This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.

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  • To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

402 calories; 20 g total fat; 91 mg cholesterol; 395 mg sodium. 20.5 g carbohydrates; 33.6 g protein; Full Nutrition

Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2008
I put frozen chicken breasts in my crockpot and covered with the sauteed onions and the tomato / chipotle mixture then cooked all day on low. When I got home from work I shredded the chicken (really practically all I had to do was POKE at the chicken it was just falling apart!) and added some salt and garlic powder (definitely needs salt). I'm going to let it simmer for another hour or so until my boyfriend gets home from work. Pretty good and totally easy. It's spicy but not too spicy. Read More
(184)

Most helpful critical review

Rating: 3 stars
12/26/2008
Just wanted to add a comment as I live in Mexico and cook Tinga alot and one of the main ingriedents of Traditional mexican tinga is Cinnamon. The cinnamon is very important as it plays a huge part in the flavor. Best to use a few pieces of cinnamon stick rather then powder. Also you really only need 1-2 chipotle s from a can depending on how hot you want it. A whole can would be VERY hot!! I would also add some chicken stock for more flavor. Read More
(679)
215 Ratings
  • 5 star values: 133
  • 4 star values: 56
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 3
Rating: 4 stars
02/06/2008
I put frozen chicken breasts in my crockpot and covered with the sauteed onions and the tomato / chipotle mixture then cooked all day on low. When I got home from work I shredded the chicken (really practically all I had to do was POKE at the chicken it was just falling apart!) and added some salt and garlic powder (definitely needs salt). I'm going to let it simmer for another hour or so until my boyfriend gets home from work. Pretty good and totally easy. It's spicy but not too spicy. Read More
(184)
Rating: 3 stars
12/26/2008
Just wanted to add a comment as I live in Mexico and cook Tinga alot and one of the main ingriedents of Traditional mexican tinga is Cinnamon. The cinnamon is very important as it plays a huge part in the flavor. Best to use a few pieces of cinnamon stick rather then powder. Also you really only need 1-2 chipotle s from a can depending on how hot you want it. A whole can would be VERY hot!! I would also add some chicken stock for more flavor. Read More
(679)
Rating: 4 stars
02/06/2008
I put frozen chicken breasts in my crockpot and covered with the sauteed onions and the tomato / chipotle mixture then cooked all day on low. When I got home from work I shredded the chicken (really practically all I had to do was POKE at the chicken it was just falling apart!) and added some salt and garlic powder (definitely needs salt). I'm going to let it simmer for another hour or so until my boyfriend gets home from work. Pretty good and totally easy. It's spicy but not too spicy. Read More
(184)
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Rating: 4 stars
09/24/2007
I have tried this recipe several times each time reducing the chipotles and it's still too hot even for my husband who loves very spicy foods. However it is tasty if you can stand the heat! I am making it again this week with half of a chipotle so hopefully that will make it manageable. Read More
(106)
Rating: 5 stars
12/21/2009
Just wanted to clarify something. Please note that the ingredient list says "chiles to taste". If you are not accustomed to eating very spicy food begin with 1 or 2 peppers and some sauce. Taste it if you want it hotter add more! Also someone mentioned using cinnamon. They do not use cinnamon in it where my in-laws are from in Mexico. I got the recipe from them. Remember that mexican food is very regional. It's taste varies from state to state. Thanks to everyone that took the time to try this recipe and rate it! Read More
(87)
Rating: 4 stars
04/24/2009
I was really worried that this wasn't going to come out to our liking after tasting the adobo sauce (my first time having it). However it tasted really nice after everything simmered together for a while. I used a couple teaspoons of the abobo sauce and only one of the peppers as I was worried it would be too spicy for my wimpy tastebuds. I did throw a clove of garlic in the blender when I pureed the pepper and tomatoes and followed the suggestions of adding a cinnamon stick while simmering. I served these with a little bit of a shredded Mexican cheese blend sour cream and chopped cilantro on top. We really enjoyed this recipe thank you! Read More
(38)
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Rating: 5 stars
08/28/2008
Mil gracias Fredda. Had this years ago and lost the recipe. I prepared it in a large deep black iron skillet and used chicken tenders. I also used canned fire roasted tomatoes and halved the can of chipotles since I was making it for guests and everyone's take on how hot something is is so relative. Read More
(32)
Rating: 5 stars
09/16/2007
my b/f is from mexico city and he has been trying for months to figure out how his mom made tinga when he was a little boy. well i happened to find this recipe and secretly prepared it for him. he LOVED it..just like momma used to make! Read More
(29)
Rating: 4 stars
07/23/2008
This was an excellent recipe. The only modifications that I made were from how I have cooked this before and instead of using canned tomatoes I boiled fresh tomatoes and put them in my belnder with onion garlic and the chipotle peppers. This was delicious!! Read More
(22)
Rating: 5 stars
01/06/2011
OMG!!! This was SOOOOO yummy! I am headed back to work tomorrow after a long (actually too short) holiday break. I'm looking at piles of laundry and tons of dirty dishes right now (ugh!) and knowing myself there's nooo way I'll be spending much time preparing dinner because of it. Freda's tinga met my needs exactly - it's cheap easy / quick to prepare and delicious! I've actually had this recipe in my in-box for quite some time but it wasn't until my recent trip to Cancun that made me anxious to try it. The resort my hubby and I stayed at had tinga on their buffet. I gave it a try and LOVED it! Fredda's recipe was just as good if not better.:) The addition of cinnamon (I added a cinnamon stick broken in half) made this ever so slightly sweet but in a good way. My only other changes were subbing a shredded rotisserie chicken for chicken breasts and adding a couple "glugs" of chicken broth halfway thru the simmering step. NOTE: I found 2 chipotle peppers / 2 t sauce to be spot on. Served on tostada shells with Boston Bibb lettuce leaves shredded cheddar cheese fresh pico de gallo salsa verde and a dollop of crema (the BEST!) and Mexican rice / pinto beans on the side this was a SUPERB and eye-appealing meal (the green lettuce tinga mixture and bright pico looked lovely almost Christmas-like!). Authentic Jarito's sodas were a perfect accompainment. My hubby commented that I should make this again - SOON! Thanks for sharing Fredda O!:-) Read More
(20)