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Chicken Tinga

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Chicken Tinga
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  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 10
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The authentic flavors in our Chicken Tinga make the chicken mixture great for flautas, gorditas and tacos, too. So shake up taco night, or break out this tasty dish whenever you're craving a savory, satisfying meal. Need more to love? Getting a head start with Old El Paso™ Tostada Shells makes our Chicken Tinga recipe even easier to pull together!
By Yvette Marquez
Updated Nov 18, 2022

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 tasty 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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