Thursday, August 19, 2010

Baked Chicken Tostadas

I've been making these Chicken Tostadas for several years after a friend of mine had made them for me one day.  I hadn't made these in long time until my husband reminded me about them so I tried them out again this week and changed a few things up to try to lighten them up as much as possible.  These are really yummy and filling.  The paprika on the tostadas give them a nice color and flavor.  And the sour cream, cilantro, lime mix is a nice tangy finisher for these fabulous tostadas.  ENJOY!

Servings:  4
Serving Size:  1 tostada
Calories:  218
Fat:  9.8g
Carb:  24g
Fiber:  14g
Protein:  20g

Baked Chicken Tostadas

4 whole wheat low carb tortillas (80 calories each)
1/2 tbsp. olive oil
1/2 avocado
2 tbsp. light sour cream
1 cooked boneless skinless chicken breast, cut into chunks
1/2 cup 2% shredded cheddar cheese
1 medium tomato, diced
1 cup lettuce, shredded
4 tbsp. fresh cilantro, chopped
1 lime

1.  Preheat oven to 400 degrees.  Place the 4 tortillas on a non stick cookie sheet and spread 1/8 tbsp. of olive oil on each one with a pastry brush and sprinkle with paprika.  Bake tortillas in the oven for 10-15 minutes, until hard and crispy. 

2.  Meanwhile mix sour cream, chopped cilantro and the juice of 1 lime in a small bowl.  Set aside. 

3.  Dice tomato and set aside, shred lettuce and set aside, and mash avocado and set aside. 

4.  Once tostadas are done assemble them by layering on the ingredients, I like to do it in this order.  Avocado, chicken, cheese, lettuce, tomato, sour cream mixture.