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Easy Chicken Tostadas
These tostadas can be made with leftover roasted chicken or with a store-bought rotisserie chicken. Skip buying expensive pre-cooked boxed tostadas and try fresh white or yellow corn tortillas (often found in the refrigerated tortillas section, or Latino section of your supermarket—local brands are often about $1-2 for 24 or more tortillas) and bake them yourself (you'd have to heat the boxed kind anyway!). You can choose to leave the chicken mixture cold, or warm it a bit in the microwave.
Ingredients:
- 2 cups cooked shredded chicken
- 4 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 4 tablespoons chopped cilantro
- 2 scallions, chopped
- 1/2 cup nonfat plain yogurt
- 6 fresh corn tortillas
- Cooking spray
- Other suggested accompaniments: chopped tomatoes, fresh salsa, guacamole, queso fresca
Instructions:
- Preheat oven to 425. Place tortillas on a cookie sheet and spray lightly with cooking spray, and place in oven.
- Meanwhile, place chicken in a medium sized bowl. Whisk together 3 tablespoons of the lime juice with the olive oil, cumin and cilantro. Pour this mixture over the chicken in the medium bowl, tossing with fork to distribute. Stir lime juice into yogurt in another small bowl; set aside.
- Remove tortillas from oven when brown, about 7-9 minutes. Top each one with 1/2 cup of chicken mixture. Top with chopped scallions and lime-yogurt mixture.
Nutritional Analysis:
Per serving: Calories: 179, Protein: 16 grams, Fat: 7 grams, Saturated Fat: 1 gram, Carbohydrates: 14 grams, Fiber: 2 grams, Sodium: 69 mg.
Yield:
6 servings Tags:
