Chicken Tostadas |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 clove garlic, minced | 2 tablespoons vegetable oil | 3 cups shredded cooked chicken breast |
| 1 (4-ounce) can diced green chiles, drained | 1/2 cup commercial sour cream | 1-3/4 cups vegetable oil |
| 6 (6-inch) flour tortillas | 1/2 small head iceberg lettuce, thinly sliced | 1 cup (4 ounces) shredded Cheddar cheese |
| 2 tomatoes, chopped | Acocado Dressing | ACOCADO DRESSING: 3 tablespoons vegetable oil |
| 2 tablespoons cider vinegar | 2 teaspoons minced pickled jalapeno pepper | 1/2 teaspoon sugar |
| 1/2 teaspoon salt | 1 avocado, peeled and chopped | 1 tomato, chopped |
| 1 | Saute garlic in 2 tablespoons oil in a saucepan until tender. Stir in chicken, chiles, and sour cream. Cook over medium heat until thoroughly heated; remove from heat, and keep warm. |
| 2 | Heat 1-3/4 cups oil in a 10-inch skillet over medium heat. Fry tortillas, one at a time, 30 seconds on each side or until lightly browned. Drain on paper towels. Arrange lettuce on each tortilla; top with chicken mixture. Sprinkle with cheese and tomato, and top with Avocado Dressing. |
| 3 | AVOCADO DRESSING: Combine all ingredients in a small bowl; stir gently to combine. Cover and chill. Makes 2 cups. |