Slow Cooker
Salsa Chicken Tostadas
Cilantro-Lime Tomato Salad
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Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 onion, thinly sliced
- 1 cup salsa
- ½ cup canned enchilada sauce
- 1 (4.5-oz) pkg tostada shells
- 1 (15-oz) can refried black beans
- 1 (8-oz) pkg shredded lettuce
- 1 (8-oz) carton sour cream
Instructions
- Combine chicken, onion, salsa, and enchilada sauce in a 5- to 7-quart slow cooker. Cover, and cook on LOW 8 hours or until chicken is tender.
- Remove chicken from cooker, and shred with 2 forks. Return chicken to cooker, and toss with sauce.
- Heat tostadas and beans according to package directions.
- Spread beans over tostada shells. Top with chicken mixture, lettuce, and sour cream.
Side Dish Ingredients
- ½ cup chopped onion
- 2 Tbsp lime juice
- 2 tomatoes, chopped
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Stir together onion and lime juice in a bowl; let stand 5 minutes. Stir in tomatoes and cilantro just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
433
|
14
|
447
|
| Fat (g) | 16 | 0 | 16 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 36 | 3 | 39 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 932 | 3 | 935 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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