Easy Chicken Tinga Tostadas

Easy Chicken Tinga Tostadas are the perfect blend of quick prep and tantalizing flavor. These tostadas burst with spicy, smoky chicken and are topped with fresh veggies, making them a hit for any meal. They are ideal for weeknight dinners, game day snacks, or a fun family gathering. Get ready to enjoy a delicious and satisfying meal that’s sure to please!

Why You’ll Love This Easy Chicken Tinga Tostadas

• Flavor-packed with a smoky, spicy sauce
• Quick and easy to prepare in about 30 minutes
• Great for meal prep or feeding a crowd
• Family-friendly, loved by both kids and adults
• Delicious leftover option, tastes even better the next day

Ingredients Needed

• Protein:

  • 4 cups shredded chicken (rotisserie or cooked chicken breast)

• Veggies:

  • 1 yellow onion (sliced thin)
  • 4 Roma tomatoes (halved)
  • 2 garlic cloves
  • 1 avocado (sliced)
  • 1 cup shredded iceberg lettuce
  • Pickled red onions (to taste)

• Sauce:

  • ½ can chipotles in adobo sauce (or to taste)
  • ½ cup chicken stock

• Spices:

  • Salt and pepper (to taste)

• Grains:

  • 8 tostadas (store-bought or homemade)

• Toppings:

  • 1 cup refried beans (warmed)
  • ¼ cup cotija cheese (or feta, crumbled)

Step-by-Step Instructions

1. Blend the Sauce: Add halved Roma tomatoes, chipotles in adobo, garlic, chicken stock, and a pinch of salt to a high-speed blender. Blend on high until smooth.

2. Caramelize the Onions: Heat oil in a large pan over medium heat. Add sliced onions and cook for about 10 minutes until translucent and lightly caramelized.

3. Simmer the Tinga: Add shredded chicken to the pan and pour the blended sauce over. Stir to combine, bring to a gentle boil, then reduce heat to low, cover and simmer for 10 minutes.

4. Assemble & Serve: Spread warm refried beans on each tostada shell, add chicken tinga, then top with shredded lettuce, pickled onions, crumbled cotija cheese, and fresh avocado slices. Enjoy!

Serving Suggestions Easy Chicken Tinga Tostadas

• Serve with a side of Mexican rice for a complete meal.
• Pair with a fresh corn salad to add some crunch.
• Try garnishing with fresh cilantro or lime wedges for added flavor.
• Offer a chilled drink like horchata or a light Mexican beer.

Tips for Success Easy Chicken Tinga Tostadas

• Cook the onions slowly to enhance their natural sweetness.
• Adjust the spice level by varying the amount of chipotles in adobo.
• Use warm tostadas for the best texture and flavor.
• Store leftovers in an airtight container for up to 3 days in the fridge.

Variations

Here are a few easy ways to change it up:

• Swap the shredded chicken for shredded beef or jackfruit for a vegetarian option.
• Add black beans or corn to the mix for extra flavor and texture.
• For a creamy twist, drizzle some lime crema over the top.

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Easy Chicken Tinga Tostadas

Flavor-packed tostadas with smoky, spicy chicken, fresh veggies, and delicious toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Protein

• 4 cups shredded chicken (rotisserie or cooked chicken breast)

Veggies

• 1 medium yellow onion (sliced thin)
• 4 pieces Roma tomatoes (halved)
• 2 cloves garlic
• 1 medium avocado (sliced)
• 1 cup shredded iceberg lettuce
• to taste Pickled red onions

Sauce

• ½ can chipotles in adobo sauce (or to taste)
• ½ cup chicken stock

Spices

• to taste Salt
• to taste Pepper

Grains

• 8 pieces tostadas (store-bought or homemade)

Toppings

• 1 cup refried beans (warmed)
• ¼ cup cotija cheese (or feta, crumbled)

Method

 

Preparation

1. Blend the Sauce: Add halved Roma tomatoes, chipotles in adobo, garlic, chicken stock, and a pinch of salt to a high-speed blender. Blend on high until smooth.
2. Caramelize the Onions: Heat oil in a large pan over medium heat. Add sliced onions and cook for about 10 minutes until translucent and lightly caramelized.

Cooking

1. Simmer the Tinga: Add shredded chicken to the pan and pour the blended sauce over. Stir to combine, bring to a gentle boil, then reduce heat to low, cover and simmer for 10 minutes.

Assembly

1. Spread warm refried beans on each tostada shell, add chicken tinga, then top with shredded lettuce, pickled onions, crumbled cotija cheese, and fresh avocado slices. Enjoy!

Notes

Cook the onions slowly to enhance their natural sweetness. Adjust the spice level by varying the amount of chipotles in adobo. Use warm tostadas for the best texture and flavor. Store leftovers in an airtight container for up to 3 days in the fridge.