Chicken Tinga Tortilla Cups

Chicken Tinga Tortilla Cups

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"Tortillas are baked into cup shapes, filled with hot, spicy shredded chicken, and topped with shredded lettuce, chopped tomato, and shredded cheese."
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20 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 425 degrees F.
  2. Crumple 6 sheets of foil to make 6 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form cups.)
  3. Meanwhile, combine chicken and salsa in microwaveable bowl; cover with waxed paper. Microwave on HIGH 2 min. or until heated through; stir.
  4. Fill tortilla cups with chicken mixture; top with remaining ingredients.


  • Variation: Replace the 6 (3-inch) balls of foil with 6 custard cups; invert cups on baking sheet. Spray both sides of each tortilla with cooking spray; place 1 over each cup. Bake and fill as directed.
  • Substitute: Substitute shredded cooked turkey, pork or beef for the chicken.
  • Nutrition Bonus: The crisp baked tortillas make perfect shells for the flavourful filling in this delicious entrĂ©e.



Instead of salsa, I added chiptole sauce and onion, since that's how we eat tinga. I also grated my own Jack and cheddar cheeses because I refuse to buy pre-shredded cheese. Very, very, very qui...

I sauteed chopped onions and red peppers, then added the chicken to that and mixed in 1 teaspoon of cumin and chili powder, about 2 tablespoons of brown sugar, 1/4 cup of parsley, 1/4 cup of tom...

This recipe was good..I always loved it..We enjoyed eating this with my fam..