Mexican•comfort

Chipotle Chicken Tostadas

These Chicken Tostadas are a hearty and satisfying meal made with crispy corn tortillas layered Chipotle shredded chicken and refried beans.

Ingredients

Quantities are shown as originally provided.

10 ounces cooked chicken (about 2 cups once is shredded) ((I use rotisserie chicken))
1 teaspoon olive oil
½ medium white or yellow onion (sliced)
2 tablespoons chipotle in adobo sauce (chopped)
¾ cup ketchup
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
½ teaspoon chili powder (use 1 for more spicy)
1 cup refried beans
6 Tostadas for serving
Shredded lettuce, chopped tomatoes and avocados
Crumbled queso fresco or cotija cheese
Fresh lime wedges and hot sauce.

1
Shred the chicken and set aside.
2
In a small cup add the chipotles, ketchup, soy sauce, vinegar, chili powder. Mix to combine and set aside.
3
In a large skillet, add heat the oil over medium high heat. Add the onion and saute until it starts to become translucent.
4
Add the chicken and chipotle sauce and stir to combine. Cover pot and simmer over medium-low heat for about 8 minutes, or until sauce is syrupy. Make sure to stir often to prevent the bottom from burning and sticking.
5
Meanwhile, reheat the refried beans and keep them warm until ready to assemble the tostadas.
6
Top each tostada with a thin layer of refried beans, then ¼ cup of the chicken mixture.
7
Garnish each tostada with shredded lettuce, chopped tomatoes and avocados. Finish with a squeeze of fresh lime juice and your favorite hot sauce.