Chicken Tinga Tostadas are super yummy and easy to make, even if you’re not a cooking expert! They’re great for a quick dinner or a fun snack when you have friends over.

What’s awesome about these tostadas is the mix of the spicy chicken and the crunchy tortilla. Plus, you get to add all your favorite fresh toppings. It’s like a flavor explosion!

Recipe Overview

Imagine a crispy, flat tortilla chip piled high with tasty shredded chicken. This chicken is cooked in a special sauce made with tomatoes and smoky chipotle peppers.

It’s like an open-faced taco, but crunchier! It’s a little smoky, a little spicy, and you can put whatever you want on top.

We’re building layers of yummy goodness.
The crispy shell, the flavorful chicken, and cool toppings like lettuce, cheese, and avocado.

These are perfect for casual dinners or parties. Everyone always loves them!

And guess what? They’re super easy to make. You’ll be surprised how fast it all comes together.

Chicken Tinga Tostadas Ingredients

Here’s what you need to get:

2 tablespoons olive oil
1 medium white onion, sliced thin
3 cloves garlic, chopped up small
1 (15-ounce) can fire-roasted diced tomatoes (don’t drain the juice!)
1/2 cup chicken broth (like the kind in a box or can)
2 chipotle peppers in adobo sauce, chopped up (plus 1 tablespoon of the sauce)
- Chipotle peppers are smoked and dried jalapeños. Adobo sauce is a tangy, slightly sweet red sauce.
1 teaspoon dried oregano (Mexican oregano is even better if you can find it!)
1/2 teaspoon ground cumin
1/4 teaspoon salt (or more, to your taste)
1/4 teaspoon black pepper (or more, to your taste)
2 cups cooked, shredded chicken (a rotisserie chicken from the store is perfect!)
12 tostada shells (these are like big, flat, crispy tortilla chips)
Optional Toppings: shredded lettuce, diced tomatoes, crumbled queso fresco or cotija cheese (or any cheese you like!), sliced avocado, sour cream, chopped cilantro, lime wedges

A little tip about the chipotles: These make the chicken smoky and spicy. If you don’t like it too spicy, start with just one pepper.

You can cook your own chicken, or to make it super easy, use a rotisserie chicken.

If you can’t find the fancy cheeses, regular shredded cheese like Monterey Jack or cheddar is totally fine.

Step-by-Step Instructions

Let’s start cooking!

First, heat the olive oil in a big pan over medium heat. Add the onion and cook until it’s soft, about 5-7 minutes. It should be see-through, not brown.
Add the garlic and cook for about 30 seconds more, until it smells good. Don’t burn it!
Now, pour in the tomatoes (with the juice!), chicken broth, chopped chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Stir it all up.
Bring the sauce to a simmer (little bubbles), then turn the heat down to low. Let it cook for about 10-15 minutes, stirring sometimes. This makes all the flavors mix together. The sauce will get a little thicker.
Add the shredded chicken to the pan and stir it around so it’s covered in sauce. Keep simmering for another 5-10 minutes, so the chicken gets hot and soaks up the flavor.
While the chicken is simmering, get your toppings ready. Chop everything up and have it ready to go.
Finally, it’s time to build your tostadas! Put a tostada shell on a plate and put some chicken on top. Then, add all your favorite toppings. My favorite toppings include: lettuce, tomatoes, cheese, avocado, and sour cream.
Serve right away and enjoy the yummy food!

Variations & Tips

Spice Level: If you like it spicier, add more chipotle peppers. If you don’t like it spicy, use less.
Make Ahead: You can make the chicken ahead of time and keep it in the fridge for up to 3 days. Just heat it up before serving.
Storage: Leftover chicken can be stored in a container in the fridge for up to 3 days.
Reheating: Heat the chicken in a pan on the stove or in the microwave until it’s hot.
Serving: Serve with lime wedges for extra flavor! You can also have different hot sauces for people who like it really spicy.
Beans: you can add refried beans as one of the layers.

Chicken Tinga Tostadas Key Details

Prep time: 15 minutes (how long it takes to get everything ready)
Cook time: 25 minutes (how long it takes to cook)
Total time: 40 minutes
Servings: 6 (each person gets 2 tostadas)
Equipment you’ll need: Big pan, cutting board, knife

FAQ

Can I use different kinds of meat?

Yes! Chicken is the usual, but you can also use shredded beef or even mushrooms if you don’t eat meat. Just cook them for the right amount of time.

How can I make the tostadas less messy?

Put a thin layer of refried beans on the tostada shell before the chicken. It’s like glue!

What if I don’t have tostada shells?

You can use big tortilla chips, but they won’t be exactly the same. Or, you can put the chicken in taco shells or even on rice.

Can I freeze the chicken?

Yes! Let it cool down, then put it in a container or freezer bag. It will last for up to 3 months. Thaw it in the fridge before you heat it up.

My sauce is too thin. What should I do?

Just keep simmering it without a lid for a few more minutes until it gets thicker.

I don’t have fire-roasted tomatoes. Is that okay?

Yes, regular diced tomatoes are fine. Fire-roasted ones have more flavor, but it will still be good. You can add a little bit of smoked paprika if you have it.

Chicken Tinga Tostadas

Crispy tostadas topped with flavorful chicken tinga, a smoky and spicy shredded chicken in tomato chipotle sauce. Perfect for a quick dinner or snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish, Snack

Cuisine Mexican

Servings 6 servings

Calories 450 kcal

Ingredients

2 tablespoons olive oil
1 medium white onion sliced thin
3 cloves garlic chopped up small
1 15-ounce can fire-roasted diced tomatoes (don't drain the juice!)
1/2 cup chicken broth
2 chipotle peppers in adobo sauce chopped up
1 tablespoon of adobo sauce
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked shredded chicken
12 tostada shells
shredded lettuce
diced tomatoes
crumbled queso fresco or cotija cheese
sliced avocado
sour cream
chopped cilantro
lime wedges

Instructions

Heat the olive oil in a big pan over medium heat. Add the onion and cook until it's soft, about 5-7 minutes.
Add the garlic and cook for about 30 seconds more, until it smells good.
Pour in the tomatoes (with the juice!), chicken broth, chopped chipotle peppers, adobo sauce, oregano, cumin, salt, and pepper. Stir it all up.
Bring the sauce to a simmer, then turn the heat down to low. Let it cook for about 10-15 minutes, stirring sometimes. The sauce will get a little thicker.
Add the shredded chicken to the pan and stir it around so it's covered in sauce. Keep simmering for another 5-10 minutes.
While the chicken is simmering, get your toppings ready. Chop everything up and have it ready to go.
Put a tostada shell on a plate and put some chicken on top. Then, add all your favorite toppings.
Serve right away and enjoy!