Chili-Lime Chicken Tostadas

Name: Chili-Lime Chicken Tostadas
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 5 servings.
Cuisine: Mexican Dinners, Mexican Recipes
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

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

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.

Nutrition Facts

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

Reviews

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Average Rating:

kathleenheine

Jan 26, 2013

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

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.
JanCH

Jan 23, 2013

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

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.
cimdy

Jan 21, 2013

Sounds delish, but 4 pounds of chicken sounds like an awful lot proportionately to the quantity of other ingredients. Should this be 4 breasts???
fredaevans

Jan 21, 2013

KILLER MEAL!