- Makes: 6 servings
- Prep: 15 mins
- Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
cups shredded cooked chicken
16 ounce package frozen peppers and onion stir-fry vegetables
8 ounce package shredded Mexican-style four-cheese blend
10 ounce cans enchilada sauce
cups shredded spinach leaves (optional)
Dairy sour cream (optional)
- In a 4- to 5-quart slow cooker, combine chicken, stir-fry vegetables, cheese, and six of the tostada shells, coarsely broken. Pour enchilada sauce over all. Stir to combine.
- Cover; cook on low-heat setting for 5 to 6 hours or on low-heat setting for 2 1/2 to 3 hours. Divide mixture among remaining six tostada shells. If desired, top with shredded spinach and dairy sour cream.
Nutrition Facts (Easy Tostadas)
- Per serving:
- 409 kcal cal.,
- 26 g fat
- (12 g sat. fat,
- 100 mg chol.,
- 1427 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 5 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Related CategoriesChicken Recipes, Dinner Recipes, Ethnic Recipes, Healthy Recipes, Heart-Healthy Recipes, Low Cholesterol Recipes, Low Fat Recipes, Mexican Chicken Recipes, Mexican Recipes, Salad Dressing Recipes, Shredded Chicken Recipes, Slow Cooker Recipes, Vegetable Casseroles, Vegetable Recipes