Barbecued Chicken Tostados Ww 8 Pts Recipes

BARBECUE CHICKEN TOSTADAS

Barbecue Chicken Tostadas image

Lots of my recipes start out as fun ways to use leftovers-like this one! My kids love tostadas, so this day-after-cookout dinner was a big hit. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons lemon juice
2 tablespoons mayonnaise
1 tablespoon light brown sugar
1/8 teaspoon pepper
2 cups coleslaw mix
2 green onions, thinly sliced
1 cup baked beans
2-2/3 cups shredded cooked chicken
2/3 cup barbecue sauce
8 tostada shells
1 cup shredded smoked cheddar cheese

Steps:

Preheat broiler. Mix the first 4 ingredients; toss with coleslaw mix and green onions. Refrigerate until serving., Place beans in a small saucepan; mash with a potato masher until smooth. Cook over low heat until heated through, about 10 minutes, stirring frequently., Meanwhile, in another saucepan, mix chicken and barbecue sauce; cook over medium-low heat until heated through, about 10 minutes, stirring occasionally., To assemble, place tostada shells on ungreased baking sheets. Spread with beans; top with chicken mixture and cheese. Broil 3-4 in. from heat until tostada shells are lightly browned and cheese is melted, 1-2 minutes. Top with slaw. Serve immediately.

Nutrition Facts : Calories 612 calories, Fat 29g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 1113mg sodium, Carbohydrate 51g carbohydrate (21g sugars, Fiber 6g fiber), Protein 39g protein.

BARBECUED CHICKEN TOSTADOS WW 8 PTS

Barbecued Chicken Tostados Ww 8 Pts image

Make and share this Barbecued Chicken Tostados Ww 8 Pts recipe from Food.com.

Provided by AndreaVT96

Categories Mexican

Time 55m

Yield 7 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken thighs
1 cup barbecue sauce
4 1/2 ounces green chilies, chopped and drained
2 tomatoes, seeded and diced
1/2 small red onion, minced
1/4 cup chopped fresh cilantro
1 garlic clove, minced
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
8 (6 inch) fat free tortillas
1 cup fat-free refried beans, canned
8 scallions, finely chopped
1 cup reduced-fat monterey jack cheese, shredded
1/4 cup light sour cream

Steps:

Combine chicken, barbecue sauce and chiles in a large, nonstick saucepan; bring to boil.
Reduce heat and simmer, covered, until chicken is tender and cooked through, about 25 minutes Remove from heat and let cool.
Meanwhile, combine tomatoes. onion, chopped cilantro, garlic, vinegar, oil, and salt in medium bowl until blended. Set aside.
Preheat oven to 425 degrees. Spray a large, nonstick baking sheet with nonstick spray.
Place tortillas on baking sheet. Spread each with the beans, then top with then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes Top each tostado with the tomato mixture, sour cream and additional cilantro, if desired.

Nutrition Facts : Calories 307.3, Fat 8.8, SaturatedFat 2.8, Cholesterol 114.2, Sodium 753.1, Carbohydrate 23.3, Fiber 3, Sugar 12.1, Protein 32.6

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