Description
A bold and smoky Mexican shredded chicken dish simmered in chipotle-tomato sauce, perfect for tacos, rice bowls, or burritos. A true comfort food favorite with deep Southern and Mexican roots.
Ingredients
2 cups cooked shredded chicken
1 tbsp olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 can (15 oz) fire-roasted tomatoes
2–3 chipotle peppers in adobo sauce
1 tsp oregano
½ tsp cumin
Salt to taste
Instructions
1. Heat olive oil in a pan over medium heat.
2. Add sliced onion and sauté until soft and translucent (5–7 minutes).
3. Add minced garlic and sauté for 30 seconds.
4. Blend tomatoes, chipotle peppers, oregano, cumin, and salt until smooth.
5. Pour blended sauce into the pan with onions and simmer for 10 minutes.
6. Stir in shredded chicken and cook another 10–12 minutes until flavors combine.
7. Adjust seasoning and simmer a few more minutes if thicker consistency is desired.
8. Serve in tacos, over rice, in burritos, or with quesadillas.
Notes
Use rotisserie chicken or leftover cooked chicken to save time.
Add smoked paprika or a splash of vinegar for deeper flavor.
Freezes well—perfect for batch cooking and meal prep.
Serve with crema, avocado salsa, pickled onions, or lime for extra flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken tinga, chipotle chicken, shredded chicken, easy Mexican recipe, taco filling