Chicken-Chile Tostadas

Chicken-Chile Tostadas
Chicken-Chile Tostadas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    cup prechopped onion

  • 1

    teaspoon bottled minced garlic

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon ground chipotle chile pepper

  • 1/4

    teaspoon ground cinnamon

  • 1

    pound ground chicken breast

  • 1/2

    cup bottled fat-free salsa

  • 1/4

    cup water

  • 1/2

    teaspoon salt

  • 2

    tablespoons chopped fresh cilantro

  • 1

    teaspoon lime juice

  • 4

    (6-inch) corn tortillas (or El Paso or Ortega tostada shells)

  • 1

    cup shredded iceberg lettuce

  • 1

    cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese

  • 1/4

    cup reduced-fat sour cream

Directions

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat. While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp (or just use El Paso tostada shells). Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.

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