Lunch · 35 min · mexican

Chicken Tinga Tostadas

A Mexican lunch built around chicken breast and chipotle tomato sauce — on the table in 35 minutes. Each serving lands at 721 calories with 62g of protein, so it eats like a much heavier meal. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken breast
• 1/2 cup Chipotle tomato sauce
• 3 Tostadas
• 1/2 cup Refried beans
• 2 tbsp Crema
• 1 cup Lettuce

Steps

1. Poach the chicken breast in simmering salted water 12–14 minutes; shred with two forks.
2. Simmer the shredded chicken in the chipotle tomato sauce for 10 minutes until it absorbs the sauce.
3. Warm the refried beans with a splash of water until spreadable.
4. Spread beans on each crisp tostada — this layer keeps the shell from getting soggy.
5. Pile on the tinga chicken.
6. Top with shredded lettuce for crunch.
7. Drizzle with crema and serve immediately, before the tostadas soften.

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