Chicken tinga
Chicken second courses
Mexican cuisine
This is a recipe perfectly suited for days when extra kids end up at your counter for lunch. It’s simple to make, and it can be refashioned in so many ways. Shredded cooked chicken, (rotisserie chicken works beautifully) is sauced with a combination of tomato, onion, garlic, chipotles in adobo sauce, spices, and tomatillos, all ingredients that are easy to have on hand. <br /> <br />I usually make a double batch. Once it is ready, I serve half of it one night as a main entrée with a side of Mexican Red Rice and Refried Beans, or with the Blissful Corn Torte and salad. Then I have the other half to repurpose over the next few days as a delicious filling for rich and tasty tinga-dillas, tortas or tostadas.
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