Gluten Free Chicken Tinga Tacos
Tinga is a traditional Mexican dish prepared with an adobo sauce, tomatoes and onions. This is recipe is a shortcut that does not leave out any flavor. It is extremely easy to prepare. It can be cooked in a dutch oven on the stove, or in a crockpot. Is wonderful for tacos or even a taco salad or rice bowl. Triple the recipe for a crowd!
Ingredients
- 2-3 chicken breasts
- 1 onion diced
- 1 1/2 c red El Paso gluten free enchilada sauce
- 2 canned chipotle peppers in adobo sauce These can usually be found in the Mexican/Hispanic goods aisle with canned goods.
- Salt
- 1 tsp Garlic Powder
- avocado oil or other oil
Instructions
- Generously season chicken with salt and garlic powder.
- In a hot pan or dutch oven, sear chicken breasts in oil.
- If finishing on the stove, add the remaining ingredients and simmer on low until chicken is ready to shred. Careful not to burn the pot.OrTransfer chicken to crockpot. Add remaining ingredients. Cook on low for 4-6 hours or until chicken is ready to shred.
Notes
I love serving this chicken tinga over white garlic Mexican rice and topped with pineapple salsa. The chicken tastes even better the second and third days.