Advertisement
If it matters to Canadian women, it matters to us. Subscribe to Chatelaine

Chicken Tinga Nachos

4

  • Prep Time1 h
  • Total Time1 h 15 min
  • Makes4 to 6 servings
A tray of chicken tinga nachos topped with avocado chunks and crumbled feta cheese

Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.

Tinga, a mixture of shredded chicken, tomatoes and chipotles, is a traditional filling for tacos and tortas and also makes a delicious nacho topping with its own built-in salsa.

Chicken Tinga

  • 680 g skin-on, bone-in chicken thighs

  • 1/2 tsp fine sea salt

  • 1 tsp vegetable oil

  • 1 medium red onion, roughly chopped, about 2 cups

  • 3 garlic cloves, peeled and smashed

  • 1 tsp dried oregano

  • 1/2 tsp ground cumin

  • 1 28-oz (796-mL) can diced tomatoes, preferably fire-roasted

  • 2 to 3 chipotles in adobo sauce

  • 1 bay leaf

Pickled Onions

  • 1/2 tsp granulated sugar

  • 1/2 tsp fine sea salt

  • 1/4 cup lime juice

  • 1/2 medium red onion, thinly sliced, about 1 1⁄2 cups

Ingredients

  • 1 350-g bag tortilla chips, divided

  • 2 cups finely shredded cabbage, divided

  • 2 cups Monterey Jack, grated, divided

  • 1/2 cup sour cream

  • 1 ripe avocado, diced

  • 1/2 cup queso fresco or feta, finely crumbled

Instructions

  • Tinga: Pat dry chicken with paper towels, then season with 1⁄2 tsp salt. Heat a large dutch oven over medium-high. Add oil, then chicken, skin-side down. Cook, without touching, until bottom is golden-brown, 5 to 7 min. Flip chicken, then cook until bottom is browned, 3 to 4 min. Transfer to a plate.

  • Reduce heat to medium. Add chopped onion and garlic to same pot. Cook, stirring occasionally, until onion is translucent, about 5 min. Stir in oregano and cumin until fragrant, about 30 sec. Add tomatoes, chipotles and bay leaf. Boil over high. Arrange chicken, skin-side up, in a single layer over tomato mixture. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, 20 min. Season to taste with salt.

  • Meanwhile, position rack in centre of oven, then preheat to 425F. Line a large, rimmed baking sheet with foil.

  • Onions: Stir 2 tbsp hot water with sugar and 1⁄2 tsp salt until dissolved. Stir in lime juice and sliced onion. Set aside, stirring occasionally, until ready to use.

  • When cooked, transfer chicken using a slotted spoon to a plate or cutting board. Discard bay leaf from tomato sauce, then carefully blend using an immersion blender until slightly chunky. Remove 2 cups to a serving bowl and set aside.

  • When chicken is cool enough to handle, shred with two forks, discarding skin and bones. Return meat to salsa in pot and stir until coated.

  • To assemble nachos, spread half of tortilla chips in a single layer on prepared baking sheet. Scatter half of chicken tinga, cabbage and cheese overtop. Repeat with a second layer of same ingredients.

  • Bake until cheese is melted and edges of chips are browned, about 8 min.

  • Meanwhile, stir sour cream with 2 tbsp water in a small bowl. Drizzle nachos with sour cream mixture, then sprinkle with avocado, queso fresco and pickled onions. Serve hot with reserved 2 cups salsa on the side.

Kitchen tip

Chicken tinga can be made up to 2 days in advance and refrigerated until ready to use. Warm before using.

Find more of recipe developer Lindsay Guscott's fully-loaded nacho recipes.

Get more of our favourite pub-style snack recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!