Serving Size: 2 Tostadas
WW Points+: 7 Calories: 275 Total Fat: 11 g
I like to think of tostadas as just flat tacos. Anything you put in a taco can be put onto a tostada. They are just as messy--actually they are messier to eat than tacos. But it was a fun and quick weeknight meal that we loved. We loved it so much that when I suggested a different meal for tonight, my boyfriend said he would actually want the chicken tostadas again. They were delicious so I can't argue with that.
I used chicken that I cooked in the crock pot and then shredded (just cover chicken with water and cook on high for 4 hours or low for 8). It's very easy and allows me to have shredded chicken on hand for different meals throughout the week. You can use a rotisserie chicken from the grocery store as well, just remove the skin. Just make sure to weigh the chicken when it is cooked, if you weigh it out when it's raw, it will be much less than you need after it has finished cooking.
Another item I used is canned chipotle peppers in adobo sauce. You can find this at almost any grocery store in the Spanish foods section. Use sparingly as these add plenty of heat. You can always adjust it to your preference if you like a more mild dish or if you like a super spicy meal.
I used 1 tbsp fat free sour cream, a little salsa, and 1 small slice of avocado on each of my tostadas for 2 extra points (9 Points+ total). This is up to you. I know everyone likes different toppings so I didn't include them in the recipe. Just make sure to account for anything extra you may add!
- Cooking Spray
- 8 Corn Tostadas (I used Charras)
- 6 oz cooked and shredded boneless, skinless Chicken Breast
- 1/4 cup Red Onion, chopped
- 2 Bell Peppers, chopped
- 1 Jalapeno, chopped and seeded depending on you preference for heat.
- 1 medium Tomato, chopped
- 1/4 cup Fat Free, Reduced Sodium Chicken Broth
- 1 tbsp canned Chipotle Peppers in Adobo Sauce, chopped
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 2 tbsp Fresh Cilantro, Chopped
- Salt and Pepper to taste
- 1/2 cup Fat Free Refried Beans
- 1/2 cup Sargento Reduced Fat Mexican Blended Shredded Cheese
- Romaine Lettuce, shredded
Preheat oven to 400 F. Line a large baking sheet (you may need two) with aluminum foil. Place 8 corn tostadas on the sheet and set aside.
In a large skillet, heat cooking spray over medium heat. Saute Red Onions for about 2 minutes.
Add Bell Peppers and saute for another minute. Add Jalapenos and cook for 3 minutes.
Next, add tomatoes and cook for 1 minute.
Add Salt, Black Pepper, Cilantro, Ground Cumin, and Chili Powder. Stir to coat the vegetables, sauteing for another minute.
Add Shredded Chicken, Chipotle Peppers, and Chicken Broth. Stir and let simmer for about 5 minutes, stirring occasionally. Remove from heat and set aside.
Now you can begin to assemble the tostada. Spread 1 tbsp of re-fried beans in a thin layer over each tostada.
Top each with about 1/4 cup of the Chipotle Chicken mixture.
Sprinkle 1 tbsp of shredded cheese on top of each one. Bake in the oven until cheese melts and the corn tostada is warm, about 5-7 minutes.
While the cheese is busy melting, prepare your toppings of choice. Remove tostadas from oven, add toppings, and enjoy!