Description
Enchilada sauce turns a pan of shredded chicken into the tastiest tostada topping you’ve ever had.
From Natalie Perry of Perry’s Plate.
Ingredients
- 4 cups To 5 Cups Cooked Shredded Chicken
- 1 can (10 Oz. Size) Enchilada Sauce, Or As Needed
- ½ Lime, Or As Needed
- 1 head Romain Lettuce, Or 10 Ounces Chopped Salad Greens
- 12 Tostada Shells
- 2 cups Grape Or Cherry Tomatoes, Halved
- 2 Avocados, Peeled, Pitted And Sliced
- ½ cups Mexican Cotija Cheese
Preparation
Place chicken in a large skillet with 1 cup of the enchilada sauce. Heat over medium heat until chicken is warmed through. If you’d like it saucier, add the remaining sauce until it’s as saucy as you like. Add the juice from 1/2 of the lime to the chicken. Taste, and add more lime juice or salt, if needed.
Place a small handful of lettuce on each tostada shell. Spoon some enchilada chicken over the lettuce and top with chopped tomatoes, avocados, and a sprinkle of cheese.
