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Posted by Jennifer (the RD) on April 10, 2013


This is another recipe I did a makeover on.  My co-worker Saulo contributed the original version.   I hope you like it.  🙂


  • 6 Bone in chicken breast halves
  • 4 tsp. canola oil
  • 7 medium onions, thinly sliced
  • 6 medium tomatoes
  • 1 clove garlic, chopped
  • 1 seven oz. can chipotle peppers in adobo sauce
  • 1 TBSP chicken bouillon granules
  • 16 tostada shells (baked – see instructions)
  • 1 cup Lite sour cream
  • Salt and pepper to taste
  1. Get a small oven safe bowl (or the tostada shell baking bowls I used) and press a flour tortilla into it.  Bake at 375 degrees for about 10 minutes and remove from oven to cool.
  2. Place the chicken into a large pot along with ¼ cup of sliced onion, garlic, and enough water to cover.  Bring to a boil, and cook until no longer pink, about 25 minutes.  Remove chicken, cool, and shred meat. Discard skin and bones.
  3. Heat oil in a large skillet over medium heat.  Add the remaining onion slices, and cook until transparent.  Place tomatoes into a pan of boiling  water You could use the leftover water you used for cooking the chicken) and boil until split open
  4. Place the tomatoes, whole can of peppers, chicken bouillon into a blender or large food processor.  Process until smooth. Season with salt and pepper.  Pour this mixture into a large pan, and add the shredded chicken and cooked onions.  Heat through.
  5. To serve, each person spreads some sour cream (2 TBSP) on their tostada shell, and tops with a spoonful of the chicken (about ½ cup)

Nutritional info per tostada :  Calories 251 (original recipe had 670 calories), Fat 7.2 g, 26% of calories (original recipe had 48 grams, 64% of calories), Sodium 352 mg (original recipe had 855 mg), carbohydrate, 20 grams (original recipe has 31 grams)

 ♥ ♥

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