Chicken Tinga Tortilla Cups Recipes

CHICKEN TINGA TORTILLA CUPS

Steps:

• Heat oven to 425°F.
• Crumple 6 sheets of foil to make 6 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form cups.)
• Meanwhile, combine chicken and salsa in microwaveable bowl; cover with waxed paper. Microwave on HIGH 2 min. or until heated through.
• Fill tortilla cups with chicken mixture; top with remaining ingredients.

CHEF JOHN'S CHICKEN TINGA

Steps:

• Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
• Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
• Pour broth through a strainer into a large bowl.
• Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
• Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
• Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
• Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

CHICKEN TORTILLA CUPS

Steps:

• Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
• Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Divide the chicken mixture among the tortilla cups. Top with the cheese.

CHICKEN TINGA TORTILLA CUPS

Steps:

• Heat oven to 425 degrees F.
• Crumple 6 sheets of foil to make 6 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form cups.)
• Meanwhile, combine chicken and salsa in microwaveable bowl; cover with waxed paper. Microwave on HIGH 2 min. or until heated through; stir.
• Fill tortilla cups with chicken mixture; top with remaining ingredients.

CHICKEN TOSTADA CUPS

Steps:

• Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray., Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese., Bake until heated through, 9-11 minutes. Serve with toppings as desired.

CHICKEN TINGA SHEET PAN QUESADILLA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with foil and grease with nonstick spray.
• Make the chicken tinga: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4 minutes, or until the onion is translucent and starting to brown. Add the shredded chicken, 1¾ cups (415 G) Pace® Medium Picante Sauce, the adobo sauce, and salt, and stir to combine. Bring to a simmer and cook for 5 minutes, stirring often, until the chicken is heated through. Remove the pan from the heat.
• Assemble the quesadilla: Place 8 tortillas around the edges of the prepared baking sheet so about half of each tortilla hangs over the side of the pan. Place another 2 tortillas in the center to cover the pan completely.
• Spread the refried beans on top of the tortillas inside the baking sheet, making sure to spread all the way to the corners. Sprinkle 1½ cups Mexican cheese over the beans and drizzle with the remaining cup of Pace® Medium Picante Sauce. Spread the chicken tinga evenly on top, then cover with the remaining 1½ cups Mexican cheese.
• Place the remaining 2 tortillas, over the filling at the center of the baking sheet, overlapping slightly. Carefully fold the overhanging tortillas around sides of the pan over the center tortillas to cover the filling completely, tucking in the corners.
• Brush the top of the tortillas with the melted butter, then place another baking sheet over the tortillas to keep in place.
• Bake for 20 minutes, then remove the top baking sheet and bake for another 15 minutes, or until the tortillas are browned. Remove from the oven and let rest in the pan for 10 minutes.
• Use the foil to lift the quesadilla onto a cutting board, then remove the foil.
• Drizzle the quesadilla with the Pace® Chunky Salsa and sour cream, then top with the cilantro. Slice into 12 rectangles and serve.
• Enjoy!