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Spicy Shredded Chicken Tostadas

Spicy Shredded Chicken Tostadas
  • Prep 5 min
  • Total 18 min
  • Servings 8
Updated July 17, 2017


  • 4 tablespoons chipotle peppers in adobo sauce
  • 1 (15 oz) can Muir Glen™ diced tomatoes
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1/2 small onion, finely minced
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups shredded cooked chicken
  • 2 cups refried beans
  • 8 baked Old El Paso™ tostada shells
  • Pickled onion, to taste
  • Cilantro, to taste


  • 1
    Place chipotle peppers and diced tomatoes in a blender with 1/2 cup of water. Purée until smooth.
  • 2
    Heat olive oil in a large nonstick pan over medium-high, sauté minced onion, garlic cloves, cumin, salt and pepper until soft and translucent, about 4 minutes. Add tomato mixture and bring to a boil.
  • 3
    Add shredded chicken and heat through. Spread refried beans over each tostada, top with spicy shredded chicken and garnish with pickled onion and cilantro. Serve and enjoy!

Expert Tips

  • Purchase a rotisserie chicken from your grocery store to save time.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Spice up your Cinco de Mayo with spicy chicken tostadas! Perfect for a crowd, this spicy chicken is a great option for your guests to customize their own tostada.
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