Chili-Lime Chicken Tostadas Recipe

Chili-Lime Chicken Tostadas Recipe photo by Taste of Home

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The flavor of this tender chicken is delicious with a hint of lime. It has just the right amount of heat to spice it up but keep it family friendly. —Laura Powell, South Jordan, Utah

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Chili-Lime Chicken Tostadas Recipe

Prep: 10 min. Cook: 5 hours

Yield: 5 Servings

10 300 310

Ingredients

4 pounds bone-in chicken breast halves, skin removed
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons lime juice
4-1/2 teaspoons chili powder
4 garlic cloves, minced
10 tostada shells
1 can (16 ounces) fat-free refried beans
Optional ingredients: Shredded cabbage, shredded cheddar cheese, salsa, sour cream, sliced ripe olives and guacamole

Directions

In a 4-qt. slow cooker, combine chicken and onion. In a small bowl, combine the green chilies, lime juice, chili powder and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
Remove chicken; cool slightly. Set aside 2/3 cup cooking juices. Discard remaining juices. Shred chicken with two forks and return to slow cooker. Stir in reserved cooking juices.
Spread tostadas with refried beans; top with chicken. Layer with cabbage, cheese, salsa, sour cream, olives and guacamole if desired. Yield: 5 servings.

Nutritional Facts 2 tostadas (calculated without optional toppings) equals 505 calories, 11 g fat (3 g saturated fat), 144 mg cholesterol, 686 mg sodium, 38 g carbohydrate, 8 g fiber, 62 g protein.

Originally published as Chili-Lime Chicken Tostadas in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p36

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Reviews for Chili-Lime Chicken Tostadas

Chili-Lime Chicken Tostadas

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Reviewed on Jan. 27, 2013 by badkitty

I found a similar recipe to this, calling for 2 pounds of boneless skinless chicken breasts. The other things are the same...an onion, can of green chiles, 4 minced garlic cloves, 3 tablespoons lime juice and 1-1/2 tablespoons of chili powder. This recipe needs some salt too, I added a pinch. After it was cooked , I kept all the green chiles and onions and 1/2 cup of the juices and added back to the shredded meat. Still a bit bland, so I added a few tablespoons of salsa verde, fresh minced cilantro, fajita seasoning and a pinch of sugar to balance out the tart lime. It was delicious and it makes great soft tacos too.

Reviewed on Jan. 26, 2013 by kathleenheine

I didn't discard any of the juice and items cooked with meat - just mixed it back in for flavor.

Reviewed on Jan. 24, 2013 by TasteOfHome_Food_Editor

Although 4 pounds of chicken seems like a lot for 5 servings, we?ve found that you lose over half the weight once it?s cooked and the bones are removed. So for this recipe you end up with about 2 pounds of cooked chicken, which would serve about 5 people.