Chicken Tostadas

Friday, June 29, 2012

Tostadas (or chalupas, whatever) are so quick to make, especially when you don’t feel like cooking but NEEEED Mexican food.  I used the slow cooker to get the chicken going, really trying to use that more.
 

This chicken mixture can be made and frozen in freezer bags if you wish to cook a large quantity.  Thaw in refrigerator when you are ready to heat and eat.

Chicken Tostadas

Yield:

prep time:

cook time:

total time:

Ingredients

• 6 Chicken Thighs
• 1 can Herdez Salsa
• Red Onion
• Lettuce
• Salsa
• Corn or Flour Tortillas
• salt (pepper, cumin, oregano to taste)

Instructions

1. Place thighs in slow cooker, or saucepan.
    
2. Fill halfway with water, spices, and Herdez Salsa.
    
3. Cover and cook until chicken is thoroughly done. If slow cooker, cook on high for 4 hours. When chicken is done, remove and pull apart.
    
4. Adjust seasonings to taste. Remove all the juices from the pot, add the chicken back in and then add the juice back in to about 1/2 inch. Toss to keep moist and distribute adjusted seasonings.
    
5. Easy… use your favorite corn or flour tortilla, place chicken on it, add your favorite toppings.

All photographs copyright Janet S. Grey.

By Krumpetina