Print

Loaded Chicken Tinga Nachos with Chipotle Crema

loaded chicken tinga nachos - featured image
Print Recipe

A flavorful and easy-to-make recipe featuring smoky shredded chicken tinga layered over crispy tortilla chips, topped with melted cheese, fresh avocado, pickled onions, and a creamy chipotle crema.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), shredded
  • 1 can (14 oz / 400 g) diced tomatoes
  • 2 chipotle peppers in adobo sauce, minced (adjust for spice preference)
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • ½ cup sour cream (use Greek yogurt for a lighter option)
  • 1 tablespoon lime juice, freshly squeezed
  • 1 chipotle pepper in adobo, minced
  • Salt to taste
  • 1 large bag of sturdy tortilla chips (look for thick, restaurant-style chips)
  • 2 cups shredded cheese blend (cheddar and Monterey Jack work well)
  • 1 avocado, sliced or diced
  • ½ cup pickled red onions (store-bought or quick-pickled)
  • Fresh cilantro leaves for garnish
  • Optional: sliced jalapeños, diced tomatoes, or black beans for extra texture and flavor

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 4 minutes, until softened and translucent.
  2. Add minced garlic, cumin, and oregano. Stir for 1 minute until fragrant.
  3. Pour in the diced tomatoes with their juices and add minced chipotle peppers. Season with salt and pepper to taste.
  4. Place the chicken breasts into the skillet, submerging them in the sauce. Cover and simmer on low heat for 20-25 minutes, flipping the chicken halfway through. The chicken should be fully cooked and tender.
  5. Remove the chicken breasts and shred them with two forks. Return shredded chicken to the sauce and stir to coat evenly. Keep warm.
  6. In a small bowl, combine sour cream, lime juice, minced chipotle pepper, and salt. Mix well. Taste and adjust seasoning or lime juice for brightness. Refrigerate until ready to serve.
  7. Preheat oven to 375°F (190°C). Spread a layer of tortilla chips evenly on a baking sheet.
  8. Scatter half the shredded cheese over the chips, then spoon generous amounts of chicken tinga on top.
  9. Sprinkle remaining cheese and optional toppings like jalapeños or black beans.
  10. Bake in oven for 8-10 minutes, or until cheese is melted and bubbly.
  11. Remove from oven and drizzle with chipotle crema, then garnish with avocado slices, pickled red onions, and fresh cilantro leaves.

Notes

To avoid soggy chips, layer chips and toppings in smaller batches or serve chicken tinga on the side for dipping. Use fresh lime juice for the crema for best flavor. Shred warm chicken for better texture. Rotisserie chicken can be used as a shortcut. Check tortilla chips for gluten if needed.

Nutrition

Keywords: chicken tinga, nachos, chipotle crema, Mexican, easy recipe, loaded nachos, spicy chicken, appetizer, snack

Find it online: https://tempotaste.com/loaded-chicken-tinga-nachos-recipe-easy-flavorful-chipotle-crema-guide/