Chili-Lime Chicken Tostadas Recipe
Chili-Lime Chicken Tostadas Recipe photo by Taste of Home

Chili-Lime Chicken Tostadas Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 5 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Spread tostadas with refried beans; top with chicken. Layer with cabbage, cheese, salsa, sour cream, olives and guacamole if desired. Yield: 5 servings.
Originally published as Chili-Lime Chicken Tostadas in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p36

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.

Reviews for Chili-Lime Chicken Tostadas

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 27, 2013

"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."

MY REVIEW
Reviewed Jan. 26, 2013

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

MY REVIEW
Reviewed Jan. 24, 2013

"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."

MY REVIEW
Reviewed Jan. 23, 2013

"Not a lot of flavor. Might help to add more 'heat' and perhaps salsa verde."

MY REVIEW
Reviewed Jan. 23, 2013

"I started to make this but I think there is a correction needed here, the Yield says "5 servings" but the recipe calls for 4 pounds of chicken."

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