Chicken Tinga (Tinga de Pollo)

Photo: Traviesadivina

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

Yield: 4 servings
Community Recipe from


  • 2 teaspoon(s) olive oil
  • 1 cup(s) white onion chopped
  • 3 clove(s) garlic chopped
  • 3 Roma Tomatoes chopped
  • 1 teaspoon(s) Dried Mexican Oregano
  • 3 cup(s) Cooked Chicken shredded
  • 2 Chipotle Chiles (canned or dried) seeded and minced
  • 1 cup(s) Chicken broth
  • 1 teaspoon(s) salt or more to taste


  1. Heat oil in large frying pan. When hot, add onion and garlic and saute until translucent and soft (8-10 mins).
  2. Next add chopped Roma tomatoes and oregano and cook for about 5 minutes.
  3. 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.
July 2013

This recipe is a personal recipe added by Traviesadivina and has not been tested or endorsed by MyRecipes.

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