Smoky Chicken Tostadas


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Inspired by chicken tinga, the tangy, spiced tomato-based sauce is the star of this crowd-pleasing recipe, giving rotisserie chicken a (really good) reason to shine. Make a double batch of the smoky sauce, then use it for enchiladas or to drizzle over your morning eggs.

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Yields:
4 serving(s)

Total Time:
40 mins

Cal/Serv:
566

  • 3

    jalapeños, 1 thinly sliced and 2 seeded and finely chopped, divided

  • 3 tbsp.

    fresh lime juice, divided

  • Kosher salt and pepper

  • 1/4 tsp.

    plus a pinch of sugar

  • 1 tbsp.

    olive oil

  • 1

    small Vidalia onion (about 4 ounces), chopped

  • 2

    cloves garlic, finely chopped

  • 2 tbsp.

    tomato paste

  • 2 tsp.

    chili powder

  • 1 tsp.

    ground cumin

  • 1 tsp.

    dried oregano

  • 1

    8-ounce can tomato sauce

  • 3 c.

    shredded rotisserie chicken

  • 2

    avocados, diced

  • 8

    corn tostadas, warmed

  • 1/2 c.

    crumbled cotija cheese

Directions

NUTRITIONAL INFORMATION (per serving): About 566 calories, 43 g fat (11 g saturated), 67 mg cholesterol, 1,231 mg sodium, 39 g carbohydrates, 11 g fiber, 7 g sugar (0.5 g added sugar), 25 g protein

Did you make this recipe? Comment below!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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