Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Add garlic, chipotles, oregano and salt and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and their juice and chicken; bring to a simmer.
Photo: Jacob Fox
Transfer the chicken to a cutting board and shred using two forks.
Stir the shredded chicken back into the sauce.
To make ahead:
Refrigerate for up to 4 days.
Use leftovers inChicken Tinga Baked Pasta,Easy Chicken Tinga Rice BowlsorChicken Tinga Tostadas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
