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Slow Cooker Mexican Chicken Tostadas

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 large jalapeño chili, finely chopped

    2. 10 cloves garlic, finely chopped

    3. 2 tablespoons Mexican chili powder

    4. 2 tablespoons olive or vegetable oil

    5. 2 tablespoons lime juice

    6. 2 teaspoons salt

    7. 2 packages (1 1/4 pounds each) boneless skinless chicken thighs

    8. 1 package (4.8 ounces) tostada shells (10 shells)

    9. 1 cup shredded lettuce

    10. 1 cup shredded Cheddar cheese (4 ounces)

    11. 3/4 cup Old El Paso® Thick 'n Chunky salsa

    12. 1/4 cup sour cream

    Instructions Jump to Ingredients ↑

    1. Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4-

    2. quart slow cooker. Add chicken; coat with oil mixture.

    3. Cover and cook on low heat setting 8 to 10 hours.

    4. Remove chicken from cooker; place on cutting board. Shred chicken,using 2 forks. Return chicken to cooker and mix well. Using slottedspoon to remove chicken mixture from cooker, place 1/3 cup chickenmixture on each tostada shell. Top with lettuce, cheese, salsa and sourcream.

    5. For an added fresh-tasting garlic kick, stir an additional 2 finely chopped garlic cloves into the shredded cooked chicken.

    6. Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.

    7. Top with chopped fresh cilantro.

    8. High Altitude (3500-6500 ft)

    9. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Tostada)

    10. Calories 325 (Calories from Fat 160),

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