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Chipotle Chicken Tostadas

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  Flour tortillas 3
  Canola oil spray 12 Ounce (1 Can)
  Avocado 1
  Sour cream 1 Cup (16 tbs)
  Roma tomatoes 3 , seeded and chopped
  Fresh lime juice 1 Tablespoon
  Chicken 2 Cup (32 tbs), shredded
  Ketchup 3⁄4 Cup (12 tbs)
  Brown sugar 1 Cup (16 tbs)
  Apple cider vinegar 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Chili powder 1 Tablespoon
  Chili paste 2 Tablespoon
  Lime zest 1 Tablespoon (For Garnish)
  Cilantro 1 Tablespoon (For Garnish)

Preheat oven to 425 degrees.
Coat tortillas with spray on both sides.
Cut tortilla into 1/8 s.
Place each piece into muffin pan slots with the corners pointing up in order to create a triangular bowl look.
Bake 6-8 minutes or until they are golden brown around the majority of the chips.
Put the mashed avocado meat into a bowl and mix with sour cream, tomatoes and lime juice.
Place the guacamole in fridge.
To make shredded chicken, boil 2 breasts in water until cooked and tender; then peel apart at the fibers with hands until you have 2 cups worth.
Combine chicken with ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder and chili paste in a medium saucepan and cook on medium heat for 3-5 minutes, stirring frequently.
When finished, place some guacamole in bottom of tortilla chip then top with chicken mixture.
Garnish with lime zest, sour cream and cilantro.

Recipe Summary

Main Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6255 Calories from Fat 4271

% Daily Value*

Total Fat 484 g744.4%

Saturated Fat 74 g369.8%

Trans Fat 1.3 g

Cholesterol 441.2 mg147.1%

Sodium 4680 mg195%

Total Carbohydrates 386 g128.7%

Dietary Fiber 31.7 g126.6%

Sugars 283.9 g

Protein 134 g267.1%

Vitamin A 350.9% Vitamin C 191.2%

Calcium 42% Iron 61.1%

*Based on a 2000 Calorie diet

Chipotle Chicken Tostadas Recipe