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Chicken Tinga Tostadas

  • Cooking Time

  • Prep time

  • Serves

  • 2 Tbsp. vegetable oil
  • 1 medium onion, finely chopped
  • 1 package (10 oz.) mushrooms, thinly sliced
  • 4 cups shredded and cooked boneless, skinless chicken breasts or thighs (about 1 lb.)
  • 1 can (15 oz.) tomato sauce
  • 1 Tbsp. chipotle peppers in adobo sauce
  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 8 corn tortillas
  • additional vegetable oil for frying tortillas
  • 1 Heat oil in a large skillet over medium-high heat and cook onion with mushrooms until onion is tender, about 6 minutes, stirring occasionally. Stir in remaining ingredients. Reduce heat and simmer covered until heated through, about 10 minutes, stirring occasionally.
  • 2 Meanwhile, heat additional oil in a large deep skillet and fry tortillas, one at a time, about 1 minute or until golden and crisp. Drain on paper towels.
  • 3 Arrange fried tortillas on a serving platter and top with chicken mixture. Garnish with crumbled cheese and sour cream.