Quick Easy Chicken Tostadas Recipes
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
QUICK & EASY CHICKEN TOSTADAS
Make and share this Quick & Easy Chicken Tostadas recipe from Food.com.
Provided by catalinacrawler
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- heat oil & salt in a skillet and fry corn tortillas until brown and crispy.
- shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.
- heat beans.
- layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.
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- Brush both sides of tortillas lightly with oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes.
- Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
- In a large skillet, heat 1 tsp oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and cook until fragrant stir for another minute. Add chicken and 1/4 cup water. Stir until chicken is warmed through and liquid is almost gone, about 2 minutes. Stir in lime juice and remove from heat.
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