Chicken Tinga Mini Tostadas

Paulette Lambert, director of the California Health and Longevity Institute at the Four Seasons, spends a lot of time entertaining and testing recipes that will be used in the Institute's Wellness Kitchen classes. “I love to make large salads and soups when I entertain,” she says. “I will often make Mexican food for a party because it’s really fun and everyone loves casual dining.” Try these mini tostadas with Lambert’s take on guacamole for a Cinco de Mayo get-together, or anytime you’re entertaining.
By / Photography By Naomi Henry | December 15, 2014

Ingredients

Chicken Tinga
  • 3 boneless, skinless, organic chicken breasts
  • 1 white onion, finely chopped, divided
  • 2 teaspoons garlic, chopped
  • 3 tomatoes
  • 1/2 can chipotle peppers in adobo sauce, or to taste
  • 2 teaspoons olive oil
  • Sea salt
  • Freshly ground black pepper
Assembly
  • 12 mini corn tortillas
  • Organic olive oil cooking spray
  • 2 cups lettuce, finely shredded
  • 3/4 cup guacamole (related recipe)
  • 4 ounces crumbled Cotija cheese

Instructions

Heat oven to 350°.

In a large pot over medium heat, add chicken breast, half of the onion, garlic and enough water to cover the chicken. Bring to a boil then reduce heat to simmer. Poach for 15 minutes or until the chicken is no longer pink. Remove chicken. When cool enough to handle, shred the meat. Set aside.

To the poaching liquid, add tomatoes, bring to a boil. Cook until tomato skins split open, approximately 6 to 8 minutes. Remove tomatoes with a slotted spoon. Place in a blender with chipotle peppers with sauce. Puree until smooth.

Meanwhile, in a large saute pan over medium heat add olive oil and saute the remaining onion until translucent.

Add tomato mixture to pan with the sauteed onions. Add the shredded chicken. Heat through. Season to taste with salt and pepper.

Place tortillas on baking sheet. Lightly coat with cooking spray. Bake in oven 8 to 10 minutes, or until crisp. Remove from oven.

To serve: Spoon chicken on each tortilla. Top with lettuce, 1 tablespoon guacamole and sprinkle with Cotija cheese.


Calories per serving: 75. Calorie equivalent: 1 ounce protein, 1/3 carbohydrate, 1 fat.

This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.

Related Stories & Recipes

Guacamole

Make this guacamole with chicken tinga mini tostadas or serve alongside tortilla chips.

The Wellness Kitchen by Paulette Lambert

The Wellness Kitchen by Paulette Lambert is hot off the press. Within it are 125 full-of-flavor and healthful recipes, along with the latest scientific information about nutrition and health, and menu...

Ingredients

Chicken Tinga
  • 3 boneless, skinless, organic chicken breasts
  • 1 white onion, finely chopped, divided
  • 2 teaspoons garlic, chopped
  • 3 tomatoes
  • 1/2 can chipotle peppers in adobo sauce, or to taste
  • 2 teaspoons olive oil
  • Sea salt
  • Freshly ground black pepper
Assembly
  • 12 mini corn tortillas
  • Organic olive oil cooking spray
  • 2 cups lettuce, finely shredded
  • 3/4 cup guacamole (related recipe)
  • 4 ounces crumbled Cotija cheese
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