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Chicken-Chile Tostadas

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Chicken-Chile Tostadas 0 Picture

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

Details

Preparation

Step 1





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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