Chicken Tinga Tostadas

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

Amount per serving

Calories270

Total Fat13g

Saturated Fat1.5g

Trans Fat0g

Cholesterol50mg

Sodium640mg

Total Carbs17g

Dietary Fiber3g

Sugars4g

Protein21g

Vitamin D0%

Calcium4%

Iron10%

Potassium480mg

Omega-31g

Omega-67g

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

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.