HOT DISH FOR A COLD DAY

CHICKEN TINGA TOSTADAS

**As Seen on The 10! Show. 1/5/09

This is a quick, easy and economical dish to make for a party, football games or dinner!
It can be as mild or spicy as you like, easy for the kids to help and "men love it"!

You can find chipotles in most grocery stores in the International isle. I like the LaMorena brand the best.

You can serve it on individual tostadas or break them up and make a messy, but delicious, nacho platter.

And remember..

If nothing else...EAT!!!


Ingredients

* 6 bone-in chicken breast halves
* 7 medium onions, thinly sliced
* 1 clove garlic, chopped
* 1/4 cup vegetable oil
* 6 medium tomatoes
* 1 (7 ounce) can chipotle peppers in adobo sauce
* 1 tablespoon chicken bouillon granules
* 16 tostada shells
* 1 cup sour cream
* salt and pepper to taste

Directions

1. Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
2. Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
3. Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
4. To serve, each person spreads some sour cream on their tostada shell, and tops with chicken and shredded lettuce.

for a video of this dish go to:

www.the10!show.com
look for the link to Game Day Recipes