Chicken-Chile Tostadas Tweet

advertisement

Roast Chicken with Meyer Lemon Shallot Sauce

Get great ideas for cooking chicken, from our favorite chicken salads to slow cooker chicken entrees, Save money on chicken dinners with cost-cutting recipes that use the whole bird, Get out of the ground beef grind and use easy, economical ground chicken for a variety of recipes from burgers and chili to tostadas and calzones. Chicken recipe, chicken breast recipes, recipes for chicken, recipes with chicken, chicken recipes easy, easy recipes, baked chicken, baked chicken recipes, soup recipes, chicken soup.

Top baked corn tortillas with a mixture of spicy ground chicken, shredded lettuce, cheese and salsa for an easy weeknight dinner. Because the tortillas are baked instead of fried, this recipe is lower in fat than a traditional tostada.

If you can't find ground chicken, grind your own by putting raw skinless, boneless chicken in a food processor. Pulse with the chopping blade until roughly chopped for the best texture. Tortillas are usually fried for tostadas, but here the tortillas are baked for a crunchy texture.

Nutritional Facts for Roast Chicken with Meyer Lemon Shallot Sauce			Ingredients 1 tablespoon olive oil 1 cup prechopped onion 1 teaspoon bottled minced garlic 1/2 teaspoon ground cumin 1/2 teaspoon ground chipotle chile pepper 1/4 teaspoon ground cinnamon 1 pound ground chicken breast 1/2 cup bottled fat-free salsa 1/4 cup water 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro 1 teaspoon lime juice 4 (6-inch) corn tortillas 1 cup shredded iceberg lettuce 1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese 1/4 cup reduced-fat sour cream
Serving Size: 1 (420 g)
Servings Per Recipe: 6
Amount Per Serving%	Daily Value
Calories 769.2
Calories from Fat 462	60%
Total Fat 17.1 g	79%
Saturated Fat 8.4 g	69%
Cholesterol 68.5 mg	75%
Sodium 434.3 mg	60%
Total Carbohydrate 18.2 g	4%
Dietary Fiber 5.2 g	0%
Sugars 2.0 g	0%
Protein 58.5 g	117%

Preparation Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat. While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.