Easy Chicken Tinga–Style (Loose Recipe)

Easy Chicken Tinga–Style (Loose Recipe)

Start by sautéing some onion and garlic in a pan until soft and fragrant.

Once that smells good, add your shredded chicken and let it warm through.

Stir in canned tomatoes to make everything saucy. Add one can of jalapeños (with some or all of the liquid, depending on how spicy you want it) and a can of corn (with the juice).

Season generously with chili powder — heavier than you think — plus a little cumin and salt. Taste and adjust until it’s bold and cozy, not flat.

Let everything simmer for about 10–15 minutes, just long enough for the flavors to come together and the chicken to soak up the sauce.

Serve however you like:

• In tortillas

• Over rice

• Or piled onto a baked potato

This gets even better the next day and reheats really well.

Deb's turkey tacos

Cisco pure canola
Green olives with pimentos in jar
Green onions
Tomatoes
Shredded leftover turkey
Pablano sauce
Swansens chicken broth
corn tortillas
Colby jack cheese

Put a little oil in a skillet. Sauté green onions, tomatoes and lastly green olives. Sprinkle some Pablano on Turkey. Put as much or as little as you want for flavor.

When mixture in skillet is sautéed, add turkey and some Swansens chicken broth. Let simmer.

In another skillet, put a little oil and heat. Take corn tortillas and quickly dip in oil to soften. Put between napkins to soak oil.

Take a tortilla, sprinkle Colby jack cheese and turkey mixture. Roll and eat!!!!

Enjoy!