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.

Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavorsome chicken.

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