PULLED CHICKEN TOSTADAS RECIPE | FOOD NETWORK KITCHEN ...
For a quick and impressive meal, layer crunchy corn tortillas with smoky chipotle chicken, coleslaw, sour cream and avocado. Typically made with beans, meat and vegetables, this Mexican favorite is incredibly flexible with the toppings.
Provided by Food Network Kitchen
Categories main-dish
Total Time 25 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
- Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
- Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
- Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.
Nutrition Facts : Calories 600, FatContent 44 grams, SaturatedFatContent 15 grams, CholesterolContent 88 milligrams, SodiumContent 1068 milligrams, CarbohydrateContent 38 grams, FiberContent 8 grams, ProteinContent 22 grams, SugarContent 11 grams
SHREDDED CHICKEN TOSTADAS RECIPE: HOW TO MAKE IT
These flavorful tostadas are super easy and family-friendly. You won't believe how tender and juicy the chicken comes out. Just load the tostadas with your favorite fresh toppings, and you'll have one simple, sensational meal. —Lisa Kenny, Houston, Texas
Provided by Taste of Home
Categories Dinner
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 378 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 858mg sodium, CarbohydrateContent 18g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 36g protein.
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