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Chicken Tinga

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Chicken Tinga
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 10
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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.
By Yvette Marquez
Created Sep 12, 2013

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This chicken mixture can also be used as a filling for flautas, gorditas and tacos.

Nutrition

Nutrition Facts are not available for this recipe
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