Description
A quick, spicy, and creamy weeknight dinner featuring shredded chicken simmered in a smoky chipotle tomato sauce, served on crispy tostada shells with fresh toppings.
Ingredients
Scale
- 2 cans (425g) canned chicken, drained well
- 2–3 chipotle peppers in adobo sauce, chopped (about 2 tablespoons)
- 1 can (8oz/225g) tomato sauce
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup (120ml) low-sodium chicken broth
- 1 package (12-16 shells) sturdy corn tostada shells
- 1 cup (100g) shredded cheese (Oaxaca, Monterey Jack, or Mexican blend)
- ½ cup (120ml) Mexican crema
- ½ cup (75g) pickled red onions
- 1–2 avocados, sliced
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Prep ingredients: Dice the onion, mince the garlic, and drain the canned chicken thoroughly in a colander. Finely chop the chipotle peppers and set aside with a spoonful of adobo sauce.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add garlic and chopped chipotle peppers; cook for 1 minute until fragrant but not browned.
- Build sauce: Pour in tomato sauce and chicken broth. Stir to combine and simmer for 2-3 minutes until flavors meld and sauce deepens in color.
- Add chicken: Stir in the drained chicken, ensuring it is fully coated in the sauce. Simmer on low heat for 5 minutes to allow the chicken to absorb the flavors. Add a splash of water or broth if too dry.
- Warm shells: While chicken simmers, warm tostada shells in a 350°F (175°C) oven for 3-5 minutes or in a dry skillet for 1 minute per side until crisp.
- Assemble: Place a warm tostada shell on a plate. Top with a generous layer of tinga chicken, shredded cheese, crema, pickled onions, avocado slices, and cilantro. Squeeze lime wedge over the top and serve immediately.
Notes
Drain canned chicken well to prevent watery sauce. Control heat by adjusting the number of chipotle peppers. For a vegetarian version, substitute chicken with shredded jackfruit or black beans. Tostada shells should be stored separately to maintain crispness. Leftover chicken tinga tastes better the next day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada with toppi
- Calories: 380
- Sugar: 4
- Sodium: 620
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 3
- Protein: 22
Keywords: chicken tinga, tostadas, mexican independence day, quick dinner, one pan meal, spicy chicken, weeknight dinner, easy mexican food