Happy New Year!! I can’t believe this is my first post of 2018…things have been crazy around here–to say the least!! Because life is moving in every direction right now, my need for simple, healthy and delicious dinners is at a peak. And y’all KNOW my love for Mexican inspired dishes is unstoppable. I made these BBQ chicken tostadas the other night and it was extremely simple, but extraordinarily tasty!
I boiled some extra chicken a few days before when I was prepping for another recipe so I could save time on this one– PLANNING AHEAD WILL SAVE YOUR LIFE! And by life I mean time and sanity on those crazy days!! I just seasoned the chicken with salt & pepper, and a little cumin and then shredded and put in the fridge until I needed it. If it is going to be longer than a few days, you might want to freeze it.
I have also put frozen uncooked chicken in the slow cooker, covered it in my favorite BBQ sauce and cooked it on low for 6 hours. Shredded it and put it back in the slow cooker on warm until I was ready to plate the tostadas. SUPER easy, which I am all about.
This recipe calls for BBQ sauce, which being from the south is my language. BUT you have to be very careful when picking your BBQ sauce. Have you ever looked at the label? This type of sauce is the perfect hiding spot for a TON of added processed sugar. Make sure to read the label and get one that is as low in sugar {or no sugar} as possible. This recipe is a new favorite! Take a look…
Seriously, it is that simple!! Enjoy! <3 Norma
Simple BBQ Chicken Tostadas
Ingredients
- 8 corn tortillas or pre-made tostada shells
- 1 tbsp olive oil
- 3 cups cooked & shredded chicken
- 1 ½ cup BBQ sauce see above for tips on picking your sauce
- 2 cups Mexican cheese shredded
- 1 cup roma tomatoes diced
- 3 cups shredded lettuce or cabbage
Toppings
- chopped cilantro
- avocado
- extra BBQ sauce
- Diced red onions
Instructions
- Preheat oven to bake 375°F. Lightly brush each side of the corn tortillas with olive oil. Place on a baking sheet and bake in oven for about 5 minutes per side, until crispy. (if you bought tostada shells then omit this step)
- While the shells bake, in a bowl mix the shredded chicken and BBQ sauce. Stir until well combined.
- Once shells are ready, remove from oven and divide chicken evenly between the shells.
- Top each one with shredded cheese.
- Place back in oven on broil for about 5 minutes, or until the cheese has melted & started to turn golden brown, watching closely so not to burn.
- Remove from oven and top with tomatoes, cilantro, diced red onion, cilantro and a drizzle of BBQ sauce.