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1 hr 20 min
lb boneless skinless chicken breasts
medium yellow onion, quartered
whole clove garlic
large vine-ripened tomato, quartered
can (7 oz) chipotle chiles in adobo sauce
cup canola oil
large yellow onion, chopped
large vine-ripened tomatoes, chopped
clove garlic, chopped
Salt to taste
package (4.5 oz) Old El Paso™ tostada shells (12 shells)
Toppings, if desired
head iceberg lettuce, finely shredded
ripe avocados, pitted, peeled, and sliced
cups crumbled queso fresco or cotija (white Mexican) cheese
cups crema (Mexican-style cream) or sour cream
cups Old El Paso™ Thick ‘n Chunky salsa
In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.
This chicken mixture can also be used as a filling for flautas, gorditas and tacos.
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