Mexican Chicken Tostada
Mexican Chicken Tostada
1.5 lbs boneless chicken thighs
1 tbsp taco seasoning
Salt and pepper to taste
1/2 cup enchilada sauce
4 oz. cheddar cheese, shredded
3 green onions, chopped
Shells:
2 cups cheddar cheese, shredded
Chicken:
1. Sprinkle chicken on both sides
with taco seasoning.
2. Grill or sauté chicken until
nearly cooked through, turning often for even cooking.
3. Cut chicken into cubes and
place in a greased 8x8" baking dish.
4. Add the enchilada sauce and
toss chicken to coat.
5. Sprinkle cheese over the
chicken and bake at 350º for 10-20 minutes
6. Scatter green onions over the
top.
Shells:
1. Place ¼ cup shredded cheese on
piece of parchment.
2. Microwave for 1 min. 10
seconds until cheese stops sizzling and starts turning just a bit darker.
3. Remove from microwave, place
flat on paper towel to cool.
5. Repeat for all 8 tostada
shells.
Optional: Top with sour cream,
avocado, cilantro, salsa, black olives, lettuce and even additional cheese!
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