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Recipe

Rotisserie Chicken Tinga Tostadas

A traditional Mexican-style chicken tinga made weeknight-friendly with rotisserie chicken, simmered in a smoky tomato and chipotle sauce, then piled onto crispy tostadas.

Author By Matt Campbell
4.8
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If you have a rotisserie chicken and about 25 minutes, you are dangerously close to one of my favorite weeknight wins: chicken tinga tostadas. Tinga is a traditional, homey dish from Mexico that gets its signature flavor from a tomato base, a good amount of onion, and chipotle chiles in adobo for that smoky, spicy depth that tastes like you worked harder than you did.

This version keeps things authentic where it counts, like the sauce, the gentle simmer, and the way the onions melt into everything. We just borrow a shortcut that busy cooks deserve: store-bought rotisserie chicken. The result is cozy, punchy, and crisp-edged thanks to tostadas. Plus, it is the kind of dinner where everyone can build their own plate and nobody complains, which is basically a culinary miracle.

Why It Works

  • Big flavor, low drama: chipotle and tomato do the heavy lifting, rotisserie chicken makes it fast.
  • Traditional texture: onions get soft and sweet, sauce gets silky, chicken stays juicy.
  • Weeknight-friendly build: simmer the tinga while you prep toppings, then assemble at the table.
  • Great for picky eaters: keep toppings mild, and let the heat live in the sauce or on the side.

Pairs Well With

Storage Tips

Store the tinga, not the tostadas. Keep the chicken mixture separate so the tostadas stay crisp.

  • Fridge: Cool tinga completely, then store airtight for up to 4 days.
  • Freezer: Freeze in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge.
  • Reheat: Warm gently in a skillet over medium-low with a splash of chicken broth or water to loosen the sauce.
  • Toppings: Lettuce and crema are best fresh. If you pre-slice avocado, squeeze with lime and press plastic wrap directly on the surface.

Common Questions

Is chicken tinga supposed to be spicy?

It can be, but you control it. Start with 1 chipotle chile plus 1 tablespoon adobo sauce for mild-medium. Add more to taste. You can also serve extra chipotle on the side for heat-lovers.

Can I make this without a blender?

Yes. Use crushed tomatoes instead of whole tomatoes, mince the chipotle very finely, and whisk everything together in the pan. It will be a bit more rustic, still delicious.

What makes this “traditional”?

Tinga is classically built from tomatoes, onion, and chipotle in adobo, simmered into a saucy stew that coats shredded meat. Using rotisserie chicken is the shortcut, but the flavor base and method stay true.

Can I use tortillas instead of tostadas?

Absolutely. Spoon the tinga into warm corn tortillas for tacos. If you want that tostada crunch, toast tortillas in the oven until crisp.

What if my sauce tastes too smoky or too spicy?

Add a little more tomato (or a pinch of sugar), then finish with lime juice. Acid brightens everything and pulls the heat back into balance.

The first time I made tinga on a weeknight, I was fully expecting it to taste like a shortcut. You know that vibe where dinner is fine, but it is not memorable. Then the onions hit the pan, the chipotle hit the blender, and suddenly my kitchen smelled like I had a plan. Now it is my go-to when I want something that feels traditional and comforting, but I also want to eat before I start questioning my life choices. Rotisserie chicken is not cheating. It is strategy.