Loaded Shredded Chicken Tostadas
Hola My Friends!
Last night my husband and I realized that we hadn’t eaten since breakfast and I decided to gather up some goodies to make a delicious dinner that was quick and easy to make. Headed off to Publix and noticed that their Chicken breasts were BOGO (Buy one Get one). Immediately, I thought of the ingredients I’d like to put together and I decided that I would be making Loaded Shredded Chicken Tostadas. This dish was flavorful and easy & trust me you’re going to want to make it on a weekly basis!
Loaded Shredded Chicken Tostadas
Ingredients
- 3 large Skinless Chicken Breasts
- Sargento Shredded Sharp Cheddar Cheese
- Daisy Sour Cream
- Goya Mediium Salsa Verde
- Tapatio Hot Sauce
- Amys Organic Refried Beans
- Charras Baked Corn Tostadas
- Badia Garlic powder
- Badia Onion Powder
- Pink Himalayan Salt
- Simply Organic Cilantro
- Olive Oil Extra Virgin
Instructions
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Place 3 Large Uncooked (no skin) Chicken Breasts in your instant pot.
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Add enough water to the Instant Pot just to cover the chicken breasts.
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Cover and cook on "pressure" and select meat/chicken setting.
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Set the time on the instant pot to 30 minutes.
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Once the timer goes off leave the chicken breasts in the Instant pot for another 10 minutes.
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Take your Chicken Breasts out of the instant pot carefully (they should be falling apart on their own) and place them on a plate where you will begin shredding them with a knife and fork.
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Place about 4 TBSP of Olive Oil into the frying pan. Set the temperature of the stove top on Medium. You don't want it too high so that your chicken doesn't dry out.
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Once the Olive oil starts simmering, toss the shredded chicken into the frying pan as well.
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Add Simply Organic Cilantro all over your Chicken (As much or as little as your Taste-buds will like). Recommendation: Sprinkle a lot of it 🙂 !
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Sprinkle as much or as little Pink Himalayan Salt
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Sprinkle as much or as little Badia Garlic powder as you'd like.
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Sprinkle as much or as little Badia Onion powder as you'd like.
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Stir your shredded chicken until all pieces are coated with the herbs and spices mentioned above.
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Pour about 2 ounces of water into the pan and stir.
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Set the stove top temperature to Low.
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Pour half of the Goya Salsa Verde into the pan and stir until all of the chicken is coated.
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While the chicken is cooking on low, Set the oven temperature to 250 degrees.
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Get your Corn tostadas and lay them on your baking pan.
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Place 1 TBSP of Amys Refried Beans on each Tostada and spread it.
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Place as little or as much Tapatio Hot Sauce as you'd like on your Tostada.
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Place Sargentos shredded cheese on top of the Tostada.
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Place the baking pan in your oven for 15 minutes. This way all of the tostadas and the toppings will be nice and warm.
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Make sure that the cheese is melted before you take them out of the oven.
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Once you remove your baking pan from the oven, you may turn off both your stove and oven. Make sure you use an oven mitt!
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Grab a spoonful or two of the shredded chicken and top your warm tostada.
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Finally, top your tostada with Sourcream.
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VOILA ! Your Fully loaded shredded chicken tostadas are ready to eat 🙂 ! BUEN PROVECHO !
Recipe Notes
Utensils needed:
Instant Pot
Baking Pan
Red Copper Frying Pan
Fork
Chefs Knife
Non stick Slotted Turner
Tablespoon
You Can Buy your Red Copper Frying Pan here 🙂 !
VOILA ! Your Fully loaded shredded chicken tostadas are ready to eat 🙂 ! BUEN PROVECHO !
Ps: Feed-back is GREATLY appreciated! Let me know what you think.
XO- Guavette
