What are the most important things you look for when searching for a new dinner recipe?
That it’s easy? Uber tasty? Leaves you with plenty for leftovers? Inexpensive?
This dish is all that and a bag of chips. Or in this case, all that and a tostada. Ha!
Am I the only one laughing at my corny joke?
Okay then, let’s move on.
I was tempted to call this recipe what it actually is – a classic Mexican dish called chicken tinga. The foundation of this recipe is in tinga, which was always one of my favorites growing up. It is also a huge family favorite and one we would have when the whole family would get together since it’s so easy to multiply and make for a crowd. I decided not to call it that and opted for chipotle chicken tostadas because I normally take a few shortcuts with the recipe and ingredients and didn’t want to “insult” a family recipe with my laziness. 🙂
Calling this meal easy is an understatement. When I asked my aunt for her recipe, I thought it was going to be something that would take all day to make and simmer. I was totally wrong because, to my pleasant surprise, it was the exact opposite. Oh, and it can be even easier if you use already cooked rotisserie chicken from the store. Just don’t tell anyone in my family I told you to do that because they’ll probably already give me funny looks when they find out I use canned tomatoes and dried oregano instead of fresh all the way.
On top of all of this, the leftovers are even good cold.
Tasty and EASY dinner for the win!
Easy Chipotle Chicken Tostadas
Makes 8-10 tostadas (depending on how high you pile on the chicken)
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 15 ounce can diced tomatoes
1 chipotle chili in adobo sauce, plus 1/2 tablespoon of the adobo sauce
1/2 teaspoon dried oregano
1/2 teaspoon salt
8-10 corn tortillas
Additional salt and pepper for the chicken
Optional toppings: sour cream, cotija cheese, cilantro, avocado, shredded cabbage, sliced radish
- Pre-heat oven to 375 degrees.
- Prep the chicken thighs by lightly seasoning with salt and pepper and placing on a foil-lined, edged cookie sheet. Cook for 20 minutes or until the internal temperature reaches 165 degrees. Set aside to cool and raise the temperature of the oven to 400 degrees for the tostadas.
- While the chicken is cooking, place the oil in a large skillet on medium high heat and add the onion and stir frequently. Once the onion begins to soften (about 4-5 minutes), adjust the heat to medium low and add the garlic. Stirring occasionally, so the garlic doesn’t burn, cook until the onions are very soft and translucent (about another 7-10 minutes).
- While the onions are cooking, make the sauce by placing the tomatoes, chipotles, adobo sauce, oregano and salt in a blender and blend until smooth. Taste the sauce and if you’d like it spicier, add more adobo sauce one teaspoon at a time until it reaches your desired spice level.
- Once the chicken has cooled enough to handle it, shred it (either by hand or with two forks) and add it to the onions. Add the sauce and mix and let it all heat through together while you bake the tostadas.
- With your oven now on 400 degrees, place your tortillas in a single layer on baking sheets. Place in the oven for 7 minutes, then flip them and bake for another 7 minutes, or until they are crisp.
- Taste the chicken mix and adjust for salt, if needed.
- Add a mound of the chicken mix onto a tostada and top with your choice of toppings – my faves are sour cream and cotija.
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