Looking to take your chicken tacos to a new level? You are going to love this simple Chicken Tinga recipe. This recipe comes together so quickly, and the flavor is incredible. Your family will be begging for you to make Chicken Tinga Tacos again.
Suitable for Low Carb and Gluten Free diets. Post includes Weight Watchers points.
There is a time and place for slow-cooked meals, but most of us are busy, and when it comes to getting weeknight dinner on the table, we want it done, fast!
Do you have 15 minutes? This recipe really is that simple! Everything cooks quickly, and the result is juicy, flavorful chicken that tastes better than something you’d find in a restaurant.
As a bonus, this Chicken Tinga recipe uses already cooked, shredded chicken, so it’s a great way to use up leftovers or another way to use a store-bought rotisserie chicken.
This recipe is ideal for making classic shredded chicken tinga tacos or use it as a tostada topping. You can also serve it in burritos, enchiladas or use it to make rice bowls. The possibilities are endless.
Why Make This Recipe
- Fast – Getting dinner on the table in about 15 minutes is enough of a reason to give this recipe a try.
- Flavorful – Chicken Tinga has a smoky flavor thanks to the cumin and fire-roasted tomatoes and just a hint of spice from the chipotle in adobo.
- Versatile – Use in tacos, tostadas, burritos, enchiladas, rice bowls, and more.
- Pantry Friendly – You probably have most, if not all, of the ingredients in your pantry.
- Meal Prep – Chicken Tinga is the perfect meat for easy meal prep for lunch or dinner all week.
Ingredient Notes
- Olive Oil – Or use any light, mild oil.
- White Onion – Sweet onion and red onion are acceptable substitutes.
- Garlic – Fresh minced garlic is your best bet in this recipe.
- Chipotle Peppers in Adobo Sauce – This will add a spicy, smoky flavor. You can increase it to two peppers if you want a little more heat.
- Herbs and Spices – Add oregano, cumin, smoked paprika, and salt to taste.
- Fire-roasted Tomatoes – Look for crushed fire-roasted tomatoes.
- Chicken Stock – You just need a small amount and can substitute water if you prefer.
- Shredded Cooked Chicken – From leftover chicken or a store-bought rotisserie chicken.
For Serving: - Corn Tortillas – Corn tortillas are traditional but feel free to use flour if you prefer.
- Cotija – This crumbly Mexican cheese can be replaced with feta cheese.
- Red Onion – Sliced or diced to your preference.
- Cilantro – Optional, but add both color and flavor.
- Lime Wedges – For brightness and makes the tacos look fancy!
How To Make Chicken Tinga
Get full ingredients list and instructions from the recipe card below.
- Heat oil in a skillet, then add onions and sauté until soft.
- Then add in the garlic, oregano, cumin, paprika, and chopped chipotle. Cook for about a minute or so to develop their flavors.
- Add in the tomatoes, stock, and salt and simmer for 4-5 minutes.
- Remove the sauce from the heat and allow it to cool slightly before transferring it to a blender to purée.
- Add the sauce back to the pan, stir in the shredded chicken, and heat through.
- Serve in tortillas and top with diced onions, cojita cheese, and lime wedges.
Tips For Success
- Uniformly slice the onions so they cook evenly.
- After adding chipotle, oregano, and cumin, allow the spices to toast for a moment to develop their flavors.
- Make sure the sauce has cooled slightly before blending, and cover the top with a towel so none of the hot liquid splashes on you. You could also use an immersion blender to purée the sauce in the pan.
- Adding a little bit of sugar will make it less acidic.
Variations
- Swap the Meat – Chicken is the most traditional, but the sauce tastes great on other shredded meat like pork and chicken. Give it a try! You could also add cooked ground meat.
- Add Beans – Stir in black beans or pinto beans to bulk it out and make this a heartier dish.
Budget-Friendly Tips
- Buy Chicken In Bulk – Stock up on chicken when it’s on sale or buy it in bulk and freeze for later.
- Look For Day Old Rotisserie Chicken – Stores will usually offer considerable markdowns on their day-old rotisserie chickens.
- Add a Side – Serve Chicken Tinga with a side of beans, rice, guacamole, or even chips and salsa to make it a full meal.
- Double the Recipe – Make a double batch and freeze it for another meal.
Make Ahead And Storage
Prep Ahead – Make the sauce in advance, then reheat and add the chicken just before serving. You can also prepare the chicken tinga and store it in the fridge until you are ready to make dinner.
Store – Store leftovers in an airtight container for up to 4 days.
Freeze – This recipe is perfect for freezing. Just follow these steps:
- Prepare the chicken as directed and allow it to cool completely.
- Scoop the chicken into freezer-safe bags and seal.
- Lay flat and freeze for up to 3 months.
- Thaw overnight in the fridge and reheat in the microwave.
Meal Prep
- Make an extra batch or two that you can use with other meals throughout the week.
- This recipe stores for 4 days, so you can eat it on the day you cook it, plus 3 more days.
- Separate leftovers in single portions, place in airtight meal prep containers and let cool completely with the lids off before sealing and storing.
- Chicken Tinga is a versatile recipe, so you can make a batch early in the week and use it in several different meals like tostadas, burritos, and rice bowls.
FAQs
The spice level of this dish is somewhere between mild and medium. There is some heat, but it’s not overwhelming. The spice in this dish comes from the chipotle peppers in adobo, and like jalapenos, their heat level can vary between cans. If spice is a concern, you may want to start with half of a chipotle rather than one. Likewise, feel free to add more if you prefer more spice!
This recipe is made super easy by using precooked, shredded chicken. If you don’t have shredded chicken on hand, it’s easy to make a batch. Bring a pot of water to boil and add chicken breasts. Boil the chicken until it is cooked to 165F. Remove it from the pot and allow it cool for a few minutes before shredding it.
Serving Suggestions
More Recipes You May Like
Weight Watchers Points
There are 5 Blue Plan SmartPoints in one serving of this.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
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Get The Chicken Tinga Recipe:
Chicken Tinga
Ingredients
- 1 tablespoon olive oil
- 1 white onion thinly sliced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can fire-roasted tomatoes crushed
- 2 tablespoons chicken stock
- salt to taste
- 4 cups (560g) shredded cooked chicken from leftovers or a rotisserie chicken
For Serving:
- 8 6-inch corn tortillas
- 1 cup crumbled cotija cheese
- Red onion sliced or diced
- cilantro optional
- lime wedges optional
Instructions
- Heat oil in skillet over medium heat and sauté onions about 5 minutes until soft.
- Stir in garlic, followed by oregano, cumin, paprika, chopped chipotle, and toast for 1 minute.
- Add in the fire-roasted tomatoes, stock, and salt. Bring to a simmer, and cook for 4-5 minutes.
- Let cool and and then transfer to a blender and purée until smooth.
- Pour the sauce back into the skillet, add the hredded chicken and cook until heated through. Taste and adjusting seasoning, if needed.
- Serve in tortillas with topping of your choice.
Notes
- Uniformly slice the onions so they cook evenly.
- After adding chipotle, oregano, and cumin, allow the spices to toast for a moment to develop their flavors.
- Allow the sauce to cool slightly before blending and cover with a towel, so none of the hot liquid splashes on you. You could also use an immersion blender to puree the sauce.
- Adding a little bit of sugar will make the sauce less acidic.
- Store – in an airtight container inside the fridge for up to 4 days, or in the freezer for up to 3 months.
- There are 5 Blue Plan SmartPoints in one serving of this.
Lily
These chicken tinga tacos look so good and easy to make! I get the Costco corn tortillas in bulk and store them in my freezer, so this is really a great easy option for the workweek.
Claudia Lamascolo
Perfect for Taco Tuesdays we are always looking for new additions and these were delicious!
Ritisha Gupta
These look so flavorful and perfect for a gathering!
Kechi
I made this last Tuesday for our Taco Tuesday, and it was so so good!!! Thanks for sharing🙏🏾
Dannii
I love chicken tinga tacos. So easy to make and so much flavour.