Chicken Tostadas (Mexican)


Originally uploaded by Betty Crocker Recipes

Ingredients:

1 large jalapeño chili, finely chopped
10 cloves garlic, finely chopped
2 tablespoons Mexican chili powder
2 tablespoons olive or vegetable oil
2 tablespoons lime juice
2 teaspoons salt
2 packages (1 1/4 pounds each) boneless skinless chicken thighs
1 package (4.8 ounces) tostada shells (10 shells)
1 cup shredded lettuce
1 cup shredded Cheddar cheese (4 ounces)
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sour cream



Directions:

1. Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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