Chicken Tinga is a classic Mexican dish, but not necessarily something you will find on the menu of your favorite Mexican restaurant. It consists of shredded chicken in a tomato based, slightly spicy, smoky, sauce with onions and garlic. Sounds yummy doesn’t it? Do I have your attention? Chicken Tinga is most commonly served as a taco filling or on a tostada. It has slow roasted flavor but comes together quickly. It is definitely a full-flavored crowd pleaser. We serve it on a heated tostada along with refried beans, avocado slices, shredded lettuce and a sprinkle of cheese, but you can add whatever toppings that make your heart sing. ~Kathy
3 c. boneless, skinless chicken breast; cooked and shredded
¼ c. onion, chopped
1/8 tsp. salt
1 T. water
2 cloves garlic, minced
¼ tsp. cumin
1 (8 oz.) can tomato sauce
¼ c. chicken broth
2 T. sauce from canned chipotle peppers in adobo sauce
Cook chicken completely, shred and set aside. You can use any cooked chicken breast, but we often use store-bought rotisserie chicken.
Spray a large, deep skillet with cooking spray. Over medium heat add onion, salt and water. Cook and stir about 3 minutes then add minced garlic. Cook and stir an additional 2 minutes, until garlic is fragrant and onions are starting to soften.
Stir in cumin, tomato sauce, chicken broth and adobo sauce. Mix together and allow to come to a simmer. Simmer and stir occasionally for about 5 minutes.
Add chicken and allow to heat through before serving.
Makes six, 1/3 c. servings. Each serving is zero WW Freestyle points!