EASY Tinga de Pollo (Chicken Tinga Tacos with Rotisserie Chicken)

This EASY Tinga de Pollo (Chicken Tinga Tacos with Rotisserie Chicken) is a quick and easy traditional Mexican dish made with smoky, slightly spicy chipotle tomato sauce that’s flavored with onion, garlic, and herbs. Stir in shredded chicken and you have a 20 minute dinner for busy weeknights that is wicked good!

Tinga is an amazingly delicious sauce that’s traditionally made with sauteed sliced onions, tomatoes, and chipotles in adobo sauce and then stirred into shredded chicken. It is often served with a layer of refried beans on a tostada shell, over white rice, or in a taco shell. 

My favorite way to serve this pollo de tinga is wrapped in a corn tortilla then topped with avocado, cotija (or any crumbly cheese), sour cream (creme), and salsa (preferably pineapple habanero or taco salsa). It is absolutely my favorite rotisserie chicken taco (tacos de pollo)!

If you like Mexican main dishes made with rotisserie chicken try this honey lime shredded chicken. It's absolutely delicious in these Verde Enchiladas. Or use it in place of the shredded beef in these Smothered Burritos. So many Mexican recipes, so little time!

🥇 Why it’s great

• The beautiful thing about this tinga recipe is it’s versatility. I can be made on the stovetop, in the instant pot, or in the slow cooker. It also freezes beautifully. 
• It is packed with flavor. From fire-roasted tomatoes, to smokey chipotles, to the spices in the adobo sauce, this tinga sauce has flavor in every layer. 
• It’s great for making ahead, so having some in the fridge or freezer for a weeknight dinner is super easy. 

🍅 Simple ingredients

Oil: Either canola oil or olive oil work in this recipe.
Onions: White onion or yellow onion are prefered. Sliced onion is traditional, but feel free to cut them anyway you prefer.
Garlic: Fresh minced garlic is perfect, but garlic powder may be substituted.
Chipotle chiles in adobo sauce: Smoked jalapeno peppers in flavorful adobo sauce. The perfect amount of heat.
Oregano: Preferably Mexican oregano, but feel free to use what you have on hand.
Cumin: Lends another subtle smokey layer. A classic Mexican spice.
Canned fire-roasted tomatoes: Canned tomatoes are easier to store than fresh tomatoes. Plus, the tomatoes are charred before being canned which really ramps up the smoky flavor of the sauce.
Chicken broth: Helps to thin the sauce to the correct consistency while adding flavor.
Kosher salt: My go-to salt.
Rotisserie chicken: Pull it yourself or buy it already pulled. Either way it makes for a super quick dinner. If you don’t have rotisserie chicken, shredded chicken breasts or chicken thighs may be substituted.

🔪 How to make Tinga de Pollo (Chicken Tinga Recipe)

Put your seat belt on because this is going to go fast. 

Step 1

In a large frying pan or large skillet, heat oil over medium heat. Saute garlic and onion until translucent. Then add in the oregano and cumin for 30 seconds. Next add in the chicken stock, tomatoes, and salt to the pan. Let that all heat up over medium-high heat for approximately 5 minutes.

Once the sauce is warmed through it needs to be blended. I prefer to use an immersion blender, but if you don’t have one you can use a regular blender or food processor. If you use a food processor or blender, return the sauce to the pan after blending. Be careful because the sauce is hot.

Step 2

Add the chicken into the warm sauce. Simmer gently until the chicken is warmed through. Serve with toppings of your choice, but I highly recommend creamy avocado and fresh lime juice!

🌮 How to serve Pollo de Tinga

Shredded chicken in tinga sauce can be served several ways. Serve it over white rice or serve it on a tostada shell that has a thin layer of refried beans. It can also be served as tacos. These are our absolute favorite accompaniments for chicken tinga. Feel free to use some or all of them!

• Warm corn tortillas or flour tortillas
• Cotija cheese or queso fresco (or any crumbly Mexican cheese)
• Avocado 
• Lime wedges
• Cilantro
• Red onion
• Crema or sour cream
• Fresh salsa, salsa verde, Taco Salsa, or Roasted Pineapple Habanero Salsa
• Mexican Rice Recipe

⏲ Instant pot and slow cooker instructions

Can I make chicken tinga in the Instant Pot?

Tinga sauce can be made in the Instant Pot (affiliate) by using the saute feature. Follow the directions as written for the stovetop. Once the tinga sauce and chicken are warmed through, press the “keep warm” button. It will hold well for a couple hours. This is a great option when you need to make dinner ahead or are taking to a potluck.

Can I make a pollo de tinga in the slow cooker?

For this particular Mexican food recipe the slow cooker (affiliate)ends up being the vessel to keep the sauce and chicken warm. The tinga sauce is cooked on the stovetop, and then added to a slow cooker to keep warm. This is the method I prefer to use when serving a crowd. 

Once the sauce is cooked, add the chicken and tinga sauce to the slow cooker. Turn on low for one to two hours until chicken and sauce are hot. Then place the slow cooker on “keep warm” for up to four hours.

👨‍👩‍👧‍👦  For a crowd

This easy chicken tinga taco recipe is perfect for feeding a crowd. Keep the sauce and chicken prepared separately for up to two days ahead. When it is time to serve, warm the sauce and then add the chicken and cook until warmed through. Prep the toppings and tortillas just before serving.

🙋 Questions & Answers

📖  More easy dinner recipes

• If you have any leftover chicken tinga, try these Corn Tortilla Quesadillas. A 15 minute wonder!
• Shredded Honey Lime Chicken (with rotisserie chicken) - A simple, flavorful chicken recipe made in under 15 minutes. Great for tacos, enchiladas, and more.
• 25-Minute Broccoli Lemon Pasta is quick and filling. Perfect for busy weeknights.

👨🏼‍🍳 Tips & Tricks

• Start with less chipotle peppers if you are worried about the spiciness level. You can always add more after tasting it.
• One whole rotisserie chicken (3 pound) from Sam's or Costco should be enough for this recipe. Measure the shredded chicken to be sure.
• If you have extra chipotles in adobo, freeze them in ice cube trays then pop them in a freezer bag for next time.
• Warm tortillas on a pancake griddle or skillet with a light spritz of oil. Keep warm in a tortilla warmer.

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Recipe

This recipe was inspired by Pinch of Yum. We have altered amounts and directions to suit our preferences.