Pie Tin Nachos With Chicken Tinga Recipe
Make Pie Tin Nachos With Chicken Tinga Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Nacho Base
Chicken Tinga
Toppings
Method
Nacho Base Preparation
- 1
Prepare the Tortillas
Preheat your oven to 350°F (175°C). Cut each corn tortilla into triangles to resemble chips.
- 2
Bake the Tortillas
Place the tortilla triangles in a single layer on a baking sheet. Drizzle with olive oil and sprinkle salt over them. Bake for 10-12 minutes or until they are crispy and golden.
Chicken Tinga Preparation
- 3
Cook the Chicken
In a pot, add enough water to cover the chicken breasts. Bring to a boil, then reduce the heat and let simmer until the chicken is cooked through, about 15-20 minutes. Shred the chicken and set aside.
- 4
Sauté the Aromatics
In a large skillet, heat a little oil over medium heat. Add the chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.
- 5
Add the Chicken and Spices
Stir in the shredded chicken, chipotle peppers, tomato sauce, oregano, cumin, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally.
Assembly and Serving
- 6
Layer the Nachos
In a pie tin or a baking dish, layer half of the tortilla chips, then top with half of the chicken tinga mixture. Sprinkle half of the cheddar cheese on top.
- 7
Repeat Layers
Add another layer of the remaining tortilla chips, chicken tinga, and cheddar cheese.
- 8
Melt the Cheese
Place the assembled nachos in the oven for 5-7 minutes or until the cheese is melted and bubbly.
- 9
Add Toppings
Remove from the oven and top with sour cream, guacamole, chopped cilantro, and jalapeños as desired.
- 10
Serve
Serve hot and enjoy your Pie Tin Nachos with Chicken Tinga!
