Tinga

Adapted from Taste of Home

These are delicious and if you get the chicken going in the crock pot the morning of, super easy.  

Ingredients

• 3 cups shredded cooked chicken breast (I cooked mine in a the crock pot)
• 1-3 tsp. chipotle chile pepper (depending on how spicy you want it. I used 1 1/2 tsp)
• 2 cans (14.5 oz. each) petite diced tomatoes (I only used 1)
• 1 small onion quartered and thinly sliced
• 6 garlic cloves minced
• sour cream or plain greek yogurt (we prefer plain Greek yogurt these days)
• shredded cheese
• refried beans
• avocado, sliced
• lettuce
• 10 tostada shells

Directions

• Pour a little olive oil in skillet and saute onion and garlic for a few minutes until fragrant
• Add in chicken, tomatoes, and chipotle chile pepper. Cook over medium-high heat for 10 minutes or until heated through, stirring occasionally. Remove from heat.
• To serve, spread each tostada with a thin layer of refried beans and sour cream/plain yogurt. Top each tostada with chicken mixture, lettuce, cheese, avocado.