Tinga

• 2 12 shredded cooked chicken breasts
• 1 thinly sliced onion
• 1 garlic clove, finely sliced and chopped
• 4 roma tomatoes, finely chopped
• chipotle chile, to taste .you can only use the juice (chopped)
• 3 tablespoons vegetable oil
• 1 tablespoon chicken bouillon
• salt

1. Sautee the onions and garlic over low-meudium heat just until the onions start browning.
2. Add the chopped tomatoes along with the the chiles chipotles and/or the juice.
3. Add salt to taste and the chicken boullion.
4. Cover and cook over low heat stirring ocasionally until tomatoes look fully cooked.
5. Add shredded chicken stir until everything is incorporated.
6. Leave on the stove over low heat for 5 more minutes.
7. Serve as filling for tacos on a Taco night.

chicken breasts, onion, garlic, roma tomatoes, chile, vegetable oil, chicken bouillon, salt

Taken from www.food.com/recipe/tinga-178062 (may not work)