Salt to taste

Shells

1
package (4.5 oz) Old El Paso™ tostada shells (12 shells)

Toppings, if desired

1
head iceberg lettuce, finely shredded
3
ripe avocados, pitted, peeled, and sliced
2
cups crumbled queso fresco or cotija (white Mexican) cheese
2
cups crema (Mexican-style cream) or sour cream
2
cups Old El Paso™ Thick ‘n Chunky salsa
6
radishes, sliced

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
  • 2 Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
  • 3 In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
  • 4 In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
  • 5 Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
  • 6 To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.

EXPERT TIPS

Expert Tips

This chicken mixture can also be used as a filling for flautas, gorditas and tacos.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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