mexican

Chicken Tinga Tostadas

This simmered dish pairs cooked shredded chicken breast with corn tostada shells, yellow onion, thinly sliced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety High protein

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

47 g Protein

50 g Carbohydrates

31 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

146g cooked shredded chicken breast 155 kcal
2.19 piece (33g) corn tostada shells 154 kcal
83g yellow onion, thinly sliced 33 kcal
7g garlic, minced 10 kcal
156g canned crushed tomatoes 50 kcal
13g chipotle in adobo, minced 23 kcal
11g olive oil 97 kcal
62g shredded romaine lettuce 9 kcal
37g queso fresco, crumbled 111 kcal
15g lime juice 5 kcal
1g dried oregano 3 kcal
2g kosher salt 0 kcal

Cooking instructions

olive oil
Heat a skillet over medium heat and add oil.
yellow oniongarlic
Add onion and cook until softened, 4 to 5 minutes. Stir in garlic for 30 seconds.
canned crushed tomatoeschipotle in adobodried oreganokosher salt
Stir in chipotle, crushed tomatoes, oregano, and salt. Simmer 6 to 8 minutes until slightly thickened.
cooked shredded chicken breast
Add shredded chicken and cook 2 to 3 minutes to coat and warm through.
corn tostada shells
Crisp tostada shells in a dry skillet for 30 to 60 seconds per side if desired.
cooked shredded chicken breastcorn tostada shellsshredded romaine lettucequeso frescolime juice
Top tostadas with chicken tinga, shredded lettuce, crumbled queso fresco, and a squeeze of lime.