Ingredients
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
- ½ 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)
- ½ 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)
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.