Description
A quick and flavorful weeknight dinner featuring shredded chicken in a rich, smoky tomato-chipotle sauce served on crispy corn tostadas with fresh toppings like pickled onions, crema, and avocado.
Ingredients
Scale
- 2–3 chipotle peppers in adobo sauce, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cups shredded chicken (rotisserie or boiled)
- 8–10 corn tostada shells
- 1/2 cup refried beans
- 1 cup shredded lettuce
- 1/2 cup pickled red onions
- 1/2 cup crème fraîche or sour cream
- 1/2 cup queso fresco or cotija cheese, crumbled
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prep ingredients: Dice onion, mince garlic, shred chicken, and prepare toppings.
- Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook for 3-4 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Add minced chipotle peppers and adobo sauce; stir for 30 seconds.
- Pour in crushed tomatoes, chicken broth, cumin, and oregano. Stir well.
- Bring to a simmer, then reduce heat to low and cook for 5-7 minutes until slightly thickened.
- Add shredded chicken to the sauce and simmer for 3-4 minutes to absorb flavors.
- Preheat oven to 375°F. Bake tostada shells for 5 minutes until warm and crisp.
- Assemble tostadas: Spread refried beans on shells, top with chicken tinga, lettuce, pickled onions, crema, cheese, avocado, and cilantro.
- Serve immediately with lime wedges.
Notes
Use thick tostada shells to prevent breaking. Control heat by adjusting the number of chipotle peppers. Assemble tostadas immediately before serving to keep shells crisp. The sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 380
- Sugar: 6
- Sodium: 520
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 25
Keywords: chicken tinga, tostadas, mexican food, quick dinner, weeknight meals, chipotle sauce, rotisserie chicken, easy recipes