You must be logged in to post a review.
This is an easy, spicy, delicious meal!
For the chicken:
In a large sauce pan, boil your chicken until it is fully cooked (about 15 minutes). Once cooled, shred your chicken. This step can be done the day before. If you have children eating, you may want to reserve a bit of plain chicken for their meal.
Thinly slice the onion and cook, until clear and soft, in a pan with the oil. Add the chicken. Chop 1 (or more if you like spicy) of the chipotle peppers and add to the chicken mixture. Mix in the chicken broth. Cook for 15 minutes on medium high.
For the toppings:
Put all of your ingredients in separate bowls. Allow everyone to assemble their own tostadas (this is my children’s favorite part!).
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
A delicious and easy recipe perfect for summer! The corn salsa tastes identical to the one from Chipotle.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!