These smoky chipotle chicken tostadas are super easy to make thanks to a few kitchen hacks. You would never guess how easy they are given how delicious they taste!
- Prep Time:
15 mins - Cook Time:
10 mins - Total Time:
25 mins
Mmm. Yum. Yum. Crunch.
That’s how my (16-year old) daughter replied when I asked her what I should say about today’s recipe. At first, I gave her the stink eye but then I thought about it and decided she was on to something. After all, those words pretty much sum up the essence of these easy chicken tinga tostadas. You’ve got several layers of flavor sitting on top of a very satisfying crunch layer.
Mmm. Yum. Yum. Crunch. Indeed.
Although all those layers may seem like a lot of work, this recipe is truly super easy to throw together. Let’s break it down based on how these tostadas get assembled.
First, the tostada shell. Buy the pre-packaged kind. Done. If you’ve got more time, you definitely can make your own by either baking corn tortillas in the oven or frying some up in hot oil.
Next, the refried beans. It’s just canned refried beans seasoned with some jarred salsa. It’s a kitchen hack that works really well and no one will ever know the refried beans came from a can.
Then, the chicken. This is the most difficult layer because you’ll have to slice some shallots, chop some rotisserie chicken and cilantro and juice a lime but I know you can do it.
Next, the pickled shallots. Slice some more shallots and juice another lime. Easy peasy.
Finally, crumble some cotija cheese and some chopped cilantro on top and you’re done.
Easy Chicken Tinga Tostadas
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 tostadas
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Description
These smoky chipotle chicken tostadas are super easy to make thanks to a few kitchen hacks. You would never guess how easy they are given how delicious they taste!
Ingredients
- 3 medium shallots, thinly sliced, divided
- 4 tablespoons fresh lime juice (about 2 large limes), divided
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chipotle paste (or more if you want more heat)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 2 tablespoons chopped cilantro plus more for serving
- 1 (13.5 ounce) can refried black or pinto beans
- 1/4 cup your favorite salsa
- 8 tostada shells (store-bought or homemade by either baking corn tortillas in the oven or frying them up in hot oil.)
- 1/4 cup crumbled cotija cheese
- Kosher salt and black pepper to taste
- Lime wedges for serving, optional
Instructions
- Prep shallots. In a small bowl, toss half the shallots with 2 tablespoons lime juice and a pinch of salt. Set aside.
- Cook chicken. Heat olive oil in a large sauté pan over medium high heat. Add remaining shallots and oregano and cook until shallots are soft, 1-2 minutes. Stir in tomato sauce and chipotle paste and cook until sauce begins to simmer and is slightly thickened. Add shredded chicken and remaining 2 tablespoons of lime juice and gently stir until the chicken is evenly coated and cooked through. Remove from heat and stir in cilantro. Season to taste with salt and pepper. Set aside.
- Prep beans. In a medium bowl, stir together the refried beans and salsa. Cover the beans with a paper towel and then warm them in the microwave for 30 seconds. Stir and repeat as necessary until the beans are warmed through.
- Serve. To assemble the tostadas, spread refried beans on the tostadas shell. Then top with chicken mixture, pickled shallots, cotija cheese, and chopped cilantro, dividing all the components evenly among the tostadas. Serve with extra lime wedges, if desired.
Notes
- Recipe adapted from Chef’d.
More Rotisserie Chicken Recipes
If you’re looking for other ways to use up rotisserie chicken, try these recipes –
- Chicken Pot Pie – This comforting chicken pot pie features a creamy chicken and vegetable filling topped with homemade flaky biscuits.
- Quick and Easy Mu Shu Chicken – This mu shu chicken has everything you need for a complete, nutritious meal – sautéed vegetables, scrambled eggs, shredded chicken, and a yummy hoisin sauce to tie it all together. Using tortillas and store-bought rotisserie chicken makes this a quick and easy dinner to pull together.
- Chicken Enchiladas with Tomatillo Sauce – These enchiladas use a homemade tomatillo salsa verde that is tangy and bright. Tortillas are dipped in the sauce and stuffed with rotisserie chicken before being rolled up and topped with cheese and more sauce then baked.
- Roasted Chicken Banh Mi Sandwich – This Vietnamese banh mi sandwich is easy to make using rotisserie chicken and a tasty glaze. Pickled carrots, cilantro, and crunchy baguette keep it traditional.
- Cumin and Paprika Spiced Chicken Tostadas – These easy and healthy tostadas use baked corn tortillas and rotisserie chicken spiced with cumin and paprika for an easy weeknight dinner.
Sarah says
What’s a good substitute for cotija? I couldn’t find any at my local grocery store. Loved the recipe though!
Nguyet Vo says
You could also use queso fresco or crumbled feta.
Jen says
These were awesome! Two for two in making your recipes. Thank you!
Taming of the Spoon says
Love that you enjoyed this one as well! Thanks for letting me know.