|2 cups||onions, thinly sliced|
|2 tbsp||vegetable oil|
|1 package||tinga de pollo, chicken tinga seasoning mix|
|1 cup||tomato sauce|
|2 1/2 cups||cooked chicken, shredded|
- Cook onions in hot oil in large skillet on medium heat until tender.
- Stir in seasoning mix, tomato sauce and water. Bring to boil.
- Stir in chicken. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.
- Serve chicken on tostada shells with sour cream and shredded lettuce, if desired.
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