YIELD: 8 servings
2 tablespoons of olive oil
1 1/2 large onion, cut into rings
1 can of stewed tomatoes
1 can of tomato sauce
1 can of chipotle peppers in adobo sauce
2 pounds of cooked and shredded
18 tostada shells
Sour cream to your taste
Lettuce & tomato to garnish
1. Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes.
2. Meanwhile, puree the stewed tomatoes, tomato sauce and chipotle peppers to your taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
3. Serve some of the finished dish over a tostada. Garish with lettuce & fresh tomatoes. Pour sour cream if you like. Hope you enjoy!
Photo and Recipe © of Jessica Miranda