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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 0.7 g
  • Cholesterol: 32.9 mg
  • Sodium: 314.5 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 14.0 g

View full nutritional breakdown of Mexican Chicken Tinga calories by ingredient
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Mexican Chicken Tinga

Submitted by: ADGIRL618

Introduction

Spicy Mexican Shredded Chicken and Onions cooked low and slow in the crockpot. I cook mine in a very small crockpot that doesnt heat as hot as my large one, so it takes about 10 hours or so. Because I only cook about 10 ounces of chicken breast (enough for a couple of meals for me and then I turn the rest into a pot of mexican soup), it is pretty saucy. You could easily add another 5 ounces of chicken breast to feed a family and still have leftovers. Spicy Mexican Shredded Chicken and Onions cooked low and slow in the crockpot. I cook mine in a very small crockpot that doesnt heat as hot as my large one, so it takes about 10 hours or so. Because I only cook about 10 ounces of chicken breast (enough for a couple of meals for me and then I turn the rest into a pot of mexican soup), it is pretty saucy. You could easily add another 5 ounces of chicken breast to feed a family and still have leftovers.
Number of Servings: 5

Ingredients

    Chicken Breasts, boneless skinless
    Can of Stewed Tomatoes
    Chipotle Peppers in Adobo Sauce (I use 3 and it's spicy)
    Onions
    Cumin

Directions

Put as many chipotle peppers as you'd like (depending on how spicy you like it) in a blender with 1 can of stewed tomatoes and add a sprinkle of cumin and salt. Blend until a puree with just a little bit of chunkiness for texture. In the meantime, put your chicken (frozen is fine) in the bottom of a crock pot, top it with one medium onion, halved and cut into thinly sliced half moons. Top with the stewed tomato puree. Cook on low for 8-10 hours or until chicken shreds easily with a fork. Great to put on crispy baked tostada shells with lettuce, tomato and some light shredded cheese. Also good for taco salads or with rice and beans for a tasty mexican meal.

Serving Size: Makes approx 5 servs of 2 ounces chicken each (and sauce)

Number of Servings: 5

Recipe submitted by SparkPeople user ADGIRL618.






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