Description
A fast, smoky, and spicy weeknight dinner featuring shredded rotisserie chicken in a rich tomato-chipotle sauce served on crispy fried corn tortillas with fresh toppings.
Ingredients
Scale
- 2–3 chipotle peppers in adobo sauce, minced (plus 2–3 tablespoons of sauce)
- 1 can (14.5 oz) crushed tomatoes
- 1 medium white onion, diced (divided)
- 4 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 2 cups rotisserie chicken, shredded
- 8–10 small corn tortillas
- 1/2 cup oil for frying (avocado or vegetable)
- 1/2 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- 1/2 cup queso fresco or cotija cheese, crumbled
- Lime wedges, for serving
Instructions
- Prep ingredients: Dice onion, mince garlic, and shred chicken. Set out toppings.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Add minced chipotle peppers and adobo sauce. Stir constantly for 1 minute to bloom the spices.
- Pour in crushed tomatoes and chicken broth. Stir to combine.
- Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 10-12 minutes until sauce thickens and darkens.
- Stir in shredded chicken and simmer for 5 minutes until chicken is heated through and coated in sauce.
- Heat 1/2 inch of oil in a clean skillet over medium-high heat. Fry tortillas for 30-60 seconds per side until golden and crisp.
- Remove tortillas with a slotted spoon and place on paper towels to drain.
- Assemble tostadas by spooning tinga chicken onto crispy tortillas.
- Top with crumbled cheese, diced raw onion, sliced avocado, and fresh cilantro.
- Serve immediately with lime wedges.
Notes
[‘For a lighter version, bake tortillas at 400°F (200°C) for 5-7 minutes instead of frying.’, ‘The tinga sauce can be made up to 3 days ahead and stored in the fridge.’, ‘Do not use flour tortillas for tostadas as they get soggy; use fresh corn tortillas for best texture.’, ‘If the sauce is too spicy, add a splash of cream or sour cream to balance the heat.’, ‘Shred chicken by hand with forks for better texture; avoid food processors.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada with toppi
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 6
- Protein: 25
Keywords: chicken tinga, tostadas, mexican recipe, weeknight dinner, rotisserie chicken, chipotle, easy mexican food