Get ready be amazed with this delicious chicken Tinga tostada recipe. This bright and tasty dish is known for it’s smoky, rich flavors and features shredded chicken, in a creamy tomato sauce on top of crispy tostadas. This meal is high-fiber, and high-protein and would be perfect for dinner or lunch any day of the week.
Yield
4 2 tostadas
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Ingredients
2 Tbsp vegetable oil
1 large white onion (thinly sliced)
4 garlic cloves (minced)
1/4 can chipotle pepper in adobo (canned, chopped)
1 tsp dried oregano
1 tsp salt
1 can diced tomatoes, no salt added (28 oz)
2 lb boneless, skinless chicken thighs (trimmed)
8 corn tortillas
Cooking spray
2 2/3 C chicken tinga
1 can low-sodium refried beans (1 oz)
1/2 C Cotija cheese (crumbled)
1/2 C fresh cilantro (chopped)
Instructions
Chicken Tinga
- Heat oil in a large pot over medium-high heat. Add onion, stirring occasionally, and cook until softened, about 5 minutes. Add garlic, chipotle, oregano, and salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juice and chicken; bring to a simmer. Maintain a simmer and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part of a thigh registers 165°F, 20 to 25 minutes.
- Transfer the chicken to a cutting board and shred it using two forks. Stir the shredded chicken back into the sauce.
Assembly
- Preheat oven to 350°F. Arrange tortillas in a single layer on a baking sheet and coat on both sides with cooking spray. Bake, flipping once, until crispy, about 12 minutes.
- Meanwhile, heat refried beans in a small pan until hot. Divide the beans among the tortillas, top each with 1/3 cup chicken mixture and 1 tablespoon each cheese and cilantro.
Notes
Per Serving: Calories 345 kcal, Carbohydrates 44 g, Protein 21 g, Sat Fat 2 g, Sodium 514 mg, Added Sugars 0 g
Source
https://www.eatingwell.com/recipe/7944697/chicken-tinga-tostadas/