Craving something bold, smoky, and just a little spicy—but short on time? These easy chicken tinga tostadas hit all the right notes.
Made with rotisserie chicken and a quick-simmered chipotle tomato sauce, they’re weeknight-friendly but taste like you ordered from your favorite Mexican spot.
Seriously, it’s comfort food with a kick—and no complicated steps.
What Makes Chicken Tinga So Good (and So Fast)
Traditional chicken tinga usually takes a while to simmer, letting those chipotle flavors really settle in. But when dinner needs to happen fast, shredded rotisserie chicken is your best friend.
You’ll just toss it into a simple sauce made from fire-roasted tomatoes, smoky chipotle peppers, and a few pantry spices. It only takes a few minutes on the stove, but the flavor? Deep, rich, and totally satisfying.
Pile it onto crispy tostadas, and you’ve got the perfect combo of crunch, spice, and saucy goodness.
Tostadas Are the MVP of Easy Dinners
Tostadas are basically flat, crispy taco shells that you can load up however you like.
What’s great about this setup is you can put everything out family-style, and everyone gets to build their own. Kids, guests, picky eaters—everyone’s covered.
Texture is the name of the game here. Crunchy shell, creamy beans, saucy chicken, cool toppings… it’s a build-your-own flavor party.
A Few Shortcuts to Make Life Even Easier
Already working with shortcuts? Let’s take it one step further:
- Use canned refried beans: Warm ’em up and spread on the base for that creamy layer. Easy win.
- Make the tinga ahead: You can prep the chicken mixture up to 3 days in advance. Store in the fridge, reheat, and assemble when you’re ready.
- Grab store-bought tostadas: Homemade are great, but pre-made ones save a ton of time (and mess).
How to Customize It (Because You Know You Want To)
There’s so much wiggle room with this dish. You can easily adapt it to fit your mood, what’s in your fridge, or who you’re feeding.
- Tone down the heat: Chipotle too spicy? Use less or remove the seeds for a milder sauce.
- Add some veggies: Toss in sautéed bell peppers, onions, or zucchini to bulk it up a bit.
- No tostadas? No problem: Serve the tinga in soft tacos, over cauliflower rice, or even on a big leafy salad.
Want to Let the Slow Cooker Do the Work?
You can absolutely make this in the slow cooker if you’ve got the time. Just swap the rotisserie chicken for raw boneless chicken breasts or thighs, and toss everything—sauce ingredients included—into the slow cooker.
Cook on low for about 6 hours, shred the chicken, and you’re good to go. Same flavor, just even more hands-off.
Why This Dish Deserves a Spot in Your Weekly Rotation
Smoky, saucy, crunchy, satisfying—these chicken tinga tostadas check all the boxes. They’re quick enough for a weeknight but flavorful enough to serve friends.
And since the ingredients are simple and mostly pantry staples, you can whip them up anytime without a huge shopping trip.
Next time you need a no-fuss dinner that still feels special, give these tinga tostadas a try. They might just become a new go-to.
Easy Cheater Chicken Tinga Tostadas Recipe
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Tongs (for handling chicken)
Ingredients
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 canned chipotle chile in adobo sauce
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 rotisserie chicken shredded, about 3 cups
- 1 16-ounce can refried beans
- 8 tostadas
Optional Toppings:
- Shredded iceberg lettuce
- Sour cream
- Cotija or cheddar cheese
- Thinly sliced red onion
Instructions
- Simmer the Sauce: In a medium saucepan over high heat, combine the diced tomatoes, chipotle chile, soy sauce, vinegar, oregano, garlic powder, and salt. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to medium-high and let it cook for a few minutes, using a spoon to break up the chipotle chile into smaller bits.
- Prepare the Chicken: While the sauce simmers, remove and finely shred about 3 cups of meat from the rotisserie chicken, discarding the skin. Add the shredded chicken to the saucepan, stirring frequently, until the chicken is heated through and most of the liquid has reduced (about 3–4 minutes).
- Assemble the Tostadas: Spread a generous spoonful of refried beans onto each tostada. Lightly sprinkle with salt for added flavor. Top with a portion of the chicken tinga and finish with your choice of toppings.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.