Chicken Tinga Tostadas

Ingredients

• 10 oz cooked chicken breast, shredded
• 6 tostada shells
• 1 cup crushed tomatoes
• 2 chipotle peppers in adobo, chopped
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup queso fresco, crumbled
• 3 tbsp sour cream
• 1 cup romaine lettuce, shredded
• 1 tbsp vegetable oil
• 1/2 tsp dried oregano

Instructions

1. 1

   Heat oil in a skillet over medium heat; sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute.

2. 2

   Stir in chipotles, oregano, crushed tomatoes, and broth; simmer 5 minutes.

3. 3

   Add shredded chicken and simmer 8-10 minutes until the sauce thickens and coats the chicken.

4. 4

   Tostada shells: crisp in a 375°F oven for 3-4 minutes if needed.

5. 5

   Spread a thin layer of sour cream on each tostada, top with lettuce, chicken tinga, and queso fresco.

6. 6

   Serve immediately while shells are crisp.