Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 chipotle chilies in adobo sauce, chopped
- 1 tablespoon adobo sauce from the can of chipotle chilies
- 2 cups cooked, shredded chicken (from a rotisserie chicken or Instant Pot)
- ½ teaspoon salt
- ½ cup chicken broth
- 8 tostada shells
- 2 cups guacamole (or 2 smashed avocados)
- 2 cups thinly shredded lettuce (iceberg or romaine)
- 1 cup cherry tomatoes, quartered
- 1 cup cotija cheese, crumbled
- ¼ cup fresh chopped cilantro
Instructions
- Heat olive oil in a skillet over medium-high heat and sauté onions until translucent.
- Add garlic and cumin, cooking for an additional minute.
- Stir in chipotle chilies and adobo sauce, then mix in shredded chicken and salt.
- Pour in chicken broth and simmer for 2-3 minutes.
- Spread guacamole on tostada shells, top with chicken mixture, lettuce, tomatoes, cheese, and cilantro.
Notes
Add more chipotle for extra heat.
Ensure tostada shells are crispy for the best texture.
Using rotisserie chicken saves time and adds flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 40