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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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