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Chipotle Chicken Tostadas
Author: Jackie
Ingredients
Chipotle Chicken
  • 4 boneless skinless chicken breasts
  • ¼ of a small can of chipotle in adobo sauce
  • 1 medium onion
  • 1 cup chicken broth (I just use the water that the chicken has been boiled in)
  • 2 tablespoons oil
Spicy Chipotle Roasted Salsa
  • 4 roma tomatoes , cut in half
  • 1 half an onion
  • 4 cloves of garlic (keep skin on)
  • ¼ cup fresh cilantro
  • 1 chipotle pepper
  • ½ teaspoon salt
Instructions
Chipotle Chicken
  1. In a large sauce pan, boil your chicken until it is fully cooked (about 15 minutes).
  2. Once cooled, shred your chicken. This step can be done the day before. If you have children eating you may want to reserve a bit of plain chicken for their meal.
  3. Thinly slice the onion and cook, until clear and soft, in a pan and the 2 tablespoon oil.
  4. Add the chicken.
  5. Chop ¼ (or more if you like spicy) of the chipotle peppers and add to the chicken mixture.
  6. Mix in the chicken broth.
  7. Cook for 15 minutes on medium high.
  8. This is also delicious poured over rice, or added to a quesadilla, ect. The possibilities are endless!!!
Spicy Chipotle Roasted Salsa
  1. Preheat your oven to 415 degrees.
  2. Roast the tomatoes, onion and garlic on a cookie sheet for 15 minutes.
  3. Add the tomatoes, onion, peeled garlic, chipotle pepper, salt and cilantro to a blender or food processor and pulse about 7 times until smooth.
  4. Serve with chips or on top of tostadas.