Chicken Tinga Tacos
Prep Time
30mins
Time to Table
30mins
Servings
4
Ingredients
- 1 tablespoon olive oil
- 1 cup sweet yellow onion, thinly sliced
- 3 teaspoons minced garlic
- 14.5 ounce can fire-roasted tomatoes
- 3 with sauce chipotle peppers in adobo sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon Kosher salt
- 1 cup chicken broth
- 3 cups shredded rotisserie chicken
- 8 6-inch tortillas
- 2 tablespoons chopped fresh cilantro
- 2/3 cup Pico de Gallo
- 1 cup Daisy Sour Cream
Ingredients
- 1 tablespoon olive oil
- 1 cup sweet yellow onion, thinly sliced
- 3 teaspoons minced garlic
- 14.5 ounce can fire-roasted tomatoes
- 3 with sauce chipotle peppers in adobo sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon Kosher salt
- 1 cup chicken broth
- 3 cups shredded rotisserie chicken
- 8 6-inch tortillas
- 2 tablespoons chopped fresh cilantro
- 2/3 cup Pico de Gallo
- 1 cup Daisy Sour Cream
Directions
- Heat olive oil and onions in a large skillet over medium heat. Cook until soft, stirring often (about 5 minutes). Add garlic and cook another minute.
- Pulse tomatoes and chipotles in food processor until almost smooth. Pour into onions and garlic.
- Add cumin, oregano, salt, and chicken broth. Bring to a simmer and let cook for 15 minutes.
- Add the shredded chicken to the sauce. Cook another 10 minutes until the chicken is heated through.
- Warm tortillas per package directions. Add the chicken tinga mixture to the tortillas. Top with fresh cilantro, Pico de Gallo, and a dollop of sour cream.
- Calories:499
- Cholesterol:140
- Dietary Fiber:5
- Protein:38
- Sodium:1025
- Total Carbohydrate:34
- Total Fat:21