Baked Tinga de Pollo

Baked Tinga de Pollo is a flavorful and zesty Mexican dish featuring shredded chicken simmered in a smoky chipotle sauce, topped with cheese and baked to perfection. This comforting meal is perfect for a cozy dinner and is both Halal and easy to prepare.

Ingredients

• Chicken breast - 250 grams
• Olive oil - 1 tablespoon
• Onion - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Tomato puree - 100 grams
• Chipotle in adobo sauce - 1 tablespoon
• Oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Cheddar cheese - 100 grams, shredded
• Corn tortillas - 4 small

Steps

1. Preheat the oven to 180°C (350°F).
2. In a pot, heat olive oil over medium heat and sauté the sliced onion until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Incorporate the chicken breast to the pot, stirring to coat it with the onion and garlic mixture.
5. Add the tomato puree, chipotle in adobo, oregano, salt, black pepper, and lime juice. Stir well and let it simmer for 15-20 minutes until the chicken is cooked through.
6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, mix with the sauce, and stir in chopped cilantro.
7. Take the corn tortillas and fill each with the tinga mixture. Roll them up and place them seam-side down in a baking dish.
8. Sprinkle shredded cheddar cheese over the top of the rolled tortillas.
9. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
10. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 32 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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