Mexican Chicken Tinga
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken Breasts, boneless skinlessCan of Stewed TomatoesChipotle Peppers in Adobo Sauce (I use 3 and it's spicy)OnionsCumin
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.
Serving Size: Makes approx 5 servs of 2 ounces chicken each (and sauce)
Number of Servings: 5
Recipe submitted by SparkPeople user ADGIRL618.
Nutritional Info 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
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