Baked Chicken Tostadas
You can never have too many hor d'oeuvre recipes, so give Baked Chicken Tostadas a try. One portion of this dish contains about 20g of protein, 4g of fat, and a total of 278 calories. This dairy free recipe serves 4 and costs $1.09 per serving. This recipe from My San Francisco Kitchen requires garlic, chicken broth, romaine lettuce, and cilantro. A couple people made this recipe, and 28 would say it hit the spot. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is good. Vegetarian Baked Tostadas, Baked Mexican Tostadas, and Black Bean & Veggie Baked Tostadas are very similar to this recipe.
Servings: 4
Preparation duration: 120 minutes
Cooking duration: 130 minutes
Ingredients:
1 cup black beans
¾ cup chicken broth
1 tsp chili powder
Cilantro, salsa, sour cream and guacamole for topping
1 cup cooked white rice
2 tsp cumin
4 flour tortillas
2 cloves garlic, minced
1 tsp pepper
2 cups romaine lettuce
¼ tsp salt
2 boneless, skinless chicken breasts
Equipment:
slow cooker
oven
Cooking instruction summary:
Add chicken, chicken broth, garlic, cumin, chili powder, cayenne pepper, salt and pepper to a crock pot and turn to "high" for 2 hours.Turn crockpot down to low.Preheat oven to 325 degrees F.Spray tostada pans with non-stick cooking spray and place the tortillas inside, pressing against the mold.Bake for 5-10 minutes, until tortillas begin to turn golden brown. The longer you leave them in, the more crispy they will be - but careful not to burn!Remove baked tostada shells from pans and place on a plate.Shred the chicken using two forks.Fill the tostada shells with lettuce, chicken, rice and black beans, then top with salsa, cilantro, sour cream and guacamole.
Step by step:
1. Add chicken, chicken broth, garlic, cumin, chili powder, cayenne pepper, salt and pepper to a crock pot and turn to "high" for 2 hours.Turn crockpot down to low.Preheat oven to 325 degrees F.Spray tostada pans with non-stick cooking spray and place the tortillas inside, pressing against the mold.
2. Bake for 5-10 minutes, until tortillas begin to turn golden brown. The longer you leave them in, the more crispy they will be - but careful not to burn!
3. Remove baked tostada shells from pans and place on a plate.Shred the chicken using two forks.Fill the tostada shells with lettuce, chicken, rice and black beans, then top with salsa, cilantro, sour cream and guacamole.
Nutrition Information:
covered percent of daily need
