Chicken Tostadas with Tomatillo Sauce

Serves 4

• 8 (7-inch) whole wheat tortillas
• 1 pound skinless boneless chicken breasts, cut into ½-inch pieces
• ¼ teaspoon black pepper
• 1 teaspoon olive oil
• 1 (28-ounce) can tomatillos, rinsed and drained
• 1 small onion, chopped
• ⅓ cup fresh cilantro leaves
• 2 garlic cloves, chopped
• 1 jalapeño pepper, halved lengthwise and seeded
• 1 cup shredded romaine lettuce
• ½ cup fat-free salsa

1 Preheat oven to 400ºF.

2 Place tortillas in a single layer on 2 baking sheets. Bake, turning tortillas once and rotating pans after 5 minutes, until tortillas are crispy and light golden, 8–10 minutes.

3 Meanwhile, sprinkle chicken with black pepper. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 4–5 minutes. Transfer to plate.

4 Combine tomatillos, onion, cilantro, garlic, and jalapeño in food processor or blender and puree. Add tomatillo mixture to same skillet and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Return chicken to skillet and cook until heated through, about 1 minute.

5 Place 2 tortillas on each of 4 plates. Top each tortilla evenly with chicken mixture, lettuce, and salsa.

PER SERVING (2 TOSTADAS): 360 Cal, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 70 mg Chol, 825 mg Sod, 37 g Total Carb, 3 g Sugar, 9 g Fib, 33 g Prot, 55 mg Calc. PointsPlus value: 9

Cook’s Note

Traditionally, tortillas are deep-fried in oil for tostadas. However, our baked tortillas are just as crispy with a lot less fat.