These quick and easy Chicken Tinga Tostadas might just be your new Taco Tuesday recipe! Healthy baked tostada shells are layered with refried beans, shredded chicken, Tinga sauce, and toppings like lettuce, tomatoes, and Cotija cheese.
Corn Tortillas | Lime Juice Onion | Garlic | Chipotles In Adobo Fire Roasted Diced Tomatoes Oregano | Cumin | Paprika Shredded Chicken | Refried Beans Avocado | Tomatoes | Cotija Cheese
Whisk together oil, lime juice, and salt and brush both sides of tortillas with the mixture. Bake on a baking sheet at 375°F for 12-14 minutes, flipping once.
Saute the onion and garlic. Combine tinga sauce ingredients in a high-speed blender. Blend until the sauce is completely smooth.
Bring sauce to boil and simmer for 10 minutes. Stir in shredded chicken and mix until it is completely coated in the sauce.
Spread refried beans onto each baked tostada and layer with shredded chicken in Tinga sauce, shredded lettuce, avocado slices, diced tomatoes, and Cotija cheese.