Shredded Chicken For Tostadas (Tinga)

1. Place chicken breasts in large pot and add water to cover. Add salt.

2. Turn water up to boiling and let simmer until chicken is cooked through.

3. Once chicken is cooked, remove from pan and shred. Set aside.

4. Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.

5. Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).

6. Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.

7. Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.

8. Mix chicken and salsa together and serve warm on tostadas.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	13.6 g
Energy	117.232 kCal
Water	236.9526 g
Calcium, Ca	23.7 mg
Sodium, Na	4.74 mg
Total lipid (fat)	13.6 g
Fatty acids, total saturated 16:0	1.1016 g
Fatty acids, total saturated 8:0	0.4488 g
Choline, total	0.0272 mg
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	0.3808 g
Ash	0.1659 g
Fatty acids, total saturated 18:1 undifferentiated	1.5504 g
Copper, Cu	0.0166 mg
Fatty acids, total saturated 18:2 undifferentiated	0.2176 g
Fatty acids, total saturated 14:0	2.2304 g
Fatty acids, total saturated 12:0	6.392 g
Fatty acids, total polyunsaturated	0.2176 g
Phytosterols	12.92 mg
Fatty acids, total saturated 6:0	0.0272 g
Vitamin K (phylloquinone)	3.3592 g
Fatty acids, total saturated	11.084 g
Fatty acids, total monounsaturated	1.5504 g
Vitamin E (alpha-tocopherol)	0.5182 mg
Magnesium, Mg	4.74 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Chicken breast	3	0	0	0
Onion	3	0	0	0
Tomato	3	0	0	0
Water	1 cup	0	0	0
Vegetable oil	1 tablespoon	117.232	0	13.6
chipotle chile	1 can	0	0	0
tostada	0	0	0	0