Chicken Tinga Nachos Recipe
corn tortilla chips, topped w/ black beans, pico de gallo, lettuce, sour cream, salsa, guacamole, and our homemade tinga (shredded chicken in a chipotle sauce (gf)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tinga and Nacho Toppings
Method
Preparation and Assembly
- 1
Prepare the Tinga
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent. Add the chicken breasts and cook until browned on both sides. Stir in the chipotle peppers, salt, and black pepper. Cover and cook on low heat for about 20 minutes, or until the chicken is cooked through.
- 2
- 3
Assemble the Nachos
On a large serving platter or baking sheet, spread a generous layer of corn tortilla chips. Top with black beans, shredded tinga, pico de gallo, shredded lettuce, dollops of sour cream, salsa, and guacamole.
- 4
Serve
Serve immediately while warm and enjoy your Chicken Tinga Nachos!