Mexican Chicken Tinga and Chimichangas

Tinga is an authentic Mexican dish, traditionally made with pulled pork or chicken in a spicy tomato, chipotle sauce.
Jeff and I are on a mexican kick lately--the only thing that ever sounds good is some nice, spicy mexican food!

Below I give directions for serving tinga in a tostada or chimichanga.

Chicken Tinga
Ingredients:
1 large onion
4 chicken breasts, cooked and shredded chicken
1 can diced tomatoes
Can chipotle chiles in adobo sauce
2 tsp Thyme, Oregano
Salt, to taste
1 tbs. minced Garlic
Dash of cinnamon
1/4 cup chicken broth

Directions:
Slice medium onion into long strips and cook in large saucepan until translucent.

In a food processor puree diced tomatoes. Add half of the can of adobo sauce and 1-2 chiles from the can, depending on desired spice.  Puree until smooth.  Add to saucepan with onions. Add pre-cooked, shredded chicken, garlic, thyme, oregano, cinnamon and chicken broth. Simmer, covered, for 15-20 minutes.

Tinga Tostada

Directions:
Toast desired number of corn tortillas in the oven--Spread them out in a single layer on a cookie sheet, spacing them at least 1/4" apart.

Bake at 400 degrees 8-12 mins or until chips are starting to get crispy and slightly golden brown at the edges. Remove from oven and let cool 5-10 mins before serving.

Add desired toppings:
Tinga
Re fried beans
Cheese
Sour cream
guacamole
Lettuce
Tomato


Tinga Chimichangas:

 Jeff LOVES chimichangas, but I refuse to deep fry anything, so here is a healthified version, that still tastes DE-LI-CIOUS!

Yields 5-6 chimichangas

Ingredients:
2 cups chicken tinga

1 can re fried beans
1/2 cup shredded cheese
1/2 cup chunky salsa, OR 1/2 cup red enchilada sauce
1 tsp. cumin
1 tsp. oregano
1/2 small onion, diced
1 can black olives
5-6 large flour tortillas

Directions:
Mix all ingredients in a large bowl.  Heat 1 Tbs. of canola oil in large skillet, on medium heat.
Layer about 1/2 to 3/4 cup of mixture onto a large flour tortilla. Roll tortilla like a burrito, folding in the sides.  Pin with toothpicks, if needed, to keep the ends closed.

When the oil is hot, place a few of the chimichangas in the pan, laying flat on one side.  Rotate each slowly, every few minutes, until all sides are brown.

Serve with Mexican rice. Top with lettuce, salsa, sour cream, or other desired toppings.