Spicy Chipotle Pulled Chicken Tostadas

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(serves 4-5)

For the chicken:

-          2-3 lbs. chicken breast

-          One onion, chopped

-          4-5 cloves garlic, minced

-          ¼ cup of Frontera chipotle sauce (less to taste)

-          2 cans fire roasted, diced tomatoes

-          1 tbsp oregano

-          1 tsp cumin

-          1 tbsp smoked paprika

For the tostadas:

-          Siete Foods Tortilla, cooked to package instruction (or tortilla of your choice)

-          Sliced avocado

-          Queso fresco or Cotija, crumbled

-          Chopped cilantro

-          Chopped red onion

-          Squeeze of lime

-          Sriracha yogurt sauce (equal parts sriracha, equal parts greek yogurt)

 

1.       Saute onions, garlic until soft. Add the tomatoes, chipotle sauce and spices. Simmer for 5-10 minutes.

2.       Add mixture to blender and blend until mostly smooth.

3.       Add chicken breast to crockpot, cover with the mixture.

4.       Let cook for 7-8 hours on LOW setting. Shred with fork. Keeps in airtight container in fridge for up to 5 days.

5.       Assemble your tostada and enjoy!

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