Chicken Tinga (Low Carb/Fat Friendly)

katrinapri

2 tablespoons olive oil
2 tbs garlic chopped
1 large onion, diced
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1/2 cup Chopped cilantro
2 pounds shredded cooked chicken breast
16 tostada shells
1/2 cup sour cream
Salt and pepper

Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
To serve, mound the chicken onto tostada shells or a bed of lettuce, and garnish with a dollop of sour cream, shredded cabbage, cilantro, or Cotija cheese