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Wednesday, 5 September 2012

Mexican Recipe : Crock Pot Chicken Tostadas

Another Mexican Recipe For You.Skinless, boneless chicken breasts or thighs are cooked in the crock pot with salsa, then shredded and spooned on top of tortillas along with cheese, lettuce and sour cream.Lets Try the Recipe at home..

2½ lbs Skinless, boneless chicken breasts or thighs
2 cups Salsa
1 tsp Granulated Garlic
10 8" Tortillas, flour or whole wheat
1 cup Sour Cream
1 cup Grated Cheddar Cheese
2½ cups Shredded (spring Mix) Lettuce
¼-½ cup Taco Sauce or Additional Salsa
2 Tbsp Lime Juice
¼-½ tsp Chili Powder

Place chicken, salsa and garlic in a crock pot. Stir; cook on low for 8-10 hours, or on high for 4-5 hours. Remove cooked chicken from crock pot and shred with 2 forks. Return meat to the crock pot, stirring back into the salsa mixture, then continue to cook until heated through or ready to serve.
To serve, place a tortilla on a plate and spread with 1 tablespoon of the sour cream. Using a slotted spoon to drain liquid, place 1/3 cup of chicken on top, sprinkle with cheese and lettuce, drizzle with taco sauce and lime juice, then top with a dollop of sour cream and a light sprinkle of chili powder. Serve immediately.

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