Shredded Chicken Tostadas
Spruce up your taco Tuesday with these chicken tostadas. They're so simple and quick to make and the tostada shells will be the best you've ever had.
Ingredients
- 1 cooked rotisserie chicken shredded
- 1 small can of chopped mild green chilies
- 1 yellow onion sliced
- 2 garlic cloves minced
- 1 tsp cumin plus a dash extra for tortillas
- 1 tsp chili powder plus a dash extra for tortillas
- 1/2 tsp paprika plus a dash extra for tortillas
- 1 tsp garlic powder plus a dash extra for tortillas
- salt and pepper to taste plus a dash extra for tortillas
- 1/4 cup of broth or water
- 8 ounce can of tomato sauce
- Pack of Siete tortillas or any tortillas you prefer
- Avocado oil
- Toppings:
- Siete Cashew Queso
- Mashed Avocado
- Pico/Salsa
- Sliced Radishes
- Shredded Cabbage
- Sliced or pickled onions
Instructions
- Preheat oven to 400°
- In a large skillet, add the avocado oil and sautee the onions and garlic until onions are translucent
- Next, add the tomato sauce, the can of chopped green chilies, and water or broth. Cook for about 6 minutes.
- Add in all the seasoning and the shredded chicken and cook until heated through...about 5 minutes. Turn off heat.
- In another skillet, heat up avocado oil and lightly fry the Siete tortillas one by one.
- Place the tortillas on a wired rack and take the same seasoning used for the tacos and lightly season with the tortillas with them. MAKE SURE YOU DO BOTH SIDES.
- Bake at 400 for about 20 minutes or until nice and crispy
- To Assemble: Add mashed up avocado, then the chicken (use slotted spoon), sliced radishes, Siete Cashew Queso, shredded cabbage, onions, pico, and salsa.