Tinga (Mexican shredded chicken)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 161.6
- Total Fat: 4.8 g
- Cholesterol: 59.0 mg
- Sodium: 895.5 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.0 g
- Protein: 21.4 g
View full nutritional breakdown of Tinga (Mexican shredded chicken) calories by ingredient
Introduction
This is a spicy Mexican favorite of mine! This is a spicy Mexican favorite of mine!Number of Servings: 6
Ingredients
-
2 large boneless, skinless chicken breasts
1-3 chipotle peppers in adobe sauce (depending on how spicy you want it)
About 1 1/2 cups of LIGHT sour cream
1/4 white onion cut in large chunks
3/4 of white onion cut into medium to thin strips
Knorr brand chicken bouliion. I use the about 2-3 TBSP
3 garlic cloves
Directions
Boil chicken, 1/4 of white onion (cut into chunks), whole garlic cloves, and Knorr chicken boullion until chicken is shredable. (I use a pressure cooker, and it only takes about 30-45 minutes, I am not sure how long it would take with out the pressure cooker)
While chicken is cooking put the sour cream and chipotle peppers in blender, and blend thoroughly. (set aside)
When chicken is done (it should be very easliy shredable with a fork)
In a large bowl, completley shred the chicken. Mix in about 1/4 cup of water from where you boiled the chicken
In a skillet/frying pan using pam saute the strips of onions until almost transparent. Add in the shredded chicken, and the chipotle/sour cream mix. Cook unitll heated through.
This is very good served on top of a tostada.
We like to put a thin layer of refried/mashed beans on top of the tostada, then add a layer of the TINGA (chicken) and put shredded lettuce, tomato, and maybe a slice of avacado on top.
Number of Servings: 6
Recipe submitted by SparkPeople user AUDRAS.
While chicken is cooking put the sour cream and chipotle peppers in blender, and blend thoroughly. (set aside)
When chicken is done (it should be very easliy shredable with a fork)
In a large bowl, completley shred the chicken. Mix in about 1/4 cup of water from where you boiled the chicken
In a skillet/frying pan using pam saute the strips of onions until almost transparent. Add in the shredded chicken, and the chipotle/sour cream mix. Cook unitll heated through.
This is very good served on top of a tostada.
We like to put a thin layer of refried/mashed beans on top of the tostada, then add a layer of the TINGA (chicken) and put shredded lettuce, tomato, and maybe a slice of avacado on top.
Number of Servings: 6
Recipe submitted by SparkPeople user AUDRAS.