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Try SavoraQuick & Easy Chicken Tinga Tostadas
These tostadas are a flavor explosion! Smoky chipotle chicken tinga piled high on crispy tostadas with all your favorite toppings. Perfect for a quick weeknight meal or a fun weekend gathering.
Ingredients
- Chicken breasts1.5 lbs
- 2-3 peppers Chipotle peppers in adobo sauce
- can Canned diced tomatoes1 14.5 oz
- Onion1 medium
- Garlic2 cloves
- Chicken broth1/2 cup
- 8-10 shells Tostada shells
- Shredded lettuce4 cups
- Queso fresco4 oz
- Sour cream1/2 cup
- Avocado1
- Olive oil2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
In a large pot, cover the chicken breasts with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through. Let cool slightly, then shred with two forks.
While the chicken is cooking, dice the onion and mince the garlic.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the shredded chicken, diced tomatoes, chipotle peppers (minced), adobo sauce (from the can, about 1 tablespoon), and chicken broth to the skillet. Season with salt and pepper.
Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
Warm the tostada shells according to package directions.
To assemble the tostadas, spread a layer of the chicken tinga on each tostada shell. Top with shredded lettuce, crumbled queso fresco, a dollop of sour cream, and sliced avocado.
Serve immediately and enjoy!
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