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:

Quickview
278k Calories
20g Protein
4g Total Fat
39g Carbs
23% Health Score
Limit These
Calories
278k
14%

Fat
4g
7%

  Saturated Fat
0.96g
6%

Carbohydrates
39g
13%

  Sugar
1g
2%

Cholesterol
36mg
12%

Sodium
593mg
26%

Get Enough Of These
Protein
20g
40%

Vitamin A
2289IU
46%

Selenium
29µg
42%

Vitamin B3
7mg
39%

Manganese
0.73mg
36%

Folate
136µg
34%

Vitamin B6
0.56mg
28%

Phosphorus
275mg
28%

Vitamin K
27µg
26%

Fiber
5g
22%

Vitamin B1
0.33mg
22%

Iron
3mg
19%

Magnesium
65mg
16%

Potassium
558mg
16%

Vitamin B5
1mg
12%

Copper
0.22mg
11%

Vitamin B2
0.16mg
9%

Zinc
1mg
9%

Calcium
77mg
8%

Vitamin C
5mg
6%

Vitamin E
0.51mg
3%

Vitamin B12
0.13µg
2%

covered percent of daily need
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