SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
- Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Nutrition Facts : Calories 604, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 927 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 55 grams, Sugar 7 grams
CHICKEN TOSTADAS
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor-crunchy, creamy, luscious-you'll see why.
Provided by Shelley Wiseman
Categories Bean Cheese Chicken Onion Poultry Tomato Kid-Friendly Quick & Easy Dinner Lunch Radish Cilantro Tortillas Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat broiler.
- Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
- Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
- Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
- Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
- Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
- Mound lettuce mixture on top and sprinkle with cheese.
- Serve with: Margaritas
CHEESY MEXICAN CHICKEN TOSTADAS
Find out how to make tasty tostadas at home with this Mexican Chicken Tostadas recipe. Fill crunchy shells with chicken, veggies, cheese and sour cream to experience the magic of these easy Mexican Chicken Tostadas.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Spread shells with beans.
- Top with remaining ingredients.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
CHICKEN TOSTADAS
This is a typical fast and tasty meal that I can whip out in a moments notice and usually without sweating! lol Great on a really hot day or any day! This is also great tucked inside a hard or soft taco shell. Feel free to alter the vegetables to your favorites and / or what you have on hand. This is also great with some fruit tossed in. Try some chopped peaches or pineapple or anything you might like. Go tropical and try mango or papaya! Add what you like, but most importantly..... Enjoy!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
- Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
- Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
Nutrition Facts : Calories 292, Fat 22.9, SaturatedFat 6.2, Cholesterol 53.5, Sodium 555.7, Carbohydrate 8.6, Fiber 1.9, Sugar 4.6, Protein 14
CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
MEXICAN CHICKEN TOSTADAS RECIPE
Grab your tortillas, heat up your skillet and whip up this tasty Mexican Chicken Tostadas recipe! This Mexican Chicken Tostadas recipe is sure to be your family's new favorite south-of-the-border-style entrée!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss first 4 ingredients with 2 Tbsp. dressing.
- Brush tortillas with remaining dressing. Cook, 1 at a time, in skillet on medium-high heat 1 to 2 min. on each side or until crisp.
- Top tortillas with lettuce mixture and chicken.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1840 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 33 g
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- If you could not find Pre-made Tostada Tortillas, heat a deep-frying pan over medium heat t. Add the two cups of vegetable oil to a deep-frying pan and heat to 375 degrees F or 176 C. Add the tortillas one at a time and fry until golden brown and crispy about 1.5 minutes. Use tongs to transfer the fried tortillas to a paper towel-lines pan and sprinkle with salt. Set aside. (The tortillas must be fried until very crispy).
- Add the chicken to a large pot and cover with water. Boil the chicken until cooked...about 30-35 minutes. Remove the chicken from the pot and allow to cool. Remove the meat from the bones and shred using two forks. In a small bowl, mix together the lime juice, olive oil, salt, pepper, and 1/4 cup of cilantro. Add the chicken and toss well. Cover and set aside.
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- Stir together tomatoes, onion, garlic, cumin, oregano, and chili powder in a large saucepan over medium heat; bring to boil. Add chicken thighs (or boneless skinless chicken breasts if you prefer) and season with salt and pepper. Stir to coat chicken with tomato mixture then spread into an even layer. Reduce heat and cover; keep at a low simmer for 35-45 minutes, until chicken is tender and easy to shred. Transfer chicken to cutting board. Increase heat and return sauce to boil; cook, stirring occasionally, until most of the liquid has evaporated (it should look like a very thick salsa), 8-12 minutes. Remove from heat.
- While sauce reduces, shred chicken into bite size pieces using two forks. (If making bite-size tostadas chop shredded chicken into pieces small enough to fit on the chips without hanging over the side.)
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