Sheet Pan Loaded Chicken Tostadas
30 mins prep10 mins cook
As part of my Budget Friendly Family Meal Series, these Sheet Pan Loaded Chicken Tostadas are a quick and easy weeknight dinner that you'll want to add to your roatation!
0 servings
What you need
Instructions
0 Cook the chicken in the instant pot or crockpot with 1/2 jar of the salsa verde, 1 tsp cumin, 1 tsp minced garlic.Frozen in the instant pot- 25 minutesFresh in the instant pot- 15 minutesCrockpot- high for 4-6 hours***Save time by just using rotisserie chicken- just shred the meat, add in the sauce + seasonings into a small pan and cook for 10-15 minutes. 1 In a bowl mix together all of the ingredients for the salsa + 1 tsp of the elote seasoning, set aside.***Save time by making this ahead of time. This also makes a ton extra for leftovers the next day! 2 Preheat the oven to 425° 3 On a large baking tray, lay out 12-15 corn tortillas, brush each side with olive oil or cooking spray. Bake in the oven on the top rack for 10-12 minutes, flipping once. 4 While the tortillas are cooking smash the avoacdo and add a pinch of salt and some lime juice, set aside. 5 Slice the radishes + jalapenos 6 Once the torillas are browned and crispy, add smashed avocado, chicken, shredded cabbage, corn salsa- top with radishes, jalapeno, cilantro, lime juice, cotija cheese + a dash of elote seasoning. 7 If you fam isn't into the "fancy" stuff aka they are picky eaters, my kidos loved these with refried beans, chicken and cheese! 8 This meal had a ton of chicken, salsa and cabbage leftover, so I made wraps with it the next day buy adding mayo, elote seasoning, chicken, cabbage and salsa- soooooo good!View original recipe