Chicken Tinga Tostadas

Photo: Ernesto Andrade from San Francisco, California, USA · CC BY 2.0 · source

Shredded chicken simmered in a smoky chipotle-tomato sauce, piled onto crunchy oven-baked tostadas with refried beans, lettuce, crema and crumbled cheese.

Ingredients

• 1½ lb chicken breasts
• 1 large onion, thinly sliced
• 3 garlic cloves
• 2 to 3 chipotles in adobo, chopped, plus 1 tbsp sauce
• 14 oz crushed tomatoes
• 12 corn tortillas
• 1 can refried beans, warmed
• 1 romaine heart, shredded
• ½ cup sour cream
• ½ cup crumbled cotija or feta
• 2 avocados

From your pantry: 3 tbsp oil, 1 tsp dried oregano, salt.

Instructions

1. Simmer the chicken in salted water to cover until cooked through, 15 minutes. Shred with two forks and save 1 cup of the broth.
2. Brush the tortillas with oil, spread on sheet pans and bake at 400°F for 8 to 10 minutes, flipping once, until crisp and golden.
3. Cook the onion in 1 tbsp oil until soft and lightly browned. Add the garlic, chipotles and oregano for 1 minute.
4. Add the tomatoes and reserved broth, simmer 5 minutes, then stir in the chicken and simmer until saucy, 5 minutes. Season with salt.
5. Spread each tostada with beans, then chicken, lettuce, crema, cheese and avocado.

Tip: Start with 2 chipotles for medium heat. You can always stir in more adobo sauce.

Nutrition per serving

Good for

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