Description
Delicious slow-cooked Chicken Tinga Tacos made with juicy chicken thighs, zesty enchilada sauce, and rich spices, perfect for an effortless flavorful feast.
Ingredients
- 1 ½ lb. Chicken Thighs (boneless and skinless)
- 1 small Yellow Onion (finely chopped)
- 1 ½ cups Red Enchilada Sauce
- 2 tsp. Italian Dried Herb Seasoning
- 1 tsp. Ground Cumin
- 1 tsp. Sea Salt
- 12 Corn Tortillas
- 1 ½ cups Shredded Cheese
- Guacamole (for serving)
- Pickled Onions (for serving)
Instructions
- Combine the chicken thighs, chopped onion, enchilada sauce, herb seasoning, cumin, and salt in your crockpot.
- Set the crockpot to the highest temperature for four hours.
- Once the time is up, shred the chicken using two forks for a nice, fluffy texture.
- If you prefer a crispy touch, preheat the oven to 450°F and line a large baking pan with parchment paper.
- Warm up the corn tortillas to serve with shredded cheese, guacamole, and pickled onions.
- Alternatively, fill the tortillas with chicken tinga and cheese, place them on the prepared baking pan, drizzle with olive oil, and bake for 8 to 10 minutes on each side.
Notes
Allow the chicken to rest in the sauce before shredding for extra moisture. Warm tortillas on a skillet for enhanced pliability.
