why make this recipe
Chicken Tinga Tostadas are a delicious way to enjoy shredded chicken with a spicy kick. This dish combines the flavors of tender chicken, smoky chipotle peppers, and fresh toppings all on a crispy tostada shell. It’s easy to make, quick to prepare, and perfect for any meal. Whether you’re hosting a party or just want a tasty dinner, these tostadas are sure to please!
how to make Simple Chicken Tinga Tostadas
Ingredients
- 1 pound Boneless, Skinless Chicken Breast (Cooked until tender and shredded.)
- 2 cups Tomatoes (Fresh or canned, peeled and chopped.)
- 1 medium Onion (Finely chopped.)
- 2-3 pieces Chipotle Peppers in Adobo Sauce (Finely chopped, adjust based on spice preference.)
- 2 cloves Garlic (Minced.)
- 2 tablespoons Olive Oil (For sautéing.)
- 1 cup Chicken Broth (Provides moisture and richness.)
- 1 handful Fresh Cilantro (Chopped, for garnish.)
- 8-10 pieces Tostada Shells (Pre-made or baked at home.)
- 1 piece Avocado (Sliced, for topping.)
- 1/2 cup Feta Cheese (Crumbled, for topping.)
Directions
- In a large pot, add the chicken breast and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Shred the chicken.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until translucent.
- Add minced garlic to the skillet and sauté for an additional minute.
- Chop chipotle peppers and add to the skillet along with chopped tomatoes. Cook for 5-7 minutes until tomatoes break down.
- Return shredded chicken to the skillet, pour in chicken broth, and stir to combine. Let it simmer for 10 minutes.
- Preheat oven to 375°F (190°C). Arrange tostada shells on a baking sheet and crisp in the oven for 5-7 minutes.
- Top each tostada with a scoop of chicken tinga mixture, allowing sauce to drizzle over the sides.
- Garnish with sliced avocado, crumbled feta cheese, and chopped cilantro. Serve immediately.
how to serve Simple Chicken Tinga Tostadas
Serve these tasty tostadas as a main dish or as an appetizer. You can cut them into smaller pieces for a party platter. They taste great with a side of refried beans or a simple salad. Everyone can add their favorite toppings like sour cream or extra cilantro.
how to store Simple Chicken Tinga Tostadas
Store any leftover chicken tinga mixture in an airtight container in the fridge for up to three days. Keep the tostada shells separate to maintain their crispiness. Reheat the chicken before serving and assemble the tostadas fresh for the best flavor.
tips to make Simple Chicken Tinga Tostadas
- To save time, use a rotisserie chicken for the shredded chicken.
- If you don’t like spice, you can reduce the amount of chipotle peppers or leave them out entirely.
- For added freshness, squeeze some lime juice over the assembled tostadas right before serving.
variation
You can easily switch this recipe by using ground turkey or pork instead of chicken. For a vegetarian option, use black beans or lentils as the base instead of meat.
FAQs
1. Can I make Chicken Tinga ahead of time?
Yes, you can make the chicken tinga mixture a day ahead and store it in the fridge. Just heat it up when you are ready to serve.
2. Can I freeze the Chicken Tinga?
Yes, the chicken tinga mixture can be frozen for up to three months. Thaw in the fridge before reheating.
3. What can I use instead of feta cheese?
You can use queso fresco, goat cheese, or even shredded cheddar cheese as a topping if you prefer.
Simple Chicken Tinga Tostadas
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: None
Description
Chicken Tinga Tostadas combine tender shredded chicken and smoky chipotle peppers on a crispy tostada shell, topped with fresh avocado and feta cheese.
Ingredients
- 1 pound Boneless, Skinless Chicken Breast (Cooked until tender and shredded)
- 2 cups Tomatoes (Fresh or canned, peeled and chopped)
- 1 medium Onion (Finely chopped)
- 2-3 pieces Chipotle Peppers in Adobo Sauce (Finely chopped)
- 2 cloves Garlic (Minced)
- 2 tablespoons Olive Oil (For sautéing)
- 1 cup Chicken Broth
- 1 handful Fresh Cilantro (Chopped, for garnish)
- 8-10 pieces Tostada Shells (Pre-made or baked at home)
- 1 piece Avocado (Sliced, for topping)
- 1/2 cup Feta Cheese (Crumbled, for topping)
Instructions
- In a large pot, add the chicken breast and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until cooked through. Shred the chicken.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until translucent.
- Add minced garlic to the skillet and sauté for an additional minute.
- Chop chipotle peppers and add to the skillet along with chopped tomatoes. Cook for 5-7 minutes until tomatoes break down.
- Return shredded chicken to the skillet, pour in chicken broth, and stir to combine. Let it simmer for 10 minutes.
- Preheat oven to 375°F (190°C). Arrange tostada shells on a baking sheet and crisp in the oven for 5-7 minutes.
- Top each tostada with a scoop of chicken tinga mixture, allowing sauce to drizzle over the sides.
- Garnish with sliced avocado, crumbled feta cheese, and chopped cilantro. Serve immediately.
Notes
To save time, use a rotisserie chicken for the shredded chicken. Adjust chipotle peppers according to spice preference. Squeeze lime juice over the assembled tostadas for added freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican