Chili-Lime Chicken Tostadas
The flavor of this tender chicken with a hint of lime is delicious. It has just the right amount of heat to spice up the week while keeping dinner family-friendly.
—LAURA POWELL SOUTH JORDAN, UT
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 5 SERVINGS
4 pounds bone-in chicken breast halves, skin removed
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons lime juice
4 1/2 teaspoons chili powder
4 garlic cloves, minced
10 tostada shells
1 can (16 ounces) fat-free refried beans
Optional ingredients: Shredded cabbage, shredded cheddar cheese, salsa, sour cream, sliced ripe olives and guacamole
1. In a 4-qt. slow cooker, combine chicken and onion. In a small bowl, combine the green chilies, lime juice, chili powder and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
2. Remove chicken; cool slightly. Set aside 2/3 cup cooking juices. Discard remaining juices. Shred chicken with two forks and return to slow cooker. Stir in reserved cooking juices.
3. Spread tostadas with refried beans; top with chicken. Layer with cabbage, cheese, salsa, sour cream, olives and guacamole if desired.