My low maintenance "secret weapon" in this recipe is canned chicken. Which I know seems weird, but it isn't. No one knows you didn't bake and shred it yourself. My husband and I have eaten and loved this chicken tinga recipe in quesadillas, rice bowls, regular tacos and scrambled eggs; each way is equally tasty. It is the perfect weeknight meal to make ESPECIALLY when you're home late, there's no time to cook and you're starving. After making this recipe I was on the prowl for easy recipes (like this) that are made with canned chicken and didn't find much, so I'm throwing this one out into the universe in hopes people will try it and help invent more!
The main components of this recipe are; corn (canned or frozen is fine), Taco seasoning, chicken (I love using canned chicken breast or rotisserie chicken), chipotle peppers in adobo sauce, chipotle salsa (or regular salsa) and black beans. I use McCormick because I love the flavor and it simplifies recipes, but if you don't have taco seasoning you can make your own using; chili powder, paprika, garlic powder, ground cumin, salt, onion powder and black pepper.
Heat a large pot with a tablespoon of olive oil *if you like onions dice some up and add them in to saute with olive oil for about a minute! Next, add canned chicken, corn, black beans, and about half a jar of salsa. Chop the chipotle peppers and add them into the mix with their adobo sauce, OR you can use your food processor to purée the peppers in the adobo sauce (this is the slightly spicier method and one I've been doing recently). Stir and keep over medium heat until it's brought to a boil. DONE!
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 your corn or flour tortillas on it until they're toasted.
*To char the tortillas (optional) put tortillas directly on stove top over the flame until they're lightly charred. Once tortillas are ready I place all the tasty contents of our taco on top followed by sour cream, cheese and a little sriracha! My husband is part of the minority that thinks cilantro tastes like detergent, but if you aren't add that too!... and avocado, because where does avocado NOT belong?
It's that easy! Enjoy these delicious "pantry style" chicken tinga tacos in 15 minutes or less!
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Easy Tasty Chicken Tinga Tacos
Ingredients
- 1 tablespoon olive oil
- diced onion
- 1 can black beans (I use a low sodium 15oz can!)
- 1 can corn 15oz can
- 3 cans canned chicken breast 12.5oz cans
- 1 can chipotle peppers in adobo sauce 3.5oz can
- 3 tablespoon taco seasoning
- ½ jar salsa 16oz jar* (I love using Frontera's Chipotle salsa but this recipe is flexible so use whichever salsa you like!)
- 12 flour/corn tortillas
- sour cream
- queso fresco, shredded Monterery jack OR shredded white cheddar *any of these cheese options will work!
Additional Topping Options
- Sliced avocado
- Cilantro
- Diced onion
- sriracha for extra spice
Instructions
- Heat a large pot with a tablespoon of olive oil *if you like onions dice
some up and add them in to saute with olive oil for about a minute* - Next, add chicken, corn, black beans, about half a jar of salsa and taco seasoning then stir over high heat
- Chop the chipotle peppers and add them into the mix with their adobo
sauce, OR use your food processor to purée the peppers in the
adobo sauce (this is the slightly spicier method and one I’ve been doing
recently). - 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 your corn or flour tortillas on it until they're toasted. *To char the tortillas (optional) put tortillas directly on stove top over the flame until they're lightly charred.
- Once tortillas are ready I place all the tasty contents of our taco on top followed by sour cream, cheese and a little sriracha! ENJOY!
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