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Chicken Tostadas

This was fairly quick to make and delicious.  A big hit with all the family members.  I allowed each of them to add their own toppings to the chicken and cheese mixture.  I will be making these again soon.
Chicken Tosadas
8-10 small corn tortillas
2 Tablespoons olive oil (you may need more or less)
2 cup grated cheddar cheese
3/4 cup onion, diced small
1 teaspoon chili powder
2 garlic cloves, minced
2 cups cooked chicken, torn or shredded
 salt and ground pepper
1 Tablespoon. plus 2 teaspoons lime juice
1 head romaine lettuce, shredded
1-2 tomatoes,  chopped
1-2  avocado, halved, pitted, peeled, diced small
fresh cilantro, for serving (optional)

Preheat the oven to 400 degrees. Lightly brush both sides of tortillas with olive oil and place on a rimmed baking sheet. 

Bake until golden and crisp, about 10 minutes. 
In a large skillet, heat 1 teaspoon oil over medium-high. Add half the onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt/pepper. Cook stirring frequently, until chicken is warmed though and water is almost evaporated, 2 minutes. Stir in 2 teaspoons lime juice and remove from heat.
In a large bowl, combine lettuce and 1 Tablespoon lime juice, season with salt/pepper. Toss well to coat.
 Divide cheese and chicken mixture among tortillas and return to oven. 
Bake until cheese is bubbling, about 3 minutes. 
 Top each tortilla with lettuce, tomato, avocado, remaining onion and cilantro if desired.
I like to serve with sour cream and salsa.


  1. These sound great! I love that the tortillas are baked crispy, not fried:@)

  2. wow!!! its so easy to make... i'll try..

  3. These look so yummy. I will need to try them soon.


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