Chicken Tinga Taco Skillet

5 from 1 vote

This Chicken Tinga Taco Skillet transforms a classic Mexican dish into an easy, one-pan meal that's ready in just 30 minutes! Each bite is filled with a smoky tomato-based tinga sauce, shredded chicken, pinto beans, hidden veggies, corn tortillas and melty cheese. This makes for a healthy, high-protein weeknight dinner that's so flavorful and satisfying!

Servings people

Prep Time 5

Cook Time 25

Total Time 30

Equipment

Ingredients

1.5 tbsp avocado oil divided
1 medium yellow onion sliced
4 garlic cloves peeled (no need to mince)
½ tbsp cumin
1 tsp oregano
1 tsp kosher salt
3 large roma tomatoes quartered
3-4 chipotle peppers in adobo *
1 tbsp adobo sauce *
1 cup chicken broth
1 tbsp honey (optional)
10 oz frozen cauliflower rice
1 can pinto beans drained & rinsed (15oz)
1 lb shredded chicken breast **
5 corn tortillas cut into strips
1 cup shredded mexican blend cheese
chopped cilantro optional, for garnish

Instructions

Bring a large pan to medium heat. Once hot, add half of the avocado oil. Then, add onion and sauté, stirring occasionally, for about 5 minutes. Add garlic, oregano, cumin and salt and cook for 2 more minutes.
1.5 tbsp avocado oil, 1 medium yellow onion, 4 garlic cloves, ½ tbsp cumin, 1 tsp oregano, 1 tsp kosher salt
Remove onion mixture from pan and transfer it to your blender along with the Roma tomatoes, chipotle peppers, adobo sauce, chicken broth and honey. Blend until smooth. Make sure to taste it and add more chipotle peppers or adobo sauce if you prefer it spicier! Set aside.
3 large roma tomatoes, 3-4 chipotle peppers in adobo, 1 tbsp adobo sauce, 1 cup chicken broth, 1 tbsp honey
Return pan to medium heat. Add the remaining half of the avocado oil. Then, add cauliflower rice and sauté, stirring occasionally, for about 5 minutes.
10 oz frozen cauliflower rice, 1.5 tbsp avocado oil
Add in the pinto beans, shredded chicken and tinga sauce (from the blender). Stir to combine. Reduce heat to medium-low and let it simmer, uncovered, for about 5 minutes. Taste and adjust salt to your preference.
1 can pinto beans, 1 lb shredded chicken breast
Next, gently stir in the tortilla strips. Then, sprinkle the shredded cheese evenly over the top. Cover the pan with a lid and let cook until the cheese is fully melted. Finally, garnish with chopped cilantro. Enoy!
5 corn tortillas, 1 cup shredded mexican blend cheese, chopped cilantro

Video

Notes

*NOTE: Chipotle peppers in adobo sauce come in a small can, and can be found in the international section of the grocery store. For this recipe, you'll need 3-4 of the peppers (depending on your spice preference) and 1 tbsp of the sauce that comes in the can.

**NOTE: To make this meal quick and easy, use rotisserie chicken or pre-shredded chicken from the grocery store. If you'd rather boil the chicken yourself, just add the chicken breasts to a large pot, season with salt & pepper, and then cover with at least 1" of water. Bring to a boil, then reduce heat to a simmer, cover the pot, and let cook for about 10-15 minutes, depending on the size/thickness of the chicken. An easy way to shred it is by adding it to the bowl of your stand mixer, or using a hand mixer.

Calories: 387kcal

Course: Dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Keyword: 30 Minute Meal, 30-in-30 Series, Cauliflower Rice, Cheese, Chicken Breast, Corn Tortillas, Gluten Free, Hidden Veggies, High Protein, Mexican, One Pan, Pinto Beans, Tinga

Nutrition