My quick and easy chicken tinga recipe turns leftover shredded chicken into something deliciously bold, smoky, and spicy! I make a homemade tinga sauce in minutes using diced tomatoes, chipotle peppers, broth, and just a few simple spices. Then add cooked chicken to create a tasty tinga filling that’s perfect for tostadas, tacos, burritos, and more. Dinner will be ready in 20 minutes!
Homemade Tinga Sauce with Leftover Chicken
All of my best weeknight dinners start with leftover chicken, and this Mexican tinga recipe is no different. Much like my chicken mole, I put effort into a flavor-packed sauce and let the rest of my meal be low effort. Making a simple tinga sauce is a breeze with a few ingredients and a skillet, then I just mix it with shredded chicken and it’s done! I love using this to make crispy tostadas, but it’s so versatile.
I love using juicy shredded thighs for this recipe, but any cooked chicken works, including a rotisserie chicken. If you don’t have anything, you can start from scratch with chicken breasts, like I do for my chicken tinga tacos. No matter where you start, you’ll end up with a yummy dinner that leaves everyone asking for more!
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Quick Chicken Tinga Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion (sliced)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cloves garlic (minced)
- 1 cup canned diced tomatoes (*)
- 2 chipotle peppers in adobo sauce (chopped)
- ½ cup chicken broth
- 3-4 cups shredded cooked chicken (**)
For Serving (optional):
- corn tortillas
- black refried beans
- avocado
- cotija cheese
- cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano; cook for a couple minutes until the onions have softened. Add in the garlic, cook for another minute.1 tablespoon olive oil, 1 small onion, ¼ teaspoon kosher salt, ½ teaspoon ground cumin, ½ teaspoon dried oregano, 2 cloves garlic
- Stir in the diced tomatoes, chipotle peppers, and broth. Let the mixture simmer for 4-5 minutes.1 cup canned diced tomatoes, 2 chipotle peppers in adobo sauce, ½ cup chicken broth
- Place the mixture into a food processor or blender, and blend until smooth.
- Add the shredded chicken to the skillet, pour the sauce over the chicken, and stir to combine. Let the mixture cook for a few more minutes, until chicken is warmed through. Season to taste with salt.3-4 cups shredded cooked chicken
- To make tostadas, serve the tinga chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.corn tortillas, black refried beans, avocado, cotija cheese, cilantro
Notes
- For a less spicy sauce, reduce the amount of chipotle peppers in adobo sauce.
- For saucier tinga, add more broth; for thicker, simmer longer after adding chicken.
- Use this shredded chicken to make tostadas (as instructed), tinga tacos, or anything you like!
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tinga Tostadas Step by Step
Make the Tinga Sauce: Add 1 tablespoon of olive oil to a skillet over medium heat. Sauté 1 diced onion with ¼ teaspoon of kosher salt, ½ teaspoon of ground cumin, and ½ teaspoon of dried oregano, until softened. Then add 2 minced cloves of garlic, and cook for 1 more minute. Next, stir in 1 cup of canned diced tomatoes, 2 chipotle peppers in adobo sauce, and ½ cup chicken broth. Let the sauce simmer for 4-5 minutes. Finally, place the sauce into a food processor or blender, and blend until smooth.
Add the Chicken: Now add 3-4 cups of shredded cooked chicken to the skillet. Pour the blended tinga sauce over the chicken, and stir to combine. Let the mixture cook for a few more minutes, until the chicken is warmed through. Season to taste with salt.
Use the Tinga Chicken: This chicken can be used to make tostadas, tacos, burritos, enchiladas, nachos, and anything else you can think of!
Make Tostadas: To make tostadas, portion shredded tinga chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro. I recommend layering ingredients like beans, lettuce, and sauces onto the tortillas before the chicken, then adding things like avocado, salsa, pico de Gallo, and crumbled cheese to finish.
How to Store, Freeze, and Reheat
Store leftover Mexican chicken tinga in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat, stirring until warmed through. Or reheat in the microwave in 30-second increments. I don’t recommend storing assembled tinga tostadas, because the tortillas will get soggy.
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