Mexican Tinga
- Number of Servings: 6
Ingredients
Mexican Tinga1T Olove oil1 large onion ( cut into rings)1 15 oz. can stewed tomato's1 7 oz. can chipotle peppers in adobo sauce4 boneless, skinless chicken breast 1/2 tsp ground cinnamin2 cubes Knorr chicken boullionCrisp Iceberg lettuce leavesLight sour cream
Sautee onions in oil on med heat just to "sweat" them, about 5-6 min. In a blender or food processor, add tomatoes, 2 Knorr chicken boullion cubes, 1-2 chipotle peppers (Very Hot) a little of the adobo sauce and cinnamin. Blend together. Place into a slow cooker. Add onions and chicken. Cook on high for 6-7 hours. Remove chicken breast, shred them using 2 forks. Place back into slow cooker and mix. Serve on iceberg lettuce leaves with a dollup of low fat sour cream. It's a little messy but SO delicious!
*Serving size
2 lettuce leaves filled with Tinga with 2 Tbsp light sour cream
* Makes about 6 servings
* I use 2 chipotle peppers because I love spicy food. You may want to try it with just one if you are not sure.
* You can also boil the chicken breast before hand, shred it and add to mixture before cooking. I just like to cook the chicken with the mixture for more flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELIBELI40.
*Serving size
2 lettuce leaves filled with Tinga with 2 Tbsp light sour cream
* Makes about 6 servings
* I use 2 chipotle peppers because I love spicy food. You may want to try it with just one if you are not sure.
* You can also boil the chicken breast before hand, shred it and add to mixture before cooking. I just like to cook the chicken with the mixture for more flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELIBELI40.
Nutritional Info Amount Per Serving
- Calories: 224.1
- Total Fat: 4.8 g
- Cholesterol: 92.9 mg
- Sodium: 294.5 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.0 g
- Protein: 37.5 g
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