Shredded chicken simmers in chipotle tomato sauce and lands on crisp tortillas with beans.
18 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the onion in a pan for 5 minutes until softened.
Add the tomato puree, chipotle pepper, and salt.
Boil the sauce for 8 minutes until thickened.
Add the shredded chicken to the sauce and cook for 10 minutes.
Divide the beans, tinga, and cream over the tostadas.
💡 Tip: Resting the chicken in the sauce for 10 minutes helps the fibers absorb flavor.
🍽️ Serving suggestion: Serve crisp with avocado, lime, and cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
30
g protein
44
g carbs
16
g fat
5.5g
Sugar
1.9g
Fiber
121.4mg
Sodium
7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (57%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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