Baked Chicken Tinga Tacos

Baked Chicken Tinga Tacos

3 tablespoons canola oil

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon oregano

1 tablespoon chipotle powder

1 cup onion, diced

2 garlic cloves, chopped

1 tablespoon tomato paste

4 cups rotisserie chicken, shredded or chopped

Mexican blend shredded cheese


  1. Heat oven to 400 degrees.
  2. Place the canola oil, cumin, salt, oregano and chili powder into a large skillet. Stir and cook over medium-low heat for 5 minutes. Increase the heat to medium and add the onion, garlic and tomato paste. Stir to combine and cook for 5 minutes. Stir occasionally.
  3. Decrease the heat to low. Place the shredded chicken into the skillet and stir until the meat is coated with the mixture. Immediately remove from the heat.
  4. Place the chicken into the tortillas. Top the chicken with cheese. Secure the tacos with a toothpick. Place into the oven and bake at 400 degrees for 10 minutes or until the cheese is melted and meat warmed through.
  5. Place under the broiler until browned and crisped to preference. Serve warm.

One thought on “Baked Chicken Tinga Tacos

  1. Pingback: Happy Meals (and other recipes to make you feel good) | a pleasant little kitchen

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