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Chicken Tostadas


Chicken Tostada

Chicken Tostada

Prep and Cook Time 28 minutes

Yield

Makes 6 servings

Ingredients

6 (8-inch) flour tortillas
Nonstick cooking spray
1 can (15 ounces) black beans, rinsed and drained
1/2 cup hot salsa
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
12 ounces chicken tenders
2 cups finely chopped tomatoes, well drained
1 cup chopped onion
1-1/2 cups (6 ounces) shredded Cheddar cheese
2 cups shredded romaine or iceberg lettuce

Preparation

  1. Preheat oven to 350°F. Place tortillas on two large baking sheets, overlapping as little as possible. Spray both sides of tortillas with nonstick cooking spray. Bake 7 minutes. Turn tortillas over and bake 3 minutes more or until no longer soft and flexible.
  2. While tortillas are baking, place beans in food processor and process until smooth. Transfer to medium saucepan. Stir in salsa, 1 teaspoon chili powder and 1/2 teaspoon cumin; bring to a boil over medium heat.
  3. Cut chicken into 1/2-inch pieces. Sprinkle with remaining 1 teaspoon chili powder and 1/2 teaspoon cumin. Coat large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until cooked through.
  4. Spread bean mixture on tortillas to within 1/2 inch of edges. Top with chicken, tomatoes, onion and cheese. Bake 2 minutes or just until cheese is melted. Top with lettuce; serve immediately.

Note

For a special touch, top each tostada with a dollop of sour cream.

Nutritional Information

Sodium 599 mg
Protein 30 g
Fiber 7 g
Carbohydrate 39 g
Cholesterol 65 mg
Total Fat 14 g
Calories 379

Dietary Exchange

Meat 2-1/2
Vegetable 2
Starch 2
Fat 1

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