Best Slow Cooker Chicken Tinga Recipe – Simples Recipe Ever

• 1 1/2 pounds boneless chicken breasts or thighs
• 1 yellow onion, chopped
• 3/4 cup red enchilada sauce
• 2-3 chipotle peppers in adobo, finely chopped
• 1 teaspoon dried oregano1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 12-16 corn tortillas, warmed
• 1/2 cup shredded pepper jack cheese
• 1/2 cup shredded cheddar cheese
• shredded lettuce and pickled onions, for serving

CREMA

• 2 large avocados, halved
• 1/4-1/2 cup pickled jalapeños
• 1/2 cup fresh cilantro
• 1-2 teaspoons honey
• 1 clove garlic, grated
• 2 limes (juice from)
• flaky salt

Instructions

Chopped Greek Chicken Sandwich Recipe

It is a CROCKPOT   Place the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt in the bowl of the slow cooker. Use the slow cooker to cook the mixture. Cook on LOW for four to five hours or on HIGH for two to three hours with the lid on.

By the time the cooking process is complete, shred the meat and combine it with the sauce. Preheat the oven to 425 degrees Fahrenheit.  In a microwave-safe bowl, heat the tortillas for thirty seconds to one minute, or until they become flexible.

The tortillas should be rubbed with olive oil and placed on a baking sheet. Position each tortilla so that it is flat, and then put cheese and chicken in a uniform layer. The other half of the tortilla should be folded over the filling and gently pressed to adhere (see the photo above for an example).

Make sure the cheese has melted and the tortillas are crisp before transferring them to the oven and baking them for 5-8 minutes. After that, flip them over and continue cooking for another 5 minutes.
While this is going on, prepare the avocado crema. In a blender, combine all of the ingredients and blend until they are completely smooth and creamy. Add some salt to taste. Serve the tacos with avocado, lettuce, limes, and any other toppings that you would like to add.

INSTANT PROCESS  Put the oven on to 425 degrees Fahrenheit. Put the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt into the bowl of the instant pot. Mix on high until everything is evenly distributed. After sealing the lid, cook the food for eight minutes under high pressure. When you are finished cooking, let the steam out. For stages 2 through 5, follow the step-by-step instructions as outlined above.

THE STOVE-TOP   Put the oven on to 425 degrees Fahrenheit. Add two teaspoons of olive oil to a big skillet and bring it up to a high temperature. As soon as the oil begins to shimmer, add the chicken. After two to three minutes of cooking, flip the meat and add the onion.

Continue cooking for another three to five minutes, until the aroma is released. Enchilada sauce, chipotle, oregano, cumin, and salt, along with a third of a cup of water, should be added. Turn the heat down to low and continue to simmer for around ten to fifteen minutes, or until the sauce has thickened and the chicken is cooked through. Remove from the heat source.

In a microwave-safe bowl, heat the tortillas for thirty seconds to one minute, or until they become flexible. The tortillas should be rubbed with olive oil and placed on a baking sheet. First, lay each one out flat, and then add the chicken and cheese in a uniform layer. The other half of the tortilla should be folded over the filling and gently pressed to adhere (see the photo above for an example).

After placing the tortillas in the oven, bake them for five to eight minutes, then flip them over and continue cooking for another five minutes, or until the cheese has melted and the tortillas have become crisp.

While this is going on, prepare the avocado crema. In a blender, combine all of the ingredients and blend until they are completely smooth and creamy. Add some salt to taste. Serve the tacos with avocado, lettuce, limes, and any other toppings that you would like to add.

NUTRITION