Chipotle Chicken Tostadas
A vibrant Mexican dish featuring tender, shredded chicken cooked in a smoky chipotle sauce, served on crispy tostada shells with your favorite toppings. Perfect for a flavorful weeknight meal or a festive party appetizer.
Ingredients
- 2 pound boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (7 oz) chipotle peppers in adobo sauce chopped
- 1 can (14.5 oz) diced tomatoes undrained
- 0.5 cup chicken broth
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 12 count corn tostada shells
- 1 cup shredded lettuce
- 0.5 cup crumbled cotija cheese
- 0.25 cup fresh cilantro chopped
- Optional sliced avocado or guacamole
- Optional sour cream or Mexican crema
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chipotle peppers in adobo, diced tomatoes (undrained), chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
- Add the chicken breasts or thighs to the sauce. Ensure chicken is mostly submerged. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and easily shreddable.
- Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the sauce and stir to combine. Cook for another 5 minutes, allowing the flavors to meld and sauce to thicken slightly.
- To assemble the tostadas, spoon a generous amount of the chipotle chicken mixture onto each tostada shell.
- Top with shredded lettuce, crumbled cotija cheese, fresh cilantro, and any other desired toppings like avocado or sour cream. Serve immediately and enjoy!
Notes
Feel free to adjust the spice level by adding more or less chipotle. You can also make the shredded chicken ahead of time and store it in the fridge for up to 3 days. Serve with various toppings like avocado, sour cream, pickled onions, or fresh cilantro.