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CHICKEN TINGA TACOS

Yield: 5 servings (10 tacos)

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Ingredients

Item/Count

Muy Fresco® Premium Nacho Cheese Sauce 1 can (15 oz)
Tomato sauce 1 can (15 oz)
Canned chipotle in adobo, puréed 2 Tbsp
Ground cumin 1 tsp
Chicken, cooked and shredded 15 oz
Soft corn tortillas (5-inch) 10
Avocado, halved, pitted, peeled and chopped 2
Cotija cheese, crumbled 2/3 cup/5 oz
Green onions, sliced 1/3 cup
Fresh cilantro, finely chopped 1/3 cup
Lime wedges, for serving 5

Directions

  1. Prepare Muy Fresco® Premium Nacho Cheese Sauce according to package directions. Hold for service or heat to order.
  2. Combine tomato sauce, chipotle in adobo and cumin in skillet set over medium heat. Bring to boil. Stir in chicken; return to boil. Cook for 8 to 10 minutes or until sauce is thickened and clings to chicken. Hold for service or heat to order.
  3. Warm tortillas according to package directions. Hold for service or warm to order.
  4. Assemble 2 tbsp (1.5 oz) chicken in each tortilla. Top with 2 tbsp (1.5 oz) cheese sauce, 1 1/2 tsp (0.25 oz) avocado, 1 tbsp (0.5 oz) cotija cheese, 1 tsp (0.1 oz) green onion, and 1 1/2 tsp (0.25 oz) cilantro.
  5. Serve 2 tacos for each order. Serve each order with 1 lime wedge.