Description
A delicious and easy recipe for Chicken Tinga Tostadas featuring tender shredded chicken in a smoky chipotle-tomato sauce, served on crispy tostada shells and topped with fresh avocado and cool sour cream.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 28 oz canned fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1/2 cup fresh cilantro, chopped
- 8 tostada shells
- 2 ripe avocados, sliced
- 1/2 cup sour cream or Greek yogurt
Instructions
- In a large pot, cover chicken breasts with water and add a pinch of salt. Bring to a boil and simmer for 15-20 minutes until fully cooked.
- Remove chicken and shred using two forks.
- In another pan, sauté onions and garlic over medium heat until translucent (about 5 minutes). Add tomatoes and chipotle peppers; stir well.
- Mix shredded chicken back into the pan with the sauce mixture. Simmer on low for about 10 minutes.
- Toast tostada shells in a preheated oven at 350°F (175°C) for about 5 minutes until golden brown.
- Top each shell with the chicken tinga mixture and garnish with avocado slices, sour cream or yogurt, and fresh cilantro.
Notes
- Store leftover chicken tinga in an airtight container for up to 3 days.
- Reheat gently before serving.
- For less heat, use only 1 chipotle pepper.
- Tostada shells can be substituted with soft tortillas for tacos.
Nutrition
- Serving Size: 2 tostadas
- Calories: 485 calories
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 42g
- Cholesterol: 105mg
Keywords: Chicken Tinga Tostadas, recipe, homemade, cooking, food, easy recipe, Mexican food, tostadas, chicken dinner