Chicken Tinga Firebread Recipe

Directions for Chicken Tinga Firebread

1. 1

   Prepare the Chicken

   In a pot, boil the chicken breasts in salted water until cooked through, about 20 minutes. Allow to cool, then shred the chicken.

2. 2

   Make the Tinga Sauce

   In a blender, combine the shredded chicken, chipotle peppers, minced garlic, salt, and pepper. Blend until smooth and well mixed.

3. 3

   Sauté the Onions

   In a skillet, heat olive oil over medium heat. Add the sliced onions and sauté until they are translucent and slightly caramelized, about 5-7 minutes.

4. 4

   Combine Chicken and Marinara

   Add the tinga sauce to the skillet with the onions. Stir in the marinara sauce and let it simmer for 10 minutes, allowing the flavors to meld.

5. 5

   Assemble the Firebread

   Preheat your oven to 400°F (200°C). On each piece of tortilla or flatbread, spread a generous amount of the chicken tinga mixture and top with shredded mozzarella.

6. 6

   Bake

   Place the assembled firebreads on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.

7. 7

   Garnish and Serve

   Remove from the oven, garnish with chopped cilantro, and serve hot.