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Mexican Chicken Tostadas

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Ingredients

  • 1/2 large jalape?o chile, seeded, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 tablespoon Mexican chili powder
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1 package (1 1/4 lb) boneless skinless chicken thighs
  • 5 tostada shells
  • 1/2 cup shredded lettuce
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/3 cup Old El Paso™ Thick ‘n Chunky salsa
  • Sour cream, if desired

Instructions

  1. Mix jalape?o chile, garlic, chili powder, oil, lime juice and salt in 1 1/2-quart slow cooker. Add chicken; coat with oil mixture.
  2. Cover; cook 4 to 5 hours.
  3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.

Find it online: https://legenrecipes.com/recipe/mexican-chicken-tostadas/