Tracey's Coconut Milk Chicken Tinga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz of frozen skinless chicken tenderloins- about 6 tenderloins (I used Tyson)1 cup water1 cup So Delicious coconut milk1 package of Nueva Cocina Taco Fresco seasoning and veggie mix. (No MSG or preservatives)1/2 tsp sugar12 LaBanderita corn tortillas
In a large sauce pan bring water, coconut milk, and sugar to a slight boil.
Add chicken, cover and cook on medium until the chicken is done...about 30-40 mins. (or you can put everything in a slow cooker and cook for 4 hours)
Remove chicken and shred with a fork, then place back in sauce pan and simmer until only a nice sauce remains (another 5-10 minutes)
Heat tortillas on a hot skillet and fill with chicken tinga. (you can add a little canola oil and salt to the tortillas as you heat them, but the chicken is so rich you really don't need to)
Serving Size: about 2 tortillas filled with shredded chicken
Number of Servings: 6
Recipe submitted by SparkPeople user TRACEY_WILSON.
Add chicken, cover and cook on medium until the chicken is done...about 30-40 mins. (or you can put everything in a slow cooker and cook for 4 hours)
Remove chicken and shred with a fork, then place back in sauce pan and simmer until only a nice sauce remains (another 5-10 minutes)
Heat tortillas on a hot skillet and fill with chicken tinga. (you can add a little canola oil and salt to the tortillas as you heat them, but the chicken is so rich you really don't need to)
Serving Size: about 2 tortillas filled with shredded chicken
Number of Servings: 6
Recipe submitted by SparkPeople user TRACEY_WILSON.
Nutritional Info Amount Per Serving
- Calories: 202.2
- Total Fat: 1.3 g
- Cholesterol: 27.5 mg
- Sodium: 541.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.0 g
- Protein: 15.3 g
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