Recipe Details
Ingredients
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2tablespoonsolive oil
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1largeonion, diced
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1(15 ounce) canstewed tomatoes
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1(7 ounce) canchipotle peppers in adobo sauce, or to taste
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2poundsshredded cooked chicken meat
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16tostada shells
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½cupsour cream
Cooking Directions
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Heat oil in a saucepan over medium heat. Add onions and sauté until softened and translucent, about 5 minutes.
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Meanwhile, purée stewed tomatoes and chipotle peppers in adobo sauce in a blender.
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Pour puréed mixture over onions in the saucepan; add chicken and stir to combine. Cover and simmer for 20 minutes.
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Mound chicken mixture onto tostada shells and garnish with sour cream.
Editor’s Note:
Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories402 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 6g |
29% |
| Cholesterol 91mg |
30% |
| Sodium 396mg |
17% |
| Total Carbohydrate 21g |
7% |
| Dietary Fiber 2g |
8% |
| Total Sugars 3g |
|
| Protein 34g |
67% |
| Vitamin C 6mg |
6% |
| Calcium 67mg |
5% |
| Iron 2mg |
10% |
| Potassium 359mg |
8% |
* 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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