Easy Chicken Tostada

I am a big fan of Food for Life foods, especially their sprouted grain product line (e.g., english muffins, tortillas, bread). I recently saw they offer a sprouted grain corn tortilla and my cousin recently told me they worked great in her family’s favorite enchilada recipe.

What I love about Food for Life products are their simple, unadulterated and straightforward ingredients.  In the case of these corn tortillas there are four ingredients: organic sprouted corn, filtered water, sea salt and lime.  Notice there are no parabens in there.  The reason I say this is because I was floored when I went to Publix the other day and the corn tortillas they carry contain PARABENS!  I have been trying to avoid parabens in my family’s hair care and body products for years, and cannot believe they are present in some foods too!  No thank you.

At 120 calories, 2 g fat (o saturated or trans), 10 mg sodium, 3 g fiber and 3 g protein this is a perfect corn tortilla to pick up for your favorite enchilada or tostada recipe.  Tonight we are going to enjoy some chicken tostadas.  This recipe is simple and quick – especially if you cook the chicken, corn and bean mixture ahead of time.  All you have to do is assemble and broil!  Top with your favorite guacamole (preferably homemade) and salsa (my FAV is Garden Fresh Gourmet and you have a show-stopping meal everyone will enjoy!

Easy Chicken Tostadas

Recipe by Melissa Ohlson

Makes 10 tostadas

Ingredients:

1 pound cooked boneless, skinless organic chicken breasts (I poached in a covered pan with a little water for about 20 minutes), shredded

10-12 organic sprouted grain corn tortillas (Food for Life)

Spectrum canola cooking spray (for tortillas)

sea salt (optional)

1 Tbsp extra virgin olive oil

1 can organic black beans, rinsed and drained

1 can or 2 cups frozen and thawed organic sweet corn, rinsed and drained

1/2 tsp cumin

1 8 oz bag Frontera red chile enchilada sauce

4 ounces (about 1 cup) shredded monterey jack cheese

Shredded romaine lettuce

Guacamole

Salsa

Thinly sliced green onions

Instructions:

1.  Preheat oven to 400 degrees F.  Place six corn tortillas onto a baking sheet and spray top with a little cooking spray and season with a little sea salt if desired.  Place in oven and let bake until sides begin to lift and entire corn tortilla is crispy and golden brown, about 7-8 minutes.  Remove from sheet and set aside.  Repeat with remaining 4 corn tortillas.

2.  Heat olive oil in a cast iron skillet over medium heat.  When oil shimmering, add black beans and corn and sauté for about 4 minutes.  Season with cumin and add enchilada sauce.  Stir to combine and allow cook until liquid is at a simmer.  Take off heat and set aside.

3.  Set oven to broil now.

4.  Place the first six corn tortillas back on baking sheet and top each with a large spoonful of the chicken, bean and corn mixture.  Top each with 2 Tbsp of cheese. Broil for about 3-4 minutes until cheese melted, watching carefully to avoid burning.

5.  Take out of oven and top each tostada with shredded romaine lettuce, diced tomato, guacamole, salsa and sliced green onions.  I generally serve 2 tostadas per person.  Enjoy!

 

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