Mexican Tinga

Name: Mexican Tinga
Prep time: 10 min
Cook time: 25 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 large onion, cut into rings; 1 (15 ounce) can stewed tomatoes; 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste; 2 pounds shredded cooked chicken meat; 16 tostada shells; 1/2 cup sour cream

⏱️ Ready in 35 min 🥄 Prep 10 min 🔥 Cook 25 min 👥 8 servings

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 25 min

Serves 8

Difficulty Medium

🛒 Ingredients

2 tablespoons olive oil

1 large onion, cut into rings

1 (15 ounce) can stewed tomatoes

1 (7 ounce) can chipotle peppers in adobo sauce, or to taste

2 pounds shredded cooked chicken meat

16 tostada shells

1/2 cup sour cream

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 402

% Daily Value*

Total Fat 20g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 396mg 17%

Total Carbohydrate 20.5g 7%

Dietary Fiber 2.3g 8%

Total Sugars 2.7g

Protein 33.6g 67%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat olive oil in a saucepan over medium heat.

Add the onions; cook and stir until softened and translucent, about 5 minutes.

Meanwhile, purée the tomatoes with chipotle peppers and adobo sauce to taste.

Pour into the onions, and add chicken.

Cover, and simmer for 20 minutes.

To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.