Green Chile Chicken Tostadas
These Green Chile Chicken Tostadas are super easy and super flavorful! The crock pot does the work for you, yielding tender, juicy, slightly spicy chicken in a creamy base. This chicken is a perfect topper for tostadas, which are simply flat, crunchy corn shells. You can also stuff this delicious chicken in a hard or soft taco shell or even spoon some on top of rice for a quick bowl. In addition, it is fantastic when spread over chips for easy chicken nachos.
The toppings can be anything you want. I like to use refried beans as a base, then add the chicken. I sprinkle additional cheese on top and bake until the cheese is bubbly. Then top each tostada with lettuce, red onion, tomatoes, cilantro and sour cream. For the toppings, let your imagination be your guide! Other toppings include green/red peppers, guacamole, shredded jalapeno jack cheese, black beans or pinto beans. And let’s not forget the sauce —of course you could use your favorite red or green salsa or a pico de gallo. I simply adore the Jalapeno Condiment from Yellowbird. Highly recommend this next level hot sauce on just about anything!
For me, the crock pot has always been such a help when I am busy and can’t spend a lot of time in the kitchen. I love to cook and could eat Mexican food every day, but sometimes I want that delicious home cooked meal without a lot of fuss. This recipe is a keeper for me — Mexican and fuss free! For an easy prep dinner with a ton of versatility, try these Green Chile Chicken Tostadas!
Green Chile Chicken Tostadas
Ingredients
- 1 1/2 pounds chicken breasts
- 1 package green chile enchilada sauce 8-10 ounces
- 3 tsp white chicken chili seasoning I measure from a McCormick's packet
- 1/4 tsp tajin seasoning can sub 1/2 tsp black pepper
- 1 tsp green Tabasco sauce
- 4 ounces cream cheese
- 1 cup sharp cheddar cheese shredded
- 1/2 can refried beans with green chiles
- 6-8 tostada shells can sub taco shells or tortilla chips
- toppings of choice lettuce, tomato, red onion, additional shredded cheese, cilantro, sour cream, hot sauce etc
Instructions
- Place chicken in a crock pot. Mix enchilada sauce, white chicken chili seasoning, green Tabasco, and tajin or black pepper in a small bowl, then pour over top of chicken.
- Cover and cook on low 7 hours or high about 4 hours, until chicken is done and shreds easily with a fork. After shredding chicken, add in the cream cheese and sharp cheddar cheese to melt. If mixture is too thick, can thin out a bit with a splash of chicken broth.Preheat oven to 350°F.
- After chicken is shredded and cheeses melted into a creamy sauce, take the tostada shells and spread some of the refried beans on top of each. Then spoon some chicken mixture on top of the beans and then sprinkle some additional cheddar on top.
- Bake at 350° for about 10 minutes, until cheese is hot and bubbly. Top with desired toppings and serve. Enjoy!