A flavorful and easy-to-make Mexican-inspired dish perfect for any meal.
Place the chicken breasts in a large pot with half of the sliced onion, garlic cloves, and enough water to cover. Bring to a boil and cook until the chicken is fully cooked, about 20 minutes.
Ensure the chicken is fully submerged in water for even cooking.
Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.
Shredding the chicken while it's still warm makes the process easier.
Heat oil in a skillet over medium heat. Add the remaining sliced onion and sauté until translucent.
Stir the onions frequently to prevent burning.
Blend the tomatoes, chipotle chiles, and chicken bouillon in a blender until smooth.
Adjust the number of chipotle chiles based on your spice preference.
Pour the sauce into the skillet with the sautéed onions. Add the shredded chicken and stir to combine. Simmer for 5 minutes.
Simmering allows the flavors to meld together.
Spread sour cream on each tostada, top with the chicken mixture, and garnish with shredded lettuce.
Serve immediately to keep the tostadas crispy.
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