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Baked Crispy Chicken Tinga Tacos
These crispy chicken tinga tacos are filled with tender shredded chicken simmered in a smoky tomato and chipotle sauce, then folded into tortillas with beans and cheese and broiled until perfectly crisp. Chicken tinga, or tinga de pollo, is a classic Mexican dish made by braising chicken in a flavorful mixture of tomatoes, chipotle peppers in adobo, onions, and herbs before shredding it for tacos. The result is a rich, slightly smoky filling with just the right amount of heat and bold flavor. If you’re planning a taco night, try pairing these with my grilled honey lime shrimp tacos or my delicious carnitas tacos for a full spread.
Why You’ll Love This Recipe
- Bold smoky flavor – Chipotle peppers in adobo and tomatoes create a rich, slightly spicy sauce that coats the shredded chicken.
- Crispy texture – Broiling the filled tortillas creates golden, crispy tacos with melted cheese inside.
- Great for meal prep – The chicken tinga filling can easily be made ahead and used for tacos, tostadas, or bowls.
What is Tinga?
Chicken breasts are slowly simmered in a mixture of tomatoes, chipotles, onion, oregano, thyme and bay leaf until they can be easily shredded for the filling of these tacos. Chicken tinga, or tinga de pollo, is a flavorful Mexican dish similar to a stew with a good amount of spice.
What Are Chipotles Anyway?
The smoky spice in crispy chicken tinga tacos comes from chipotle chiles, which are dried and smoked jalapeño peppers. In this recipe, canned chipotles in adobo are used for simplicity. Dried chiles, like chipotles, are often called by different names depending on the variety and preparation, and their flavor becomes richer and smokier once dried.
Key Ingredients in This Recipe
- Onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.
- Garlic – As the garlic is sautéed the flavor mellows so it’s not very pungent but adds a base flavor that complements the sautéed onion. I add the garlic after sautéing the onion so it doesn’t burn and turn bitter.
- Diced tomatoes – I use canned diced tomatoes for this recipe though chopped fresh Roma tomatoes can be substituted.
- Chipotles in adobo – Canned chipotle peppers in adobo sauce are the main flavor profile in this sauce. Smoked and dried jalapeño peppers are rehydrated in a tomato, vinegar and garlic puree. It adds the spice in this recipe.
- Chicken broth – The chicken broth is used to braise the chicken so it doesn’t dry out. In a pinch the chicken broth can be substituted with water though it takes away some of the flavor.
- Seasoning – The mixture is simmered with a combination of dried oregano, thyme and bay leaf. Fresh herbs can be used in place of dried herbs.
- Chicken breasts – Because the meat is slowly simmered in this recipe, a lean cut of chicken like the breasts remains tender rather than drying out as it would if it were roasted. You can always substitute boneless, skinless chicken thighs or even a broken down whole chicken in this recipe. The mixture can also be braised in the oven rather than simmered on the stove.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
If your chipotle peppers in adobo are particularly spicy, start by adding half the amount to the sauce and taste before adding more. The heat level can vary between brands, so adjusting gradually helps you control the spice while keeping the smoky flavor balanced.
Swaps and Substitutions
- Chicken: Boneless, skinless chicken thighs can be used instead of chicken breasts for a richer flavor.
- Chipotle peppers: Use chipotle powder or smoked paprika with a pinch of cayenne if you don’t have canned chipotles in adobo.
- Refried beans: Black beans or pinto beans can be mashed and used in place of refried beans.
- Monterey Jack cheese: Substitute Oaxaca cheese, mozzarella, or cheddar depending on what you have on hand.
How to Make Baked Crispy Chicken Tacos (Step-by-Step)
- Make the sauce. Sauté the onion in a saucepan. Add the garlic and cook until fragrant. Add the tomatoes, chipotles, chicken broth, oregano, thyme and the bay leaf, stirring to combine.
- Cook the chicken. Add the chicken breasts to the pot. Cover the pan and reduce heat to medium-low and simmer until the chicken is cooked through and tender.
- Let the chicken cool. Remove the chicken to a plate and let cool until the chicken can be shredded.
- Reduce the sauce. Return the pan to medium-low heat and continue to simmer until the sauce reduces and thickens. Return the shredded chicken to the sauce, stirring to combine. Season with salt to taste and set aside until ready to use.
- Warm the tortillas. Heat oven to broil on high. Warm the corn tortillas over a gas flame or in the microwave. Rub the tortillas on both sides with the oil and arrange in a single layer on a baking sheet.
- Assemble the tacos. Spread a spoonful of the beans on half of each of the tortillas and top with a spoonful of the chicken tinga mixture. Sprinkle with the cheese and fold the other half of the tortillas over the filling.
- Broil the tacos. Broil the tacos until the first side is crispy. Carefully flip the tacos with a spatula and continue to cook until the cheese is melted and the tortillas are crisp.
- Garnish the tacos. Serve the tacos topped with cilantro and green onions and serve immediately with lime wedges.
How to Serve Baked Crispy Chicken Tinga Tacos
- For taco night: Serve crispy chicken tinga tacos with lime wedges, salsa, and guacamole.
- For a taco bar: Set out toppings like shredded lettuce, pickled onions, cilantro, and avocado so everyone can build their own tacos.
- For entertaining: Serve with Mexican rice and chips with salsa for a full spread.
- For leftovers: Use extra chicken tinga over rice bowls, tostadas, or nachos.
How to Store Baked Crispy Chicken Tinga Tacos
- Refrigerator: Store leftover chicken tinga filling in an airtight container for up to 4 days.
- Freezer: Freeze the chicken tinga in a freezer-safe container for up to 3 months.
- Reheating: Warm the filling in a saucepan over medium heat or microwave until heated through.
- Assembled tacos: Store separately if possible and reheat in the oven to maintain crisp tortillas.
FAQ – Frequently Asked Questions
Yes. The chicken tinga filling can be made up to 4 days in advance and stored in the refrigerator, then assembled and broiled just before serving.
Chicken tinga has a smoky, slightly spicy flavor from chipotle peppers balanced by tomatoes, onions, and herbs.
Yes. Shredded rotisserie chicken can be added directly to the simmering tinga sauce for a faster version of crispy chicken tinga tacos.
Popular toppings include cilantro, green onions, avocado, shredded lettuce, pickled onions, salsa, and lime wedges.
Other Recipes to Try
If you loved the deep Mexican flavors and crispy texture of these tacos, check out some of the following dishes for your next Taco Tuesday:
- Authentic Birria Tacos Recipe
- Seared Steak Tacos with Salsa Macha
- Carnitas Tacos with Stewed Pinto Beans
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Baked Crispy Chicken Tinga Tacos
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Ingredients:
For the chicken tinga:
- 2 tablespoons vegetable oil
- ½ medium yellow onion, thinly sliced
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can diced tomatoes
- 2 canned chipotles in adobo, drained and chopped
- ½ cup chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 pounds boneless, skinless chicken breasts (about 1½ pounds total)
- Kosher salt, as needed
For assembly:
- 12 small 6” corn tortillas
- 2 tablespoons vegetable oil
- 1 16-ounce can refried beans, warmed
- 1 cup shredded Monterey Jack cheese
- ¼ packed cup cilantro, chopped
- 2 tablespoons thinly sliced green onions
- Lime wedges, for serving
Instructions:
For the chicken tinga:
- Heat a medium saucepan over medium heat, add the oil and heat through. Add the onion and sauté, simmering until tender, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, chipotles, chicken broth, oregano, thyme and the bay leaf, stirring to combine.
- Add the chicken breasts to the pan, nestling them into the sauce. Cover the pan and reduce heat to medium-low and simmer until the chicken is cooked through and tender, about 25 to 30 minutes. Remove the chicken to a plate and let cool until the chicken can be shredded.
- Return the pan to medium-low heat and continue to simmer until the sauce reduces and thickens, about an additional 10 minutes. Return the shredded chicken to the sauce, stirring to combine. Season with salt to taste and set aside until ready to use.
For assembly:
- Heat oven to broil on high. Warm the corn tortillas for 30 seconds over a gas flame or in the microwave. Rub the tortillas on both sides with the oil and arrange in a single layer on a baking sheet.
- Spread a spoonful of the beans on half of each of the tortillas and top with a spoonful of the chicken tinga mixture. Sprinkle with the cheese and fold the other half of the tortillas over the filling, pushing to adhere.
- Broil the tacos until the first side is crispy, checking them frequently, about 2 minutes. Carefully flip the tacos with a spatula and continue to cook until the cheese is melted and the tortillas are crisp, about an additional 2 minutes.
- Serve the tacos topped with cilantro and green onions and serve immediately with lime wedges.
Notes:
Nutrition:
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I lived in Williamsburg BK for just over 5 years , there is the smallest taco spot on Berry. I was there nearly weekly! it was such a special spot for me. Anyway ! They’re chicken tinga is insane. I was stoked to make this! The heat , taste and consistency was on point. so happy ! Already planning on making this in a few weeks for some friends.
We skipped the beans (personal choice).
AND repurposed the leftovers the next morning (with a fried egg and kale) and the following lunch (with chips, liek a dip situation.
I love when recipes transport me to specific times so I am so happy my taco recipe brought back happy memories! Thank you for sharing! Love your recommendation for the leftovers too!! xx