Rating: 3.5 stars
31 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 0

These chicken tostadas are quick and easy to make and are especially great when topped with a creamy, homemade avocado and sour cream dressing.

Vanessa Pruett
Recipe by Cooking Light September 2011

Gallery

Credit: John Autry and Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 tostada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a food processor, and process until smooth.

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  • Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

  • Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

Nutrition Facts

428 calories; fat 20g; saturated fat 4.1g; mono fat 10.8g; poly fat 3.6g; protein 39.2g; carbohydrates 24.2g; fiber 20g; cholesterol 109mg; iron 2mg; sodium 658mg; calcium 96mg.
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