I’ve been focusing lately on building up my recipe book with quick and yummy dinners. It’s important for me to have dinner on the table each night for my family but sometimes I just don’t have the time to spend too much time in the kitchen. This last week I made two absolutely incredibly delicious dinner and both were super quick to make! The first one I made were these Chicken Tostadas.
The chicken is cooked in the slow-cooker along with onions, garlic, green chilies and spices. Then right before you are ready to eat, you just prepare the toppings and you are ready to go! This recipe calls for store-bought tostadas. These are good but to save money and for something even tastier I just crisped up some white corn tortillas in a small amount of oil. It was perfect.
We ate these like a taco. It was seriously one of the best dinners and now one of our favorites!
Adapted from Becoming Betty originally from Tasty Kitchen
2 pounds, boneless skinless chicken
1 onion, diced
1 can (4 oz.) diced green chilies
4 cloves garlic, minced
3 Tbsp. chili powder
juice of 1 lime
1/4 cup water
Tostadas or corn tortillas
1 can refried beans
cheese, lettuce, tomatoes etc.
Put chicken and onions in crock pot. In a small bowl, mix together the green chilies, minced garlic, chili powder, lime juice and water. Pour over chicken and cook on low for 5-6 hours. Shred chicken before serving.
To assemble tostadas :
If using corn tortillas either warm them up in the oven or lightly fry them. Warm up refried beans. Spoon the beans over the tostada, top with chicken and desired toppings.