These saucy and spicy Chicken Tinga Tacos are the perfect quick and easy dinner recipe. We’re using shredded rotisserie chicken to make it even simpler!

Shredded dark and white meat chicken simmers in a smoky and slightly spicy roasted tomato-chile sauce before being piled high on toasted corn tortillas with all your favorite toppings. Perfect for a busy weeknight when you’re still craving something delicious!

The Best Chicken Tinga Tacos

Whenever I’m in a slump when it comes to weeknight cooking, my motto is always “throw it on a tortilla.” The effort required to make tacos is almost always low and I’m never not craving them!

I’ve got more involved taco recipes like my carnitas tacos or beer battered fish tacos, but the vast majority of taco recipes that I lean toward are low effort with big flavors. To make these chicken tinga tacos, we’re making a quick roasted tomato and chipotle sauce and using shredded rotisserie chicken to make dinner even easier.

I can’t get over the fresh and bright flavors! This is now one of my favorite recipes for meal prep–I make a big batch of the chicken tinga and turn it into tacos, enchilada filling, or have it in a bowl or salad. I love when one recipe can turn into several different lunch or dinner options!

What is Chicken Tinga?

Tinga in Spanish slang means “to tear” and thus this is a Mexican dish featuring shredded chicken. The chicken is simmered in a sauce made with tomatoes, chipotle peppers, onions, and traditional Mexican spices.

It’s often served in taco form or on a fried tostada topped with crema, cotija, and other classic toppings.

How to Make Chicken Tinga Tacos

I recommend using a high-powered blender here to make your sauce extra smooth!

Tools Needed

• Sharp Knife
• Cutting Board
• Blender
• Baking Sheet
• Braiser or Skillet

Recipe Ingredients

• shredded chicken (I am a fan of using shredded rotisserie chicken but you can also cook chicken breasts or thighs and shred them)
• roma tomatoes
• onion
• garlic
• cumin and oregano
• canned chipotle peppers
• chicken stock
• tomato paste

Step-by-Step Photos & Instructions

1. Roast the tomatoes. Toss the halved tomatoes, garlic, and onion with 2 tablespoons of the olive oil on the prepared baking sheet. Roast for 20 minutes, until the tomatoes are blistered.
2. Blend the sauce. Transfer the contents of the baking sheet to a blender with the tomato paste, chipotle peppers, cumin, oregano, and chicken stock and blend until smooth. Season the sauce with a bit of salt and pepper.
3. Simmer the sauce and chicken. Heat the remaining oil in a large skillet over medium heat. Once the oil is hot and shimmering, pour in the sauce and stir well. Bring to a gentle simmer and add the shredded chicken. Cover and simmer for 10 minutes. Uncover and simmer for 10 minutes more. Season to taste with salt and pepper.
4. Assemble. Layer the chicken into warmed tortillas and top as desired.

Storage Instructions

Any leftover chicken tinga can be stored in an airtight container in the fridge for up to 5 days. I recommend only heating up as many tortillas as you plan to eat at the time. Store toppings separately.

You can also freeze the shredded chicken in the sauce in a freezer-safe ziplock bag for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

If you’re looking for an easy party meal, shredded chicken tinga tacos are perfect! I love to set up a serve-yourself tostada or taco buffet where guests can assemble their own.

If I’m making a whole spread, I love serving chicken tinga with my best ever guacamole, Mexican rice, and refried beans. My corn salsa would also be great on top for a pop of freshness!

This is also a great recipe for meal prep! I love making a big batch at the beginning of the week and enjoying it for easy lunches and dinners all week long. 

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When you need a simple weeknight dinner that’s packed with flavor, you’ve got turn to these Chicken Tinga Tacos! They’re quick and easy and perfect for feeding a crowd. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.

More Mexican-Inspired Recipes to Try

One Pan Mexican Picadillo
Pork Chile Verde
Classic Carne Asada
Borracho Beans
Albondigas Soup

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