Tracey's Coconut Milk Chicken Tinga
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tracey's Coconut Milk Chicken Tinga calories by ingredient
Introduction
Need a low fat meal to fit into your meal plan? well this one is amazing! I accidentally forgot to add the canola oil when I was creating this recipe...surprise, it doesn't even need it!Cooking chicken in coconut milk is a great way to end up with extremely tender chicken. This recipe also takes out the need for any extra sauce...it makes it's own. This is gluten, dairy, and soy free but you'd swear there is creme in the sauce :) Need a low fat meal to fit into your meal plan? well this one is amazing! I accidentally forgot to add the canola oil when I was creating this recipe...surprise, it doesn't even need it!
Cooking chicken in coconut milk is a great way to end up with extremely tender chicken. This recipe also takes out the need for any extra sauce...it makes it's own. This is gluten, dairy, and soy free but you'd swear there is creme in the sauce :)
Number of Servings: 6
Ingredients
-
12 oz of frozen skinless chicken tenderloins- about 6 tenderloins (I used Tyson)
1 cup water
1 cup So Delicious coconut milk
1 package of Nueva Cocina Taco Fresco seasoning and veggie mix. (No MSG or preservatives)
1/2 tsp sugar
12 LaBanderita corn tortillas
Directions
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.
Member Ratings For This Recipe
-
LOVEDBY2
