Chicken-Chile Tostadas

READY IN: 35mins
Recipe by kitchenslave03

From Cooking Light's superfast column, which means great for a weeknight or lunch.

Top Review by HEP MEP

These were a hit! I used more like a pound and a half of ground chicken to make sure I had enough, used salsa verde, and a box of tostada shells. I used shredded 4 cheese Mexican for the cheese. I'll be making these again since we eat a lot of tostadas around here. Thanks!

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Heat oil in large nonstick skillet over med-high.
  3. Add onion and garlic; saute 2 min or til onion begins to soften.
  4. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly.
  5. Add chicken; cook 4 min or til chicken is done, stirring to crumble.
  6. Add salsa, water, and salt; cook 3 min or til slightly thickened.
  7. Stir in cilantro and lime juice; remove from heat.
  8. While chicken cooks, place tortillas directly on oven rack; bake at 400 for 5 min or til slightly crisp.
  9. Place 1 tortilla on each of 4 plates; top each with 1/4 of the chicken, lettuce, and cheese. Top with sour cream if desired.

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