CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
- In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
- To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.
CHICKEN TOSTADAS
This marinade is great. If you start marinating this in the morning, it will make a really quick supper in the evening. Recipe from Family Fun with some changes. Prep time does not include marinating time.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
- Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
- Take meat out of refrigerator 20 minutes before cooking.
- Take out meat and discard marinade.
- These can either be cooked on the grill or under the broiler.
- Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
- Lightly brush tortillas with vegetable oil.
- If using grill, grill on each side until they turn slightly brown, about 1 minute.
- Add cheese to browned side while other side is browning on grill.
- If using broiler put cheese on tortilla just until cheese melts.
- Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.
Nutrition Facts : Calories 547.6, Fat 32.1, SaturatedFat 11.1, Cholesterol 123.6, Sodium 1364.7, Carbohydrate 30.9, Fiber 3.9, Sugar 6, Protein 35.9
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
- Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
Nutrition Facts : Calories 604, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 927 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 55 grams, Sugar 7 grams
SHREDDED SPICY CHICKEN TOSTADAS (TINGA)
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
- For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
- To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.
CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
CHEESE AND CHICKEN TOSTADAS RECIPE
Make your taste buds happy with a Cheese and Chicken Tostadas Recipe. This Healthy Living chicken tostadas recipe includes a variety of tasty ingredients.
Provided by My Food and Family
Categories Bread
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Place tortillas in single layer on large baking sheet; spray with cooking spray. Bake 7 to 8 min. or until tortillas are crisp.
- Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done. Add salsa and chili powder; cook until heated through, stirring occasionally. Remove from heat; stir in cheese.
- Spoon chicken mixture onto tortillas; top with remaining ingredients.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHICKEN TOSTADAS
This is a typical fast and tasty meal that I can whip out in a moments notice and usually without sweating! lol Great on a really hot day or any day! This is also great tucked inside a hard or soft taco shell. Feel free to alter the vegetables to your favorites and / or what you have on hand. This is also great with some fruit tossed in. Try some chopped peaches or pineapple or anything you might like. Go tropical and try mango or papaya! Add what you like, but most importantly..... Enjoy!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
- Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
- Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
Nutrition Facts : Calories 292, Fat 22.9, SaturatedFat 6.2, Cholesterol 53.5, Sodium 555.7, Carbohydrate 8.6, Fiber 1.9, Sugar 4.6, Protein 14
SHREDDED CHICKEN TOSTADAS
These flavorful tostadas are super easy and family-friendly. You won't believe how tender and juicy the chicken comes out. Just load the tostadas with your favorite fresh toppings, and you'll have one simple, sensational meal. -Lisa Kenny, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 378 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 858mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.
CHICKEN TOSTADAS
This recipe is from Gourmet July 2008 perks up a rotisserie chicken with a sauce of tomatoes, onion, and garlic. Don't forget to serve a side of Margaritas!
Provided by cookiedog
Categories Whole Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat broiler.
- Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
- Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
- Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth (use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
- Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
- Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
- Mound lettuce mixture on top and sprinkle with cheese.
Nutrition Facts : Calories 645, Fat 43, SaturatedFat 8, Cholesterol 93.8, Sodium 332.6, Carbohydrate 31.8, Fiber 9.5, Sugar 4.1, Protein 34.7
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
SPICY CHIPOTLE CHICKEN TOSTADAS
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Provided by Nils Bernstein
Categories Chicken Low Fat Kid-Friendly Dinner Lunch Spring Summer Healthy Low Cholesterol Tortillas Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the spicy chicken topping:
- Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
- Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
- Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
- Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
- Assemble the tostadas:
- If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
- Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
- Do Ahead
- Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
CHICKEN TINGA TOSTADOS
This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
Provided by NANCHE30
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place the chicken into a large pot along with 1/4 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.
- Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
- Place the tomatoes, the whole can of chipotle 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.
- To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
Nutrition Facts : Calories 514 calories, Carbohydrate 29 g, Cholesterol 107.7 mg, Fat 27.1 g, Fiber 4.2 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 445.2 mg, Sugar 6.7 g
CHICKEN TOSTADAS
If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. -Janet Briggs
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.
Nutrition Facts :
CHICKEN-FAJITA TOSTADAS
These mile-high healthy tostadas made with shredded chicken sport a big helping of corn, peppers, and onions, plus salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
- Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
- Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
- Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with Cilantro-Lime Rice, if desired.
Nutrition Facts : Calories 472 g, Fat 15 g, Fiber 5 g, Protein 45 g
CHICKEN TOSTADAS
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor-crunchy, creamy, luscious-you'll see why.
Provided by Shelley Wiseman
Categories Bean Cheese Chicken Onion Poultry Tomato Kid-Friendly Quick & Easy Dinner Lunch Radish Cilantro Tortillas Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat broiler.
- Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
- Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
- Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.
- Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
- Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
- Mound lettuce mixture on top and sprinkle with cheese.
- Serve with: Margaritas
GRILLED CHICKEN TOSTADAS
Using a tasty Tex-Mex marinade, this tostada gives a decidedly different taste to ordinary tostadas. Placed on a corn tortilla bed, this would make an excellent BBQ party dish and can be folded over to make it kid friendly. You can also use an indoor grill pan making this a great year round dish!
Provided by R.Lynn
Categories Chicken
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
- Over medium high coals, grill chicken for 5 minutes on each side or until done.
- Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
- Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
- To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.
Nutrition Facts : Calories 268.6, Fat 18.5, SaturatedFat 6.7, Cholesterol 25.1, Sodium 842.9, Carbohydrate 17.7, Fiber 2.1, Sugar 3.9, Protein 10
More about "chicken tostadas recipes"
20 MINUTE CHICKEN TOSTADAS - IFOODREAL.COM
From ifoodreal.com
5/5 (54)Calories 390 per servingCategory Dinner
- To make homemade tostada shells: Preheat oven to 400 degrees F and line large baking sheet with parchment paper or silicone mat.
OUR BEST TOSTADA RECIPES - FOOD COM
From foodnetwork.com
Author By
CHICKEN TOSTADAS - AUTHENTIC LATINO FOOD & RECIPES
From goya.com
CHICKEN TOSTADAS – MODERN HONEY
From modernhoney.com
CROCK POT CHICKEN TOSTADAS RECIPE - EASY CHICKEN TOSTADAS
From eatingonadime.com
BUFFALO CHICKEN TOSTADAS | GET CRACKING - EGGS
From eggs.ca
TOSTADAS WITH CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
HEALTHY CHICKEN TOSTADAS WILL BE YOUR NEW FAVORITE DINNER ...
From wellandgood.com
RECIPE: QUICK CHICKEN TOSTADAS - WHOLE FOODS MARKET
From wholefoodsmarket.com
EASY CHICKEN TOSTADA RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
BEST CHICKEN TOSTADAS RECIPE - HOW TO MAKE CHICKEN …
From thepioneerwoman.com
CHICKEN AND CHEESE TOSTADAS - 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
CHATELAINE QUICKIES: BBQ CHICKEN TOSTADAS
From chatelaine.com
CHICKEN TOSTADAS RECIPE - IMMACULATE BITES APPETIZERS
From africanbites.com
COOK CHICKEN TOSTADAS IN 20 MINS - SIMPLY COOK
From simplycook.com
EASY CHICKEN TOSTADAS RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN TOSTADAS - GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN TOSTADAS RECIPE - EATINGWELL
From eatingwell.com
EASY LOADED CHICKEN TOSTADAS - AVERIE COOKS
From averiecooks.com
CHICKEN TOSTADAS (20 MINUTE RECIPE) - A PINCH OF HEALTHY
From apinchofhealthy.com
EASY MEXICAN CHICKEN SALAD TOSTADAS PERFECT FOR A CROWD ...
From bringonthespice.com
SLOW COOKER CHICKEN TOSTADAS RECIPE - REAL SIMPLE
From realsimple.com
TOSTADAS DE POLLO (CHICKEN TOSTADAS) - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
CHICKEN TOSTADA RECIPE | CHICKEN RECIPES | TESCO REAL FOOD
From realfood.tesco.com
CHICKEN TOSTADAS | THE FOOD CAFE | JUST SAY YUM
From thefoodcafe.com
CHICKEN TOSTADAS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
THE BEST CHICKEN TOSTADAS RECIPE | EASY CHICKEN DINNER IDEA!
From blessthismessplease.com
CHICKEN TOSTADAS RECIPE [EASY] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
EASY BBQ CHICKEN TOSTADA RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
HOW TO MAKE THE BEST CHICKEN TOSTADAS (EASY RECIPE) - …
From thetortillachannel.com
HEALTHY CHICKEN TOSTADAS - THE HARVEST KITCHEN
From theharvestkitchen.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #easy #chicken #dietary #low-cholesterol #healthy-2 #low-in-something #meat #chicken-breasts #3-steps-or-less
You'll also love