Description
A comforting weeknight dish made with tender chicken, zesty chipotle, and fresh toppings, perfect for family dinners.
Ingredients
Scale
- 2 chicken breasts
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 chipotle pepper in adobo sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Corn or flour tortillas
- Fresh cilantro, chopped
- Cotija cheese
- Avocado, sliced
- Sour cream
- Lime wedges
Instructions
- Boil the chicken breasts until cooked through, about 15-20 minutes. Once cooked, remove from the pot and shred the chicken with two forks.
- Heat olive oil over medium heat in a pan. Sauté the sliced onions until they’re translucent.
- Add the minced garlic and diced tomatoes to the pan. Cook until the tomatoes break down.
- Stir in the chipotle pepper and the shredded chicken. Season with salt and pepper to taste.
- Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- Serve the Chicken Tinga in warm tortillas or bowls, topped with fresh cilantro, Cotija cheese, avocado slices, sour cream, and lime juice.
Notes
Feel free to adjust the spice levels and toppings to fit your family’s preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg