INGREDIENTS

200 grams of Manchego Cheese

12 flour tortillas

1 chicken breast

3 roma tomatoes

1/2 white onion

1 clove of garlic

1 tablespoon of oil

Chipotle peppers in adobo to taste

Salt and pepper to taste

PREPARATION

1. Cook the chicken with plenty of salted water. When it is well cooked, shred. Set aside.

2. Finely chop the onion and garlic. Chop the tomato in regular cubes. Grate the Manchego cheese. Set aside separately.

3. Put the oil in a frying pan. Once it is very hot, sauté the onion and garlic until the onion is sautéed.

4. Add the shredded chicken, then the tomato and stir constantly.

5. Add chopped chipotle pepper, salt and pepper to taste. Cook for 20 minutes.

6. In a frying pan or skillet, heat the tortillas. Add the Manchego cheese and let it melt.

7. Once the Manchego cheese is melted, add the chicken tinga and fold. Leave in the frying pan until golden brown.

8. Serve hot.