Chicken Tinga Tostadas

Mexican · 35 min · Chicken · gluten-free, high-protein

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Ingredients

• 1.25 lb boneless skinless chicken breasts
• 4 roma tomatoes
• 3 chipotle peppers in adobo
• 1 white onion
• 3 garlic cloves
• 8 tostada shells
• 1 cup canned refried pinto beans
• 1/3 cup Mexican crema
• 1/2 cup crumbled queso fresco
• 2 cups shredded romaine lettuce

Method

1. Simmer the chicken breasts in salted water for 15 minutes, then shred and reserve some cooking liquid.
2. Blend tomatoes, chipotles, half the onion, and garlic until smooth.
3. Slice the remaining onion and cook in 1 tbsp oil for 4 minutes until soft.
4. Add the blended sauce and cook for 6 minutes until deepened in color.
5. Fold in the shredded chicken with a splash of the cooking liquid and simmer 3 minutes to coat.
6. Spread beans on each tostada, pile on the tinga, and top with lettuce, crema, and queso fresco.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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