Spicy Chicken Tinga Tostadas
These Spicy Chicken Tinga Tostadas have bold flavors of seasoned chicken, creamy goat cheese, and smoky chipotle peppers which are the heart of this recipe.
Servings: 8 servings
Calories: 454kcal
Equipment
- 1 large pot
Ingredients
- 2 tablespoon olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 1 rotisserie chicken, shredded
- 7 oz chipotle peppers in adobo sauce (can)
- 24 oz salsa
- 2 tablespoon taco seasoning
- ½ cup water
- 1 tablespoon better than bouillon chicken base
- sea salt
Toppings
- goat cheese, crumbled
- sour cream
- tostadas
- ½ onion, diced
Instructions
Spicy Chicken Tinga Mixture
- Heat olive oil in a large pot on the stovetop over medium heat.
- Add half of an onion (diced) and garlic (minced) to the pot and sautéuntil soft. Dice the other half of your onion and leave raw to save for toppings.
- For a spicier sauce, pour the chipotle peppers (and adobo sauce from the can) into the food processor before adding to the mixture. For a milder sauce, chop the chipotle peppers into larger chunks or add the peppers to the pot whole.
- Pour the taco seasoning and salsa into the pot and stir.
- Add the shredded chicken and a cup of chicken broth to loosen it up, and let the mixture simmer on low heat for 15 minutes.
Tostada Assembly
- Put sour cream on a tostada.
- Layer on a couple heaping spoonfuls of the spicy chicken tinga mixture.
- Sprinkle goat or cotija cheese and diced onion on top.
- Repeat for as many Spicy Chicken Tinga Tostadas as you are serving.
Nutrition
Serving: 3tostadas | Calories: 454kcal | Carbohydrates: 44g | Protein: 25g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 1345mg | Potassium: 362mg | Fiber: 7g | Sugar: 6g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg