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Chipotle Chicken Tinga

  • Chicken 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
2 tablespoons chicken bouillon cubes
1 (28 ounce) can Redpack® Petite Diced Tomatoes
2 chopped chipotle peppers in adobo sauce,
  • Preheat oven to 350o F.  Spray a 12-cup muffin tin with non-stick cooking spray, making sure you completely cover all surfaces of each cup to prevent sticking.
  • In a large skillet, heat oil over high heat.  Add onion and bell pepper, cook until tender; about 3 minutes.  Add garlic and cook additional 1-2 minutes until fragrant.  Stir in spinach and cook until wilted; about 3 to 4 minutes.  Stir in artichoke hearts, oregano, basil, and crushed red pepper.  Season with salt and black pepper; stir to combine.
  • Pour 1/4 cup of mixture into each muffin cup.
  • In a medium bowl, combine eggs, milk and tomatoes; whisk together.  Pour egg mixture evenly between the 12 muffin cups, then top with 1 tablespoon of feta and 2 teaspoons of Parmesan cheese.
  • Bake for 30 to 35 minutes or until eggs are set and slightly golden around the edges.  A knife inserted into the center should come out clean.  Remove from the oven and cool for 10 minutes.  Sprinkle each egg cup with basil, if desired.
  • Will keep in refrigerator 3 to 4 days or can be frozen and reheated in microwave.

1 tablespoon adobo sauce
Salt and black pepper to taste
1 cup sour cream
8 tostada shells, heated
2 tablespoons fresh cilantro, chopped
2 avocados, pitted and diced
lettuce, shredded
1/2 cup queso fresco
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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