Leftover Chicken Tinga

Ingredients

• 1 lb leftover chicken (shredded (rotisserie or home-cooked))
• 1 white onion (sliced into half-moons)
• 2 garlic cloves (minced)
• 3 chipotle peppers in adobo (plus 2 tablespoons of the sauce from the can)
• 14.5 oz fire-roasted tomatoes (one standard can)
• 0.5 cup chicken broth
• 1 tbsp vegetable oil (for sautéing)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Shred your leftover chicken into bite-sized pieces and set aside.

2. 2

   In a blender or food processor, combine the fire-roasted tomatoes, chipotle peppers, adobo sauce, and chicken broth. Blend until smooth.

3. 3

   Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté until they become soft and translucent, about 5 minutes.

4. 4

   Add the minced garlic to the skillet and cook for another 60 seconds until fragrant.

5. 5

   Pour the blended tomato-chipotle sauce into the skillet with the onions and garlic. Bring to a simmer.

6. 6

   Add the shredded chicken to the sauce. Stir well to ensure all the chicken is thoroughly coated.

7. 7

   Season with salt and black pepper to taste. Let the mixture simmer for 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly.

8. 8

   Serve warm on tostadas or in tacos, garnished with avocado, crema, or queso fresco if desired.

Notes

This recipe is perfect for using up a rotisserie chicken. Adjust the number of chipotle peppers based on your spice tolerance; three peppers provides a medium-high heat.

Nutrition per serving

• main
• dinner
• mexican
• spicy
• chicken
• leftovers
• quick-meal