Chicken Tinga Tostadas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Chicken · gluten-free, high-protein
418 cal
30g protein
34g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken breasts
- 2 roma tomatoes
- 2 chipotle peppers in adobo
- 1 white onion
- 2 garlic cloves
- 4 tostada shells
- 1/2 cup canned refried pinto beans
- 1/4 cup Mexican crema
- 1/2 cup crumbled queso fresco
- 2 cups shredded romaine lettuce
Method (tap to check — screen stays awake)
- Simmer the chicken breasts in salted water for 15 minutes, then shred and reserve some cooking liquid.
- Blend tomatoes, chipotles, half the onion, and garlic until smooth.
- Slice the remaining onion and cook in 1 tbsp oil for 4 minutes until soft.
- Add the blended sauce and cook for 6 minutes until deepened in color.
- Fold in the shredded chicken with a splash of the cooking liquid and simmer 3 minutes to coat.
- Spread beans on each tostada, pile on the tinga, and top with lettuce, crema, and queso fresco.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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