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Chicken Tinga Tostaditas-shredded chicken with chipotle mayo, onions, tomatoes, scallions, cilantro, black olives, avocado on top of tortilla chips and served on a white platter.
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5 from 1 vote

Chicken Tinga Tostaditas

This Chicken Tinga Tostaditas recipe is a mini version of the authentic Mexican staple served on crispy tortilla chips!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 5
Calories: 333kcal
Author: Catherine Arena

Ingredients

  • 2 chicken breasts boiled and shredded
  • 1 onion chopped
  • salt to taste
  • bag of tortilla chips

Toppings

  • 2 roma tomatoes sliced and cubed
  • 1 avocado cubed
  • small can sliced black olives

OPTIONAL

  • 1-2 scallions chopped
  • cilantro for topping

Chipotle Mayo

  • ½ cup mayonnaise
  • 1-2 chipotle in adobo sauce

Instructions

Boil and Shred Chicken

  • Over medium heat boil chicken breasts in a small pot for 15 to 20 minutes. Shred chicken using two forks to separate and shred chicken.

Chipotle Mayo

  • In a small chopper or blender blend the mayonnaise and one chipotle pepper from can. Add salt to taste. 
    Taste mayo and if you would like a spicier blend add another chipotle pepper to mayonnaise.  Set aside.

Preparing Tostaditas

  • Chop the onion, scallions, tomatoes and avocado.
    Mix shredded chicken with about 4 tablespoons of the chipotle mayo and onion. 
    Add more mayo if desired. Add salt to taste. 
  • Add a spoonful of chicken mixture onto a tortilla chip and continue on other chips until mixture is done.
    Top each chip with chopped tomatoes, scallion, cilantro, olives and avocado. Enjoy!

Nutrition

Serving: 5g | Calories: 333kcal | Carbohydrates: 6g | Protein: 20g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 252mg | Potassium: 620mg | Fiber: 3g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 10.6mg | Calcium: 17mg | Iron: 0.7mg