Name: Shredded chicken tostadas recipe
Total time: 30 min
Ingredients: 1 1/2lbs boneless skinless chicken breasts; 1 tablespoon olive oil; 2 (8 ounce) cans tomato sauce; 2 teaspoons white vinegar; 3 garlic cloves (minced); 4 teaspoons chili powder; 1 teaspoon ground cumin; 2 teaspoons oregano; ½ teaspoon sugar; salt and pepper (to taste); 4 plum tomatoes (seeded and diced); 1 small white onion (finely chopped); 2-3 jalapeño peppers (seeded and chopped); ½ cup fresh cilantro (chopped); 1 tablespoon fresh lime juice; salt (to taste); Guacamole; 1 cup shredded Mexican cheese blend; 8 corn tortillas; Cooking spray; 2 cups shredded romaine lettuce; 1 (16 ounce) can refried beans (warmed)

Description

Shredded chicken tostadas recipe with crispy tortillas topped with seasoned chicken, refried beans, guacamole, pico, lettuce, and cheese.

Ingredients

Units Scale

Mexican chicken

1 1/2lbs boneless skinless chicken breasts
1 tablespoon olive oil
2 (8 ounce) cans tomato sauce
2 teaspoons white vinegar
3 garlic cloves (minced)
4 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons oregano
1/2 teaspoon sugar
salt and pepper (to taste)

Pico De Gallo

4 plum tomatoes (seeded and diced)
1 small white onion (finely chopped)
2-3 jalapeño peppers (seeded and chopped)
1/2 cup fresh cilantro (chopped)
1 tablespoon fresh lime juice
salt (to taste)

Other

Guacamole
1 cup shredded Mexican cheese blend
8 corn tortillas
Cooking spray
2 cups shredded romaine lettuce
1 (16 ounce) can refried beans (warmed)

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Instructions

In a medium bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt, and pepper. Heat the oil in a large skillet over medium-high heat.
Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F).
Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.
To make the pico de gallo- In a bowl combine plum tomatoes, onion, peppers and cilantro. Add the lime juice and salt. Mix well. Cover and refrigerate for 1 hour.
To prepare tostada shells- Pre-heat the oven to 375 degrees F. Spray tortillas on both sides with cooking spray and place onto a baking sheet.
Place into the oven and bake turning once for 10 minutes or until crispy and light brown.
Spread a layer of guacamole on each tostada shell, followed by a layer to refried beans. Add some of the shredded chicken and top with lettuce, cheese, and pico de gallo.

Nutrition

Serving Size:
Calories: 600
Sugar: 13 g
Sodium: 1765.4 mg
Fat: 19.5 g
Carbohydrates: 54.2 g
Protein: 55.5 g
Cholesterol: 143.3 mg