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Created by the Genie — AI-generated, review before relying on it
Shredded chicken simmers in a smoky chipotle-tomato sauce for these easy weeknight tacos, piled onto warm corn tortillas and topped with crumbled queso fresco.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
In a pot, combine the chicken breast, water, and salt, and bring to a simmer over medium heat.
Step 2
Cover and cook for 18-20 minutes, until the chicken reaches 165°F and is cooked through.
Step 3
Remove the chicken and shred with two forks, reserving 1/2 cup of the cooking liquid.
Step 4
In a skillet over medium heat, cook half the onion for 4-5 minutes, until softened.
Step 5
Add the diced tomatoes and chipotle peppers and simmer for 8 minutes, until the sauce thickens slightly.
Step 6
Stir in the shredded chicken and reserved cooking liquid and simmer for 5 minutes, until the chicken absorbs the sauce.
Step 7
Warm the corn tortillas in a dry skillet or over an open flame.
Step 8
Fill the tortillas with the chicken tinga and top with the remaining sliced onion and crumbled queso fresco.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
