Chicken Tinga Tacos

Course Main Course

Keyword Corn Tortillas, Canned Chicken Breast, Chipotle Peppers, Onion, Black Beans, Corn, Cheddar Cheese, Tortillas, Taco Seasoning, Salsa, Onions, Sour Cream, Shredded Cheese, Flour Tortillas, Chicken Breast

Cooking Method Stovetop

Cook Time 15

Servings

Calories 173kcal

Author Recipe from: Binge Worthy Bites

Equipment

Stovetop
Large Pot with Lid
Frying Pan

Ingredients

1 Tablespoon Oil
1 Onion Small, diced
1 can Black Beans 15 ounces, low sodium
1 can Corn 15 ounces
3 cans Chicken Breast Canned; 12½ ounces
1 can Chipotle Peppers in Adobo Sauce Optional; 3½ ounces
3 Tablespoon Taco Seasoning
8 ounces Salsa
12 Tortillas Corn or flour
Sour Cream Optional
Cheese Optional; shredded (Monterey jack, white cheddar, queso fresco)

Instructions

Heat a large pot on medium heat with a Tablespoon of olive oil.
Once the oil is heated, add the diced onions and sauté for about one minute.
Next, add chicken, corn, black beans, taco seasoning, and salsa. Stir over high heat.
If using, chop the chipotle peppers and add them into the mix with their adobo sauce.
Stir and keep over medium heat until it's brought to a boil.
Turn the heat down to a simmer and cover with a lid while you prepare your tortillas.
Using a frying pan, over high heat, place the corn or flour tortillas until they're toasted.
Once tortillas are ready, place the taco filling on top followed by any other optional toppings (cheese, sour cream, etc.).

Nutrition