Forever Yours 1.5 Quart | Chicken Tinga Tostadas

If you need an easy weeknight dinner, these tostadas are it! I make them with leftover chicken all the time. The sauce has a smokey flavor and if you use chipotle sauce instead of the whole chipotle peppers, this dish will not be too spicy. It takes about 40 minutes from start to finish and this recipe will serve 4 people. Most of that time is letting the dish simmer, prep time is approximately 10 minutes.

Tinga is also used for taco fillings. You might want to make extra and save some for the freezer. That is exactly what I did using my Forever Yours 1.5 Quart CorningWare dish. My kind collector friends from Tennessee gifted it to me. A special thanks to Stuart and Serena.

Forever Yours is a pretty pattern with pink hearts and green stems. It was produced 1990 - 1994. It coordinates with Corelle dinnerware. I have the dinnerware and I am missing the drinking glasses. If you spot them, let me know. I use the clear glass lids but the lids to this pattern are a brownish color - Pyrex fireside tint lids. The casserole dish is beige, either lids look good.

Chicken Tinga Tostadas

Ingredients

12 Tostadas

1 lb Shredded Chicken

4 Roma Tomatoes

1 Garlic Clove

1 1/2 Cups Onion sliced very thin

10 oz Chipotle Sauce, canned (or whole peppers for spicier)

1 Tablespoons Chicken Bouillon Powder

1 teaspoon oregano

3 Tablespoons Olive Oil

Salt and Pepper to taste

Garnishes

1/2 Cup Queso Fresco, crumbled

1 Cup Lettuce, shredded

1/2 Cup Sour Cream

Directions

1. In a small pot boil the tomatoes for 10 minutes and transfer to a blender with 1/2 cup of the water. Add the chipotle sauce, oregano,garlic clove, chicken bouillon, salt and pepper. Blend until smooth and set aside.

2. In a large saucepan, heat the oil on medium-low.

3. Add the slices of onion and cook until translucent, about 7 minutes

4. Add the sauce to the saucepan with onions, cook on medium for 15 minutes. The sauce will reduce and then turn the heat to low.

5. Add the shredded chicken and mix well. Cover the pan and simmer for 10 minutes. Taste for salt.

6. Serve on a tostada with lettuce, cheese and sour cream.