3 pounds boneless skinless chicken breasts
1 onion, chopped
1 can green chilies
1 can mexican stewed tomatoes
salt and pepper to taste
1. Combine all ingredients in crock-pot and cook all day or all night. Shred chicken with a fork before serving.
Options:
Cooked rice can be added during last hour of cooking to thicken or extend the recipe.
May be served over lettuce, tomatoes, and cheese as a salad or wrapped in tortillas for burritos.
1 day ago
1 comment:
I learned today that in Mexico, this is called "Tinga." Also, it was a little dry, so I added a can of "HOT Rotel," which just means they put a little habanero in there instead of green chilies. I found it quite spicy, but all the Mexicans eating with me didn't even notice I'd added anything.
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