Inspired by chicken tinga, the tangy, spiced tomato-based sauce is the star of this crowd-pleasing recipe, giving rotisserie chicken a (really good) reason to shine. Make a double batch of the smoky sauce, then use it for enchiladas or to drizzle over your morning eggs.
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- Yields:
- 4 serving(s)
- Total Time:
- 40 mins
- Cal/Serv:
- 566
- 3
jalapeños, 1 thinly sliced and 2 seeded and finely chopped, divided
- 3 tbsp.
fresh lime juice, divided
-
Kosher salt and pepper
- 1/4 tsp.
plus a pinch of sugar
- 1 tbsp.
olive oil
- 1
small Vidalia onion (about 4 ounces), chopped
- 2
cloves garlic, finely chopped
- 2 tbsp.
tomato paste
- 2 tsp.
chili powder
- 1 tsp.
ground cumin
- 1 tsp.
dried oregano
- 1
8-ounce can tomato sauce
- 3 c.
shredded rotisserie chicken
- 2
avocados, diced
- 8
corn tostadas, warmed
- 1/2 c.
crumbled cotija cheese
Directions
-
- Step 1In small bowl, combine sliced jalapeño, 1 Tbsp lime juice, and a pinch each of salt and sugar.
- Step 2Heat oil in medium saucepan on medium. Add onion and half of chopped jalapeño and cook, stirring occasionally, until tender and slightly golden, 4 to 5 minutes. Stir in garlic and cook 1 minute.
- Step 3Stir in tomato paste, chili powder, cumin, and oregano and cook, stirring constantly, 1 minute.
- Step 4Add tomato sauce, 1/2 cup water, and 1/4 teaspooon each sugar, salt, and pepper and gently simmer, stirring occasionally, until thickened, 8 to 10 minutes.
- Step 5Remove from heat, transfer to blender and puree until smooth. Transfer to large bowl and toss with chicken.
- Step 6Meanwhile, in second small bowl, lightly mash avocados, remaining chopped jalapeño and 2 tablespoons lime juice and 1/4 teaspoon salt. Spread on tostadas, top with chicken and sprinkle with cotija and pickled jalapeño.
NUTRITIONAL INFORMATION (per serving): About 566 calories, 43 g fat (11 g saturated), 67 mg cholesterol, 1,231 mg sodium, 39 g carbohydrates, 11 g fiber, 7 g sugar (0.5 g added sugar), 25 g protein
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
