This is a traditional Mexican dish that is easy to make, taste delicious, and can be frozen for up to a month. Great on tostadas with Queso Fresco and Chipotle salsa (see my Chipotle-Tomatillo Salsa recipe). Also great in a quesadilla or live on the edge and whip up a batch of Mexican Chicken Lasagna.
2 teaspoons olive oil
1 cup white onion chopped
3 cloves garlic chopped
3 Roma Tomatoes chopped
1 teaspoon Dried Mexican Oregano
3 cups Cooked Chicken shredded
2 Chipotle Chiles (canned or dried) seeded and minced
1 cup Chicken broth
1 teaspoon salt or more to taste
How to Make It
Heat oil in large frying pan. When hot, add onion and garlic and saute until translucent and soft (8-10 mins).
Next add chopped Roma tomatoes and oregano and cook for about 5 minutes.
Then add your shredded chicken, chipotle chiles and chicken broth. Cook on medium-low for about 30 minutes until most liquid is absorbed and the flavors blend. http://www.myrecipes.com/recipe/ugc/u-chicken-tinga-tinga-de-pollo
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.