If you want authentic-tasting Mexican cuisine, mastering how to make this Big Batch Chicken Tinga Filling will take you far. What is chicken tinga? It's shredded chicken simmered in a chipotle-tomato sauce, making it perfect for chicken tinga tacos, quesadillas, tostadas or flatbreads, and this recipe makes it easy. With one skillet and four pantry staples, you can transform chicken tenders into a saucy, smoky-sweet chicken tinga filling that freezes well, reheats beautifully, and works well in so many different Mexican recipes that even a big batch runs out quickly. You can easily adjust the spice level in this chicken tinga recipe to accommodate picky eaters, making this recipe one you’ll want in your regular weekday rotation.
cost per recipe: $11.27
Heat the oil in a 12-inch deep-sided nonstick skillet over medium-high heat. Add the onions and cook for 2 minutes or until tender-crisp. Stir in the soup, water and peppers.
Season the chicken with salt. Add the chicken to the skillet. Reduce the heat to medium. Cook for 15 minutes or until the chicken is done, stirring occasionally.
Using 2 forks, shred the chicken and stir to coat. Season the mixture with salt and pepper. Serve in warm tortillas or try Chicken Tinga Tacos or Chipotle Chicken Flatbread with Chili-Lime Crema.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.