We had with refried pinto beans with chipotle.
Chicken Tinga Tacos
Photo by ALB |
These bold and smoky tacos provide the perfect route to reinventing some leftover chicken. Serve them up with a crisp green salad for a light and refreshing weeknight supper.
Yield: Serves 4 (serving size: 2 tacos)
Total time: 24 Minutes
Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon fresh oregano
1/2 teaspoon ground cumin
1 small chipotle chile, canned in adobo
3/4 cup chopped tomato
1/4 cup unsalted chicken stock
1 tablespoon adobo sauce
2 cups shredded chicken breast
1 cup shredded dark meat chicken
1/4 teaspoon kosher salt
8 (6-inch) corn tortillas, warmed
1/4 cup reduced-fat sour cream
1/2 cup cilantro
1 ripe peeled avocado, sliced
1 ounce queso fresco, crumbled
4 lime wedges
Preparation
1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.
Nutritional Information
Calories: 402; Fat 18 g; Sat fat: 4.6 g; Mono fat: 8.8 g; Poly fat: 2.6 g; Protein: 30 g; Carbohydrate: 33 g; Fiber: 8 g; Cholesterol: 99 mg; Iron: 2 mg; Sodium: 502 mg; Calcium: 131 mg; Sugars: 4 g; Est. Added Sugars: 0 g
Cooking Light, January 2016
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