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Chipotle Chicken Tinga

  • Red Gold Chicken Chipotle Tinga
PREP: 20 minutes
COOK: 30 minutes
Take a break from basic tacos on your next Taco Tuesday and serve these instead! Spicy, smoky flavor transforms plain chicken into something downright addictive. Perfect for a weeknight meal where your family can build them how they like! Setup your toppings and let them create!


4 chicken, bone-in breasts
3 large onions, thinly sliced
2 garlic cloves, minced
1/4 cup vegetable oil
1 (28 ounce) can Redpack® Petite Diced Tomatoes
2 chopped chipotle peppers in adobo sauce, about 2 tablespoons (use less if you don't like spicy)
2 tablespoons chicken bouillon granules
1 tablespoon adobo sauce
Salt and black pepper to taste
8 tostada shells, heated
1 cup sour cream
2 tablespoons fresh cilantro, chopped
2 avocados, pitted and diced
1/2 cup queso fresco, crumbled
lettuce, shredded
Red Gold® Salsa Mild, or flavor of choice


  • Place chicken into a large pot along with 1/4 cup of sliced onions, garlic and enough water to cover.  Bring to a boil and cook chicken until no longer pink, about 25 minutes.  Remove chicken, let cool and shred meat.  Discard skin and bones.
  • Heat oil in a large skillet over medium heat.  Add remaining onion slices and cook until transparent.
  • Place tomatoes, peppers, chicken bouillon and adobo sauce into a blender or food processor.  Process until mixture is smooth; season with salt and pepper.  Pour this mixture into a large pan and add the shredded chicken and onions; heat through.
  • To serve: spread sour cream on the heated tostada shells.  Top with a spoonful of chicken and other toppings of choice.


Calories: 390 | Fat: 26.0g | Trans Fats: 0g | Cholesterol: 60mg | Sodium: 1290mg | Carbohydrate: 23g | Fiber: 5g | Protein: 20g | Vitamin A: 15% | Vitamin C: 20% | Calcium: 15% | Iron: 6%


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