Easy Cheater Chicken Tinga Tostadas Recipe
This easy recipe transforms rotisserie chicken into a flavorful, smoky tinga, perfect for tostadas. Using pantry staples like fire-roasted tomatoes and chipotle chiles, this shortcut version delivers the bold taste of traditional chicken tinga with minimal effort.
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
Serving Suggestion: To keep tostadas crisp, build them one at a time, or serve the ingredients separately so guests can assemble their own at the table.
Adjusting Heat: For a milder version, remove the seeds from the chipotle chile before adding it to the sauce.
Other Serving Ideas: This chicken tinga works well in tacos, rice bowls, or even as a filling for burritos.
Slow Cooker Alternative: Want to skip the rotisserie chicken? Toss 1 ½ pounds of boneless, skinless chicken breasts or thighs into a slow cooker with all ingredients except the tostadas and beans. Cook on low for 6 hours, shred, and serve as directed.
Tried this recipe?Let us know how it was!