Crockpot Crispy Chicken Tinga Tacos

07 March 2022

I haven't met a taco that I didn't like. This almost felt more like a quesadilla because of the cookery. Which might be why I ultimately liked it even more. The chicken had great flavor and we even took the leftovers and made rice bowls with it the next day. Bon appetit! 

1 1/2 pounds boneless chicken breasts or thighs
1 yellow onion, chopped
3/4 cup red enchilada sauce
2-3 chipotle peppers in adobo, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
12-16 corn tortillas, warmed
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
shredded lettuce and pickled onions, for serving

2 large avocados, halved
1/4-1/2 cup pickled jalapeƱos
1/2 cup fresh cilantro
1-2 teaspoons honey
1 clove garlic, grated
2 limes (juice from)
flaky salt

In the bowl of your crockpot, combine the chicken, onion, enchilada sauce, chipotle, oregano, cumin, and salt. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.

When finished cooking, shred the meat and toss with the sauce. Preheat the oven to 425° F.

Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.

Meanwhile, make the Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

Serve the tacos topped with avocado, lettuce, limes, and any other desired toppings.

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