Chicken Tinga Tostadas with Avocado Crema (Gluten-Free)

Ingredients

• 1.5 lb Chicken breasts
• 2 tbsp Canned chipotle peppers in adobo sauce
• 1 can (14.5oz) Diced tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Chicken broth
• 8 shells Gluten-free tostada shells
• 2 medium Avocado
• 2 tbsp Lime juice
• 1/4 cup Sour cream or dairy-free alternative
• 1/4 cup Cilantro
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1In a large pot, combine chicken breasts, diced tomatoes, chopped onion, minced garlic, chipotle peppers in adobo sauce, and chicken broth.
2. 2Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until chicken is cooked through.
3. 3Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot and stir to combine.
4. 4While the chicken is simmering, prepare the avocado crema: In a blender, combine avocado, lime juice, sour cream (or dairy-free alternative), cilantro, salt, and pepper. Blend until smooth and creamy.
5. 5To assemble the tostadas, spread avocado crema on each gluten-free tostada shell. Top with chicken tinga and any desired toppings (such as shredded lettuce, diced tomatoes, or crumbled queso fresco).
6. 6Serve immediately.

Substitutions

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