Gluten-Free Chicken Tinga Tostadas

Ingredients

• 1.5 lb Chicken breasts
• 2 tbsp Canned chipotle peppers in adobo sauce
• 1 14.5 oz can Diced tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Chicken broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 8 Corn tostadas
• 2 cups Shredded lettuce
• 1/2 cup Queso fresco
• 1/4 cup Crema Mexicana

Instructions

1. 1Place the 1.5 lb chicken breasts in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pot and let it cool slightly on a cutting board for about 10 minutes, then shred it using two forks.
2. 2While the chicken is cooling, combine the 2 tablespoons of canned chipotle peppers in adobo sauce, the 1 (14.5 oz) can of diced tomatoes, 1 medium onion (peeled and quartered), 2 cloves garlic (peeled), and 1/2 cup of chicken broth in a blender. Blend until the mixture is smooth.
3. 3Pour the blended sauce into a 10-inch skillet and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Add the shredded chicken to the skillet with the sauce. Stir to combine, then reduce the heat to low, cover, and simmer for another 10 minutes, allowing the chicken to absorb the flavors.
5. 5Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper into the chicken tinga mixture. Taste and add more salt or pepper if needed.
6. 6To assemble, spread 1/4 cup of shredded lettuce onto each of the 8 corn tostadas. Top the lettuce with a generous portion of the chicken tinga mixture, then sprinkle with 1/16 cup of queso fresco and drizzle with crema mexicana.

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