In this take on the Mexican favorite, chipotle-spiced chicken tinga is served on flour tortillas to be enjoyed as a fajita.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Zesty Italian Dressing, divided
1 large onion, halved, sliced
1-1/2 lb. boneless skinless chicken breast s, cut into thin strips
1 can (14-1/2 oz.) diced tomatoes, drained
2 Tbsp. chopped chipotle chile pepper s
8 flour tortilla s (6 inch), warmed
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat 2 Tbsp. of the dressing in large skillet. Add onions; cook 5 min. or until tender. Transfer to medium bowl.
Heat 1 Tbsp. of the remaining dressing in same skillet. Add half of the chicken; cook and stir 4 to 5 min. or until browned. Transfer to bowl with onions. Repeat with remaining 1 Tbsp. dressing and remaining chicken. Return onions and chicken to skillet.
Add tomatoes and chipotle pepper to skillet. Bring to boil; simmer 8 to 10 min. or until chicken is cooked through and most of the liquid is evaporated. Serve with tortillas; top with sour cream.
Pork is a great substitute for chicken. Cut 1-1/2 lb. boneless pork chops into strips and prepare as directed.
Make tinga up to 2 days ahead. Reheat in skillet or microwave in microwaveable dish. It can also be prepared ahead and be kept frozen for up to 2 weeks.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, one fajita each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.