Smoky Tomato-Braised Shredded Chicken Tostadas

A vibrant and textural Mexican-inspired main dish featuring tender, smoky shredded chicken braised in a rich, tangy chipotle-tomato sauce, piled onto crunchy corn tostadas and finished with cooling avocado and salty cotija cheese.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken breast
• 1 large yellow onion
• 2 whole chipotle peppers in adobo sauce
• 1.5 cup crushed tomatoes
• 2 tbsp olive oil
• 0.5 tsp salt
• 8 count corn tostadas
• 1 large avocado
• 0.5 cup cotija cheese

Cooking instructions

1. Boil the chicken breast in a pot of salted water until fully cooked through and the internal temperature reaches 165°F, about 12 to 15 minutes. Drain, let cool slightly, and use two forks to shred the meat. (about 15 min)
2. Dice the onion and mince the chipotle peppers. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened and golden, about 5 minutes. (about 5 min)
3. Stir the minced chipotle peppers, crushed tomatoes, and salt into the skillet with the onions. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld. (about 5 min)
4. Fold the shredded chicken into the sauce and cook until heated through and well-coated, about 3 minutes. (about 3 min)
5. Slice the avocado into thin wedges. Assemble the tostadas by spooning the chicken mixture onto each corn tostada, topping with sliced avocado and a sprinkle of crumbled cotija cheese before serving.