Green Chile Chicken Tostadas
Tender shredded crock pot chicken in a creamy slightly spicy sauce served on top of crunchy 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!