Crispy Chicken Tinga Tacos
Servings: 6
Calories: 392kcal
Taco night just got even better with these Oven-Baked Crispy Chicken Tinga Tacos! Featuring tender shredded chicken simmered in a smoky tomato-chipotle sauce, this recipe takes things to the next level by baking the tacos to golden, crispy perfection.
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Ingredients
- 1.5 lb. boneless chicken breast see notes for subbing with rotisserie
- 1.5 Tbsp olive oil (22g)
- 1 small onion (110g) chopped fine
- 2 cloves garlic minced
- 1 cup crushed fire roasted tomatoes
- 2 chipotle peppers from adobo sauce (30g) chopped fine
- 1/2 tsp each oregano, paprika, cumin
- 1/4 tsp salt
- 12 corn tortillas about 5.5-6-inch
- 6 oz. (3/4 cup freshly shredded) colby jack cheese
Optional for serving:
- Shredded lettuce, diced tomatoes, sour cream, taco sauce
Instructions
- If needed, pound thickest part of chicken breast to ½-inch first then season both sides with 1/2 tsp salt & 1/4 tsp pepper, or to your taste.
- Heat the olive oil in a large skillet over medium-high heat (see Crockpot instructions in notes)
- Once shiny, add the chicken and sear for 3 minutes undisturbed.
- Flip the chicken. Add the onions and minced garlic. Saute, stirring occasionally for 3-4 minutes.
- Stir in the crushed tomatoes, chopped chipotles, oregano, paprika, cumin and salt. Reduce heat to medium-low and bring sauce to a simmer for 10-15 minutes to thicken.
- Remove chicken and shred with two forks, then toss back with the sauce until well coated.
- Preheat the oven to 425 degrees F.
- Wrap tortillas in a damp paper towel and warm in the microwave for 30-45 seconds.
- Grease a baking sheet with olive oil spray. Lay the tortillas out. One one side of each tortilla spread about 1/3 cup(64g) chicken tinga. Sprinkle 2 tbsp(14g) shredded cheese on top.
- Fold the other half of the tortilla over, seal gently with a fork then flip taco over. Repeat for all.
- Bake for 5 minutes. Remove from the oven and flip tacos over. Bake for another 5 minutes, until the cheese is melted and the tacos are golden brown.
- Serve with sour cream, taco sauce, shredded lettuce, etc and enjoy!
Notes
Using rotisserie chicken: Instead of cooking the chicken, you can sub the boneless chicken breast for 3 cups shredded rotisserie chicken (or any cooked chicken), which also makes cooking these tacos a little quicker!
To cook in Crockpot: add the chicken, olive oil, onion, minced garlic, crushed tomatoes, chopped chipotles, oregano, paprika, cumin and salt to your Crockpot. Cover and cook on high for 2-3 hours or low for 4-5 hours. Once chicken is cooked (internal temperature has reached 165F), remove and shred with two forks, then add back and toss with the sauce until coated.
Nutrition
Serving: 2tacos | Calories: 392kcal | Carbohydrates: 26g | Protein: 35.1g | Fat: 16.4g | Saturated Fat: 6.1g | Cholesterol: 107.5mg | Sodium: 433.6mg | Potassium: 576.8mg | Fiber: 3.2g | Sugar: 4.1g