I make these Creamy Chipotle Chicken Tostadas on weeknights when I'm craving some comfort food.
The creamy, gooey chicken is ultra-satisfying, and when you combine it with refried beans and warm tostada shells you'll have a crunchy delight on your hands 🙂
How To Make Creamy Chipotle Chicken Tostadas
There are plenty of good options for the chicken, so feel free to use your preferred cooking method.
Lately I default to the brine-and-bake method when shredded chicken is called for, so that's what I used for this batch.
Start by adding 1/4 Kosher or sea salt to a mixing bowl along with a single quart of cold water. Stir to dissolve the salt and let your chicken breast rest in this brine for 30-60 minutes.
Even a 30-minute swim will give you a nice bump in flavor, so I try to do this whenever time allows.
Once brined I just plop that chicken breast in the oven for 20 minutes or so (400F). It's a great hands-off method that I use frequently.
But again, feel free to cook the chicken as you see fit as it's the sauce that's the key to this recipe!
For the chipotle sauce, start by cooking 1/4 onion and a whole, peeled garlic clove in some oil over medium heat.
Once the onion is starting to brown I usually add a single tablespoon of flour directly to the pan, stirring for a minute or so.
This will thicken up the sauce and help it cling to the chicken, but you can consider this flour step optional.
Then we'll add:
Bring this mixture up to temp and then give it a whirl in a blender or food processor.
You can use less chipotle for a milder version.
Add the blended sauce back to the pan and drizzle in 1/4 cup heavy cream.
Feel free to use any heavy cream substitutes that you have on hand.
Reduce heat to medium-low and bring this mixture up to temp gently.
Once it's combined you can take a final taste for seasoning.
I added another pinch of salt, some freshly cracked black pepper, and a spoonful of adobo sauce from the can for a bit more heat.
It's a creamy, fiery delight and it will be a great sauce to add to your repertoire.
Once you're happy with the seasoning you can add the cooked, shredded chicken, combining well.
But don't eat it all yet!
Once you've got this chicken on hand then everything else is a bonus, so feel free to get creative with the toppings. If you start with a base of refried beans and chicken, like this:
Then you really don't need much else.
So for this batch I topped with:
crumbled Queso Fresco What is Queso Fresco?
freshly chopped cilantro
a final squeeze of lime
And they were perfect!
That final squeeze of lime really brightens up the chicken so I usually serve it up with some lime wedges.
And don't forget that you can always bake your own tostada shells if you don't have any on hand. That's what I did for this batch and it is super easy.
You're just rubbing some oil on corn tortillas and giving them 4 minutes per side in the oven (400F). Keep in mind that this technique works best with thin tortillas. More info on baking your own tostada shells.
Okay, please keep these Creamy Chipotle Chicken Tostadas in mind for weeknights when you're craving some comfort food.
The creamy, gooey chicken hits all the savory notes and makes for a unique, satisfying meal.
Creamy Chipotle Chicken Tostadas
For the Chipotle Chicken:
- 1 chicken breast
- 1/4 onion
- 1 garlic clove
- 2 chipotles in adobo
- 1 tablespoon flour (optional)
- 3/4 cup stock
- 1/4 cup heavy cream
- 1/4 teaspoon Mexican oregano
- 1/8 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
For the tostadas (fixings are optional):
- 6-8 tostada shells
- cheese (I used Queso Fresco)
- 1 cup refried beans
- freshly chopped cilantro
- 2 limes
- You are welcome to cook the chicken with your preferred method. When shredded chicken is called for I usually default to the brine-and-bake method, so that's what I used for this batch. Start by adding 1/4 cup Kosher or sea salt to a mixing bowl along with a single quart of cold water. Stir to dissolve the salt and then add the chicken breast, letting it rest in the brine for 30-60 minutes. Once brined, pat it dry and bake in the oven for 20 minutes (400F) or until the insides of the chicken register 160F. Once cooked you can set the chicken aside to rest for a few minutes, and then shred it using two forks.
- I usually start the sauce once the chicken goes in the oven. Start by cooking 1/4 onion and a whole, peeled garlic clove in a glug of oil over medium heat. Once the onion is starting to brown I usually add a single tablespoon of flour, stirring for a minute or so. This flour step will help thicken up the sauce but you can consider it optional. Add 3/4 cup stock, 2 chipotles in adobo, 1/8 teaspoon salt, 1/4 teaspoon Mexican oregano, and some freshly cracked black pepper. Bring this mixture up to temp and then give it a whirl in blender or food processor.
- Add the blended chipotle sauce back to the pan and reduce the heat to medium-low. Add 1/4 cup heavy cream and bring it up to temp gently, combining well. Give a final taste for seasoning. I added another pinch of salt, some black pepper, and a spoonful of adobo sauce to this batch. Tip: adding some of the adobo sauce from the can is a quick way to give it a bit more heat.
- Once you're happy with the flavor of the chipotle sauce you can add the cooked, shredded chicken to the pan, combining well over medium-low heat.
- If you want to bake your own tostada shells, see How To Bake Tostada Shells. If you're using store-bought tostada shells be sure to warm them up for a few minutes before serving.
- There's leeway on the fixings, so feel free to get creative. I really like a thin layer of refried beans underneath the chicken, so I usually recommend starting with a simple beans and chicken combo. I used these refried beans. For this batch I gave each tostada shell a layer of refried beans, creamy chipotle chicken, crumbled Queso Fresco, freshly chopped cilantro, and a final squeeze of lime. And they were perfect 🙂
- Serve immediately. Store leftover chicken in the fridge where it will keep for a few days.
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