[cooked-sharing]
Preheat the oven to 325
Pat the chicken dry using a paper towel and place in a Dutch oven or heavy bottom pan with a lid
Season both sides of the chicken with Kosher salt, pepper, garlic powder, and cayenne pepper
Mix the BBQ sauce and chipotles and adobo sauce together
Pour the Chipotle BBQ sauce over the chicken making sure it is covered in sauce
Place the lid on the pan and bake for 90 minutes
When the chicken has cooked, used two forks to gently shred the chicken in the Chipotle BBQ sauce
Preheat the oven to 425
Place the corn tortillas on a baking sheet and lightly coat each side with a tiny drizzle of olive oil
Bake for about 8 mins until the tortillas are crispy
Sprinkle the pepper jack over 4 of the tortillas and stack the remaining 4 tortillas on top
Place back in the oven for about 3-5 minutes until the cheese is melted
Top each tostada stack with a dollop of Chipotle Sour Cream
Garnish with sliced red onion, sliced jalapeños, and fresh cilantro
Ingredients
Directions
Preheat the oven to 325
Pat the chicken dry using a paper towel and place in a Dutch oven or heavy bottom pan with a lid
Season both sides of the chicken with Kosher salt, pepper, garlic powder, and cayenne pepper
Mix the BBQ sauce and chipotles and adobo sauce together
Pour the Chipotle BBQ sauce over the chicken making sure it is covered in sauce
Place the lid on the pan and bake for 90 minutes
When the chicken has cooked, used two forks to gently shred the chicken in the Chipotle BBQ sauce
Preheat the oven to 425
Place the corn tortillas on a baking sheet and lightly coat each side with a tiny drizzle of olive oil
Bake for about 8 mins until the tortillas are crispy
Sprinkle the pepper jack over 4 of the tortillas and stack the remaining 4 tortillas on top
Place back in the oven for about 3-5 minutes until the cheese is melted
Top each tostada stack with a dollop of Chipotle Sour Cream
Garnish with sliced red onion, sliced jalapeños, and fresh cilantro