This recipe is one of my all time favorites! It's a crock pot recipe which is always delightful because of the convenience and minimal clean up. This is the CLEANER version of the original recipe which calls for a whole lot of cream cheese and cheddar cheese. SO NOT NEEDED, this modified recipe is creamy and delicious and still easy on the calories! Check the bottom of this post for all the nutritional information!
*As usual, I always HALF this recipe, but if you like leftovers feel free the freeze the extras and 2 weeks down the road when you are craving them again... put it back in the crock pot and heat it up! SO EASY!
Chicken Tostada Mix
Yield: Enough for 20 tostadas!
Ingredients
2 lb. chicken breast
1 10oz can green enchilada sauce (I use MACAYO'S brand because it has 8 ingredients and I know what each of them are! Also watch out because most cans are 16 OUNCES! So you need to measure out 10oz)
1 4oz can diced green chilies
6oz reduced fat cream cheese
1 cup diced bell pepper (I buy red, orange, yellow, and green peppers and dice them ALL up and then put them in a bag in my freezer. When a recipe calls for them I just measure it out and throw them in! So easy! Also the variety of color makes this mix so beautiful!)
Directions
Place the first 3 ingredients in the crock pot and cook on low for 8 hours (or on high for 4-5 hrs.)
Once done, shred the chicken in the crockpot to incorporate the sauce evenly. Then add remaining ingredients and cook an additional 30 minutes. Stir well to combine and serve on top of tostada shells with a little shredded cheese on top!
Nutritional information for the chicken mixture (based on 20 servings)
Calories: 70
Carbs: 2 grams
Fat: 2 grams
Protein: 10 grams
** I typically have 2 tostadas with shredded cheese on top which equates to 350 calories! Not bad for a delicious dinner that is filling, packed with protein, and easy to make!
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