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Mexican
Chicken Tinga Tostadas
Smoky chipotle-braised shredded chicken piled on crackly baked tostadas over a bean layer.
445Calories
43.7gProtein
38.8gNet carbs
10.8gFiber
8.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3 chicken breasts (450 g)
450 g
1 cup (250 g) canned crushed tomatoes
250 g
2 chipotles in adobo (30 g), minced
30 g
1 small onion (120 g), sliced
120 g
3 cloves garlic, minced
9 g
⅔ cup (150 g) low-sodium broth
150 g
1 tsp oregano + ½ tsp cumin + ¾ tsp salt
6 g
6 corn tortillas
156 g
¾ cup (200 g) fat-free refried beans, warmed
200 g
1¼ cups (100 g) shredded cabbage
100 g
3 Tbsp (45 g) unsweetened dairy-free yogurt, thinned with lime (crema)
45 g
1 lime, juiced
15 g
oil spray
3 g
Method
- Poach the chicken in salted water 16–18 minutes; shred.
- Meanwhile, soften the onion in a misted skillet, add garlic, then the tomatoes, chipotles, broth, and spices. Simmer 8 minutes and blend smooth (or leave rustic).
- Fold the shredded chicken into the sauce and simmer 5 more minutes until it's clinging, not soupy. That's tinga.
- Mist the tortillas and bake at 400°F (205°C) for 8–10 minutes, flipping once, until rigid and golden — real tostada crunch, no frying.
- Build: beans on the tostada, tinga on the beans, cabbage on top, lime-thinned crema zig-zagged over everything.
Nutrition facts
Per serving.
Calories445
Total fat8.3 g
Total carbohydrate49.6 g
Dietary fiber10.8 g
Net carbs38.8 g
Protein43.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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