Chicken-Chile Tostadas

"From Cooking Light's superfast column, which means great for a weeknight or lunch."
 
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Ready In:
35mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Preheat oven to 400.
  • Heat oil in large nonstick skillet over med-high.
  • Add onion and garlic; saute 2 min or til onion begins to soften.
  • Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly.
  • Add chicken; cook 4 min or til chicken is done, stirring to crumble.
  • Add salsa, water, and salt; cook 3 min or til 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 min or til slightly crisp.
  • Place 1 tortilla on each of 4 plates; top each with 1/4 of the chicken, lettuce, and cheese. Top with sour cream if desired.

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Reviews

  1. These were a hit! I used more like a pound and a half of ground chicken to make sure I had enough, used salsa verde, and a box of tostada shells. I used shredded 4 cheese Mexican for the cheese. I'll be making these again since we eat a lot of tostadas around here. Thanks!
     
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RECIPE SUBMITTED BY

I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
 
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