Ingredients:

2lbs skinless and deboned chicken tenders
1  onion (sliced)
1/2 an onion (for the chicken stock)
2-3 cans of chipotle salsa
1 bag of mission tostadas
1/2 of a head of lettuce
2-3 avocados
1 pkg La Vaquita queso fresco(white cheese)
salt, pepper, chicken boullion, tomato boullion, and comino to taste.

Preparation:

In a large pot, boil the 2lbs of chicken. Add 1/2 of an onion, salt, pepper, garlic powder and onion powder to taste. Do not throw away the stock, set it aside. In a medium skillet, take the slices of the onion and grill them til slighty tender. While u are cooking the onions and once the chicken has been cooked, take it out of the pot and put on a plate and quick freeze it in the freezer. Shred the chicken when it cools and set aside. Place back in the pot all of the ingredients and let boil on medium-high for 10 mins and then lower the temp to medium-low and simmer for another 6-7mins. Take a tostada and top it with the chicken,queso fresco, lettuce and avocado. Enjoy! :)