CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
SHREDDED CHICKEN TOSTADAS
These flavorful tostadas are super easy and family-friendly. You won't believe how tender and juicy the chicken comes out. Just load the tostadas with your favorite fresh toppings, and you'll have one simple, sensational meal. -Lisa Kenny, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 378 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 858mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.
CHIPOTLE CHICKEN TOSTADAS
These chicken tostadas are perfect served as a simple weeknight meal or when you want to wow guests without spending all day in the kitchen. Just the right amount of smoky spiciness from the peppers and a nice creaminess from the cheese.
Provided by Jaay
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
- Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
- While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
- Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
- Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 16.7 g, Cholesterol 100.7 mg, Fat 27 g, Fiber 2.6 g, Protein 24.6 g, SaturatedFat 15.1 g, Sodium 452.2 mg, Sugar 1.2 g
SHREDDED CHICKEN AND CORN TOSTADAS
Put a flavorful chicken fiesta on your dinner table in less than 30 minutes!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
- Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
- In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 27 g, Cholesterol 34.5 mg, Fat 11.3 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 5.7 g, Sodium 945.5 mg, Sugar 4.9 g
SHREDDED CHICKEN FOR TOSTADAS (TINGA)
Make and share this Shredded Chicken for Tostadas (Tinga) recipe from Food.com.
Provided by mariposa13
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in large pot and add water to cover. Add salt.
- Turn water up to boiling and let simmer until chicken is cooked through.
- Once chicken is cooked, remove from pan and shred. Set aside.
- Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
- Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
- Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
- Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
- Mix chicken and salsa together and serve warm on tostadas.
SHREDDED CHICKEN AND CORN TOSTADAS
Old El Paso® Favorite Recipe! Put a flavorful chicken fiesta on your dinner table in less than 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
- Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
- In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.
Nutrition Facts : Calories 270, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Tostada, Sodium 860 mg, Sugar 5 g, TransFat 0 g
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
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