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Chicken Tostadas with Slow Cooker Chicken
Layered with a crisp tortilla, refried beans, slow cooker spiced chicken, shredded cheese, veggies and sour cream. So much deliciousness piled high into a delicious Mexican dish!
👥 8 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min🔥 Cook: 6h👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
- baking sheet
- oven
📝 Preparation Steps
1
Prepare chicken according to directions listed here.
2
To prepare tostada shells, heat 1/4 - inch of oil in a non-stick skillet over medium-high heat. Once oil is hot (you can tell by adding the tip of a shell and if the oil sizzles around it, it's ready), add one tortilla and fry until golden on bottom, then using metal tongs, rotate tortilla to opposite side and cook opposite side until golden and crisp.
3
Transfer to a baking sheet lined with paper towels and repeat process with remaining tortillas, adding additional oil to pan as needed and preheating oil before frying tortillas. If baking tortillas preheat oven to 400 degrees.
4
Using about 2 Tbsp oil total, brush both sides of tortillas with oil then align in a single layer on 2 cookie sheets. Bake in preheated oven ⏱️ 8 - 10 minutes, rotating once halfway through baking, until crisp and lightly golden.
5
Spread warm shell with beans, followed by prepared and shredded chicken, cheese, lettuce, tomatoes, avocados and other toppings desired. Serve immediately.
shredded cheese (, such as Cheddar and Monterey Jack (cotija is also good))2 cupsavocados (, diced)2
Nutrition Facts
calories
471 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
9 g
sugar Content
5 g
sodium Content
1289 mg
protein Content
43 g
cholesterol Content
119 mg
carbohydrate Content
20 g
saturated Fat Content
10 g
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