Chicken Tinga Toastadas

5 from 1 vote

Chicken Tinga Toastadas are a wonderful, easy dinner everyone will love. full of spice and deep chipotle flavor served over a crispy shell.

Prep Time15

Cook Time40

Total Time1

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings:

1 lb chicken breasts or 4 cups shredded rotisserie (if using rotisserie skip seasonings and make sauce)
1 tsp salt & pepper
1 tsp paprika
tsp oregano use less if you don't like oregano

If making the chicken from scratch, start with cooking it first. Preheat the oven to 375º In a large cast iron skillet heat op 1 tsp oil. Season the breasts on both sides with 1 tsp of each: salt, pepper, paprika, garlic powder and oregano. Brown the chicken in the skillet for 5 minutes on each side. Pop the skillet in the oven for 18 minutes or until the internal temperature is 165º.
Let the chicken cool, shred it and set aside.
Make The Tinga Sauce: Using the same skillet the chicken was cooked in (or a fresh skillet will also work but the chicken remnants add a lot of flavor!). Add 1 Tbsp of oil and sliced onions. Sauté for about 5 minutes. Add chopped tomatoes, let them soften for about 5 minutes. Add in tinga seasonings, garlic and sauté for 2 minutes.
Blend the tinga sauce! Pour the sauce back into the skillet. Add the tinga sauce back into the skillet and bring it to heat. Let it simmer on low for about 15 minutes, uncovered.
Add the shredded chicken to the tinga sauce, take it off the heat. Assemble the Toastadas. I like to lay a little shredded lettuce down first to help keep the toastadas from getting soggy. Add the chicken tinga, jalapeño, cotija and any other toppings of choice. Enjoy asap!

Don't overcook the chicken! It's always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
If you are sensitive to heat, add half the chipotle peppers and taste as you go. If you make it too hot, add a tsp of honey to help tone it down.
Use toppings you love. Avocado, sour cream, lime wedge and roasted corn all make great toppings in addition to the ones listed.
Make your own Toastadas. Spritz corn tortillas with some oil and toast them on medium heat in skillet and turn often until they are browned and crispy. Sprinkle with a little salt.
Store leftovers in an airtight container in the fridge for up to 4 days keeping the toppings and Toastadas separate. You can freeze these for up to 2 months.