Chicken-Chile Tostadas

Randy Mayor

If you can't find ground chicken, grind your own by putting raw skinless, boneless chicken in a food processor. Pulse with the chopping blade until roughly chopped for the best texture. Tortillas are usually fried for tostadas, but here the tortillas are baked for a crunchy texture.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 24%
  • Fat: 11.6g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 35.9g
  • Carbohydrate: 21.7g
  • Fiber: 2.6g
  • Cholesterol: 86mg
  • Iron: 1.6mg
  • Sodium: 751mg
  • Calcium: 296mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/4 teaspoon ground cinnamon
  • 1 pound ground chicken breast
  • 1/2 cup bottled fat-free salsa
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • 4 (6-inch) corn tortillas
  • 1 cup shredded iceberg lettuce
  • 1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese
  • 1/4 cup reduced-fat sour cream

Preparation

  1. Preheat oven to 400°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.
  3. While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.
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