Chicken Tinga Tostadas (Nut-Free)

Instructions

1. 1Preheat your oven to 190°C. Arrange the 8 corn tortillas in a single layer on two baking sheets. Bake for 8 to 10 minutes, or until the tortillas are crispy. Watch them closely so they do not burn.
2. 2While the tortillas bake, heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1/2 onion, chopped, and the 2 cloves garlic, minced. Cook, stirring often, for about 5 minutes, or until the onion is softened and the garlic is fragrant.
3. 3Add the 1 can (about 410 g) diced tomatoes, 2 chipotle peppers in adobo sauce (along with about 1 tablespoon of the adobo sauce), 1/2 cup chicken broth, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes, stirring occasionally. The sauce should thicken slightly.
4. 4Add the 2 cups cooked chicken breast, shredded, to the skillet with the tomato and chipotle sauce. Stir well to coat the chicken. Continue to cook for another 5 minutes, stirring occasionally, allowing the chicken to heat through and absorb the flavors of the sauce.
5. 5To assemble the tostadas, place a crispy tortilla on a plate. Top with about 1/4 cup of the shredded lettuce. Spoon a generous amount of the chicken tinga mixture over the lettuce. Add some of the 1 diced avocado, cut into pieces, and finish with a dollop of the 1/2 cup dairy-free sour cream.

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