These Chicken Tinga Tostadas are packed full of bright flavors! Juicy, chipotle chicken all loaded onto a crispy tostada and topped with avocado, fresh lime and cilantro! The perfect easy, weeknight meal!
Preheat the oven to 350. Add your chicken to a baking dish. Add a splash of olive oil and salt and pepper to coat the chicken and bake for 30 minutes or until cooked through.
Meanwhile, roughly dice your onion and 2 chipotle peppers from the can of peppers in adobo sauce. Reserve 2 tsp of the adobo sauce. Finely mince 3 cloves of garlic. Set aside.
In a large pan, add a tsp of olive oil on medium high heat. Add in your onions. Cook for 3-5 minutes. Add in garlic, chipotle peppers, adobo sauce and your salsa. Stir to combine. Let simmer for a couple of minutes.
Next, add the tinga sauce to a heat-safe blender. Add a large pinch of salt and pepper and blend until combined.
Once your chicken is done, shred it. Add the shredded chicken and the tinga sauce back into the pan. Let it simmer for 10 minutes to allow the flavors to meld together.
Once done, add your toppings to your tostadas. I recommend spreading a thin layer of refried beans and/or sour cream. Add your chicken tinga. Last, top with cilantro, radish, onion, or jalapeno. Don't forget the spritz of lime! Enjoy.