You know those days when life is crazy and spending time making dinner is the last thing you want to do? Well I am your new best friend. This recipe takes less than 10 collective minutes to prepare. I spend about 2 minutes preparing the chicken in the crock-pot and then a few minutes cutting the lettuce, avocado and tomatoes.
At my last job, one of my co-workers told me how his wife had tried a new way of preparing chicken. She simply placed the frozen chicken in a crock-pot and covered it in salsa, then let the crock-pot do the rest. I tried it and he was right, it was really good. Then one time I didn’t have very much salsa left, but I saw some left over green enchilada sauce in the fridge. I decided to mix the salsa and the enchilada sauce and the combination is a keeper!
Tostadas are a staple in my family, because my grandma spent part of her childhood in Mexico. I thought that everyone ate tostadas and knew what they were… then I got married. The first time I told my husband I was making tostadas he had no idea what I was talking about. Then when he saw what they were he responded, “Oh. It’s a taco, but flat.” I was appalled that he would lower the tostada to the level of a taco and argued that he didn’t know what he was talking about. I have continued to make tostadas on a fairly regular basis. Every time I think over the ingredient list, as much as I hate to admit it, I realize he was probably right. A tostada, at least how I make them, is very much like a flat taco.
Tostadas (makes 4-5)
2 tomatoes, diced
1 avocado, diced
Lettuce or spinach
3 pieces of chicken
Green enchilada sauce
- Place frozen chicken pieces into the crock-pot. Smother in salsa and enchilada sauce. Cook for 8-10 hours. (You can cook it for less time, but you run the risk of your meat being tough.)
- After your chicken is done cooking you can shred it by using two forks, pulling the chicken apart into smaller pieces.
- Dice tomatoes and avocado and cut or tear lettuce/spinach into small pieces.
- Assemble tostada. I prefer to place my meat on the tostada shell first and then layer the lettuce, tomatoes and avocado on top.
** Optional side dishes: beans and rice.
I will warn you, a tostada is not for the dainty eater. The crunchy shells break easily and can lead to a messy dinner. Bring a napkin. Be prepared to spill a lot. That way if you don’t make a mess you will be pleasantly surprised and quite pleased with yourself;-)