Chicken Tostadas
1/2 chicken breast per person
1 small (fajita size) flour tortilla per person
taco seasoning
grated cheese
lettuce
salsa
(olives, tomatoes, sour cream... whatever sounds good)
Boil chicken until done and shred. Return chicken to pan and add taco seasoning and a little water. Simmer for 10 minutes.
Place tortillas on cookie sheet and spray lightly with cooking spray. Heat in 375* oven until lightly brown and crispy (about 5 - 7 minutes).
Top tortillas with hot chicken, cheese, lettuce, salsa, etc.
Right now my favorite salsa is the Peach Pineapple Salsa from Target (Market Pantry Brand). Yum.
6 comments:
This looks like a simple and yummy change from chicken soft tacos that are a staple around here. So how do you eat it? Do you fold it in half, or use a fork? Looks good!
Oh, I'm a tostada lover, but I've never thought to do chicken. This sounds so yummy and totally easy. We'll be trying it soon for sure!
ps- that fruit bowl on your title bar (or whatever) makes me hungry. :)
I prefer a fork, some in the family just pick it up to eat it. I bake the tortillas so that they're totally crunchy - like a big chip, so they aren't foldable.
I love those.
julie! i had no idea that you were blogging recipies. yea!!!
fun blog, girl!
I love your tostada variation. I've often used chicken in tacos with the taco seasoning, but I cut the chicken up and cook in a pan with the seasoning without the boiling. It gives it a different texture. I want to try this toasting the tortilla thing too. Yum-O! You are a great cook, Julie!
Post a Comment