April 25, 2024
Chipotle Chicken Tinga Tacos
Spicy chipotle salsa brings bold flavor to shredded chicken for a quick taco night dinner
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
Ingredients
Ingredients
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1 tablespoon vegetable oil
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1 small onion, thinly sliced
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1 jar (16 oz each) Frontera® Chipotle Salsa
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1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
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1 tablespoon cider vinegar
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4 cups shredded cooked chicken
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1/2 teaspoon salt
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12 corn tortillas (6 inch), warmed
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1/4 cup grated anejo, Parmesan or Romano cheese
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Chopped cilantro, for garnish
Chipotle Chicken Tinga Tacos
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 110 mg | 11% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 124 mg | 41% |
| Total Fat | 16 g | 25% |
| Iron | 2 mg | 9% |
| Calories | 361 kcal | 18% |
| Sodium | 1016 mg | 42% |
| Protein | 27 g | 54% |
| Saturated Fat | 4 g | 19% |
| Sugars | 2 g | 0 |
| Vitamin C | 15 mg | 25% |
Directions
Directions
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Step one
Heat oil in large skillet over medium heat. Add onion and cook until crisp-tender and just beginning to brown, about 5 minutes. Stir in the salsa, tomatoes and vinegar. Simmer, stirring regularly until quite thick, about 5 minutes. Stir in the chicken, then taste and season with salt.
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Step two
Serve the mixture in warm tortillas. Let guests add avocado, cheese and cilantro to taste.
Preparation images
Chipotle Chicken Tinga Tacos
Nutrition information
