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.

Filed Under: Latin American Heritage Diet, Main dishes, Gluten-free, Corn, Quick & Easy, Affordable

Rating

No votes yet

Active time

20 minutes

Total time

20 minutes

Yield

6 Servings

Ingredients

2 cups cooked shredded chicken

4 tablespoons lime juice

1 tablespoon olive oil

½ teaspoon ground cumin

4 tablespoons chopped cilantro

2 scallions, chopped

½ cup nonfat plain yogurt

6 fresh whole grain corn tortillas

Cooking spray

Other suggested accompaniments: chopped tomatoes, fresh salsa, guacamole, queso fresca

Instructions

Preheat oven to 425°F. 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 remaining 1 tablespoon of lime juice into yogurt in another small bowl; set aside.
Remove tortillas from oven when brown, about 7-9 minutes. Top each one with ½ cup of chicken mixture. Top with chopped scallions and lime-yogurt mixture.

An Oldways recipe