Lunch · 35 min · mexican

Chicken Tinga Tostadas

✓ 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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