Follow these steps for perfect results
olive oil
onion
chopped
garlic
minced
cumin
dried chipotle powder
cinnamon
ground chicken breast
salsa
water
salt
cilantro
lime juice
corn tortillas
six inch
lettuce
shredded
cheddar cheese
reduced-fat sour cream
Preheat oven to 400°F (200°C).
Heat olive oil in a large nonstick skillet over medium-high heat.
Add chopped onion and minced garlic; saute for 2 minutes or until the onion begins to soften.
Add cumin, chipotle powder, and cinnamon; cook for 30 seconds, stirring constantly to release aromas.
Add ground chicken breast; cook for 4 minutes or until the chicken is cooked through and no longer pink, stirring to crumble the meat.
Add salsa, water, and salt; cook for 3 minutes or until slightly thickened.
Stir in cilantro and lime juice; remove from heat.
While chicken cooks, place corn tortillas directly on the oven rack.
Bake at 400°F (200°C) for 5 minutes or until slightly crisp and golden brown.
Place 1 baked tortilla on each of 4 plates.
Top each tortilla with 1/4 of the cooked chicken mixture, shredded lettuce, and cheddar cheese.
Top with reduced-fat sour cream, if desired.
Serve immediately and enjoy your homemade Chicken-Chile Tostadas!
Expert advice for the best results
Add a dollop of guacamole for extra flavor.
Use a pre-shredded cheese blend to save time.
Adjust the amount of chipotle powder to control the spice level.
Everything you need to know before you start
10 minutes
The chicken filling can be made ahead of time.
Arrange tostadas artfully on a plate, garnish with a sprinkle of cilantro and a lime wedge.
Serve with a side of Mexican rice and beans.
Offer a variety of toppings, such as guacamole, pico de gallo, and hot sauce.
Pairs well with the spice.
Classic pairing with Mexican food.
Discover the story behind this recipe
Tostadas are a common and versatile Mexican dish.
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