Chicken Tinga Tostadas
 
Ingredients
  • 2 cups cooked, shredded chicken breast
  • 2 TB olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 15 oz. can chopped tomatoes
  • 1 can chipotle chiles in adobo*
  • 1 package corn tortillas
  • 1 15 oz. can refried beans
  • 1 package queso fresco, crumbled
  • 1 head lettuce, shredded
  • ¼ cup chopped cilantro
  • Limes for garnish
Instructions
  1. Heat the olive oil over medium heat in a deep skillet.
  2. Saute the onion over medium-low heat until softened and translucent, about 10 minutes. Season well with salt and pepper and oregano.
  3. To the onion in the skillet add the garlic and shredded chicken and toss to combine.
  4. Add the can of tomatoes, one chopped chipotle chile and several tablespoons (to taste) of the adobo sauce from the chipotle chiles.
  5. Bring mixture to a boil, and then turn down heat and simmer until thickened, about 5 minutes.
  6. Meanwhile, warm the tortillas according to the package directions and heat the refried beans in a small saucepan until soft.
  7. To assemble the tostadas, spread a tortilla with a spoonful of refried beans.
  8. Top with about ¼ to ½ cup of the chicken mixtures.
  9. Add shredded lettuce, crumbled queso fresco and cilantro. Spritz with lime juice and serve.
Notes
* Chipotle chiles in adobo are small chile peppers that have been dried and smoked. They have a spicy, smoky flavor that you may recognize from meals in Mexican restaurants. One pepper will make your chicken tinga reasonably hot. If you prefer, just use the sauce from the can, not the pepper. The sauce, however, is indispensable to get the authentic smoky flavor of chicken tinga.
Nutrition Information
Serving size: 4 servings
Recipe by West of the Loop at https://www.westoftheloop.com/2014/02/15/chicken-tinga-tostadas-easy-weeknight-mexican-flavor/