Cheater chicken tinga tostadas from What to Cook When You Don't Feel Like Cooking (page 31) by Caroline Chambers

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Notes about this recipe

  • spatterson88 on December 23, 2025

    I made this with a whole can of chiles in adobo, and it was too spicy for me. But that’s easy to adjust and this will be on repeat!

  • mdagl on November 30, 2025

    Yum! Will be making this again. Served with pickled red onions, sour cream, and shredded lettuce.

  • lean1 on April 08, 2025

    made the chicken part of the dish and used it over cooked rice. I used Spanish paprika for flavor and took the seeds out of the chili, used 1/2 of a 28 oz can of whole tomatoes pureed in the food processor.and three cups of leftover roasted chicken. Just like I ate in Mexico. Will make again some time. Pretty easy to do.

  • SpatulaCity on April 03, 2025

    Good! I cooked in the slow cooker for two hours. Used 1 chipotle in adobo, and added smoked paprika for extra smokiness without too much heat. Served with canned black beans instead of refried for less fat.

  • Jviney on January 22, 2025

    Ten-year-old said it replaces his favorite meal of tacos…?! Recipe notes say it feeds two but I think closer to three or four. Very good, very flavorful, one fully loaded tostada was enough for me. Quick and easy.

  • MollyB on January 16, 2025

    Very tasty and quick recipe that made a nice dinner from leftover chicken and half a can of refried beans I had in the fridge. This will be in my regular rotation! ETA: I just made this again, then mixed leftover chicken tinga with black beans and some cheese (about equal parts) for a burrito filling, and it was one of the best burritos I've made.

  • ginger2212 on December 28, 2024

    Such a great quick and easy recipe to have up your sleeve with leftover chicken! Flexible toppings for whatever you have in the fridge.

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