Chipotle Chicken Tostadas

---

Recipe by julie gutierrez, as published in february 2011 issue of all you magazine.

---

Steps

---

Place chicken in a single layer in a large pot and cover with water.

---

Bring to a boil , cover , reduce heat and simmer until cooked , about 7 minutes.

---

Drain , transfer chicken onto a bowl or plate , let cool and shred.

---

In a large , deep skillet , heat 1 cup oil until it reaches 360 degrees fahrenheit.

---

Fry 1 tortilla for about 1 minute or until crisp , flipping the tortilla halfway through.

---

Remove tortilla onto a plate.

---

Let oil return to 360 degrees and repeat.

---

Warm the remaining 1 tablespoons oil in a separate skillet over medium heat.

---

Add onion and bell pepper , salt and pepper , and cook 7 minutes.

---

Stir in adobo sauce and chicken , and saute for 2 minutes.

---

Top the tortillas with the chicken mixture , lettuce and tomato , cheddar cheese and sour cream.

---

Ingredients

---

boneless skinless chicken thighs, vegetable oil, corn tortillas, onion, green bell pepper, salt and pepper, adobo sauce, iceberg lettuce, tomatoes, cheddar cheese, sour cream