Salsa Verde Tostadas
Ingredients
Chicken
- 4-6 boneless skinless chicken breasts
- 1 large 64oz can green enchilada sauce
- 2 cups chicken broth
- 2 tbsp garlic powder
- 1 tbsp minced garlic
- 1 tbsp minced onions
- salt/pepper to taste
Flour tortillas
- 1/2 cup peanut oil
- *Tostada pairings - re-fried beans cheese, tomatoes, sour cream, lettuce - anything you like to add to your tostadas
Instructions
Chicken
- Combine chicken, enchilada sauce, broth & seasonings to slow cooker.
- Cook on high for a minimum of 4-5 hours or low for 6-8 hours - stirring & turning every few hours
- *Note- all slow cookers cook differently - watch your time It may cook faster.
- You will know it's done when it falls apart when pierced with a fork
- Remove & shred in large bowl
Prepare tortillas
- In a deep fry pan or short stock pot, heat the oil, and drop one tortilla in until it starts to brown & puff up, flip, and brown the other side. These cook in about 30-60 seconds.
- Continue until all shells have been fried.
- Place cooked tortillas on a paper towel to absorb excess oil.
Assemble your tostadas
- Add beans & chicken to your cooked tortillas with your favorite ingredients.