Smoky Chicken Tostadas

Name: Smoky Chicken Tostadas
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 jalapeños, 1 thinly sliced and 2 seeded and finely chopped, divided; 3 tbsp. fresh lime juice, divided; Kosher salt and pepper; 1/4 tsp. plus a pinch of sugar; 1 tbsp. olive oil; 1 small Vidalia onion (about 4 ounces), chopped; 2 cloves garlic, finely chopped; 2 tbsp. tomato paste; 2 tsp. chili powder; 1 tsp. ground cumin; 1 tsp. dried oregano; 1 8-ounce can tomato sauce; 3 c. shredded rotisserie chicken; 2 avocados, diced; 8 corn tostadas, warmed; 1/2 c. crumbled cotija cheese

Make this family-favorite for dinner tonight.

By Tina MartinezPublished: Jun 16, 2023

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mike garten

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

566

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Inspired by chicken tinga, the tangy, spiced tomato-based sauce is the star of this crowd-pleasing recipe, giving rotisserie chicken a (really good) reason to shine. Make a double batch of the smoky sauce, then use it for enchiladas or to drizzle over your morning eggs.

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Ingredients

3
jalapeños, 1 thinly sliced and 2 seeded and finely chopped, divided
3 Tbsp.
fresh lime juice, divided
Kosher salt and pepper
1/4 tsp.
plus a pinch of sugar
1 Tbsp.
olive oil
1
small Vidalia onion (about 4 ounces), chopped
2
cloves garlic, finely chopped
2 Tbsp.
tomato paste
2 tsp.
chili powder
1 tsp.
ground cumin
1 tsp.
dried oregano
1
8-ounce can tomato sauce
3 cups
shredded rotisserie chicken
2
avocados, diced
8
corn tostadas, warmed
1/2 cup
crumbled cotija cheese

Directions

1. Step 1In small bowl, combine sliced jalapeño, 1 Tbsp lime juice, and a pinch each of salt and sugar.
2. Step 2Heat oil in medium saucepan on medium. Add onion and half of chopped jalapeño and cook, stirring occasionally, until tender and slightly golden, 4 to 5 minutes. Stir in garlic and cook 1 minute.
3. Step 3Stir in tomato paste, chili powder, cumin, and oregano and cook, stirring constantly, 1 minute.
4. Step 4Add tomato sauce, 1/2 cup water, and 1/4 teaspooon each sugar, salt, and pepper and gently simmer, stirring occasionally, until thickened, 8 to 10 minutes.
5. Step 5Remove from heat, transfer to blender and puree until smooth. Transfer to large bowl and toss with chicken.
6. Step 6Meanwhile, in second small bowl, lightly mash avocados, remaining chopped jalapeño and 2 tablespoons lime juice and 1/4 teaspoon salt. Spread on tostadas, top with chicken and sprinkle with cotija and pickled jalapeño.

NUTRITIONAL INFORMATION (per serving): About 566 calories, 43 g fat (11 g saturated), 67 mg cholesterol, 1,231 mg sodium, 39 g carbohydrates, 11 g fiber, 7 g sugar (0.5 g added sugar), 25 g protein

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