Recipe Details
Ingredients
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6bone-in chicken breast halves
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7mediumonions, thinly sliced
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1clovegarlic, chopped
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¼cupvegetable oil
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6mediumtomatoes
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1(7 ounce) canchipotle peppers in adobo sauce
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1tablespoonchicken bouillon granules
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16tostada shells
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1cupsour cream
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salt and pepper to taste
Cooking Directions
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Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
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Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
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Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
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To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories514 | |
% Daily Value * | |
Total Fat 27g |
35% |
Saturated Fat 8g |
42% |
Cholesterol 108mg |
36% |
Sodium 445mg |
19% |
Total Carbohydrate 29g |
11% |
Dietary Fiber 4g |
15% |
Total Sugars 7g |
|
Protein 38g |
|
Vitamin C 19mg |
96% |
Calcium 96mg |
7% |
Iron 2mg |
9% |
Potassium 681mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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