Healthy Chicken Tinga Tostadas

Close up of a chicken tostada topped with shredded lettuce, guacamole, salsa and shredded cheese.

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These healthy chicken tostadas are perfect for any night of the week, served with refried beans and your choice of toppings!

Prep: 5

Cook: 15

Total: 20

Recipe makes approximately 8 tostadas

Ingredients Needed

Tinga Sauce

1 ½ cups salsa
1 chipotle pepper
½ tablespoon adobo sauce
½ teaspoon salt
½ teaspoon cumin
½ teaspoon Mexican oregano
1 tablespoon olive oil

Chicken

1 ½ cups cooked shredded chicken

Tostadas

1 can refried beans
8 corn tortillas
oil (to brush tortillas)
2 avocados
1 Lime (juiced)
Salt

TOPPINGS

Fresh salsa (to top)
Shredded lettuce (to top)
Shredded cheese or crumbled queso fresco (to top)

Get Recipe Ingredients

Instructions

Preheat the oven to 400ºF. Brush both sides of tortillas with a little avocado oil or spray with spray oil and sprinkle with salt. Place on a baking sheet. Bake 10-16 minutes total until lightly browned on edges and tortilla feels stiff, flipping every 5 minutes
Blend all tinga sauce ingredients in a high speed blender. Once smooth, combine the sauce with the chicken in saucepan over medium heat, stirring until warmed through.
For the guacamole, mash the avocado and add lime juice and salt to taste.
Microwave the beans until warm and stir well.

Assembly

Spread 1/4 cup beans on each Tostada, and sprinkle with salt. Then add about 1/3 cup of the chicken, followed by a sprinkle of shredded lettuce, 2 tablespoons of guacamole, and a sprinkling of salsa then shredded cheese.

Recipe Notes

Make it gluten-free: All of the ingredients are gluten-free, just be sure if you or someone in your family is sensitive to gluten you get a GF tortilla.

Leftovers: If you have any leftover chicken, keep it covered in the fridge for 2-3 days, it's great to serve on a salad for lunch the next day!

Nutrition Info (Approximate)