Chicken Tinga Tostadas

Ingredients

• 1.5 lbs Chicken breasts
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Chipotle peppers in adobo sauce
• 1 can (14.5 oz) Diced tomatoes
• 1/2 cup Chicken broth
• 1 tsp Dried oregano
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8 Tostada shells
• 1 can Refried beans
• 2 cups Shredded lettuce
• 1/2 cup Sour cream

Instructions

1. 1Peel the 1 medium onion and cut it into quarters. Peel the 3 cloves of garlic. In a large heavy-bottomed pot, combine the 1.5 lbs of chicken breasts, the quartered 1 medium onion, the 3 peeled cloves of garlic, 2 tbsp of chipotle peppers in adobo sauce, 1 can (14.5 oz) of diced tomatoes, 1/2 cup of chicken broth, 1 tsp of dried oregano, 1/2 tsp of cumin, 1/2 tsp of salt, and 1/4 tsp of black pepper.
2. 2Place the large heavy-bottomed pot over high heat and bring the mixture to a boil. Once the mixture is actively boiling, reduce the heat to low, cover the pot with a lid, and simmer for 25 to 30 minutes, or until the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C).
3. 3Carefully remove the 1.5 lbs of cooked chicken breasts from the pot using tongs and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces, approximately 1/2 to 1 inch in length. Return the shredded chicken to the pot with the sauce and stir well to ensure all the chicken is coated.
4. 4While the chicken is cooking, warm the 1 can of refried beans in a small saucepan over low heat, stirring occasionally, for 5 to 7 minutes, or until the beans are heated through and bubbling gently.
5. 5To assemble the tostadas, spread a generous layer of the warm 1 can of refried beans evenly onto each of the 8 tostada shells. Top the beans with a portion of the shredded chicken tinga mixture, then add a layer of 2 cups of shredded lettuce, and finish each tostada with a dollop of 1/2 cup of sour cream.
6. 6Serve the Chicken Tinga Tostadas immediately.

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