Chicken Enchilada Tostadas
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Today’s recipe features delicious Chicken Enchilada Tostadas, effortlessly prepared in your slow cooker using succulent chicken thighs. This recipe is an adaptation of a taco recipe I discovered in Betty Crocker’s “The Big Book of Slow Cooker Casseroles & More.” I decided to transform the original recipe into a vibrant tostada creation, and I’m thrilled to report that it was an absolute hit with everyone who tried it!
The slow cooker method ensures incredibly moist and flavorful chicken, and I particularly enjoyed the richness of the chicken thighs. The level of heat in these tostadas is easily customizable. Simply adjust the spiciness by selecting your preferred taco seasoning and enchilada sauce. For this recipe, I opted for regular taco seasoning and mild enchilada sauce, resulting in a dish that was flavorful and satisfying without being overly spicy.
Ingredients Chicken Enchilada Tostadas
- BONELESS, SKINLESS CHICKEN THIGHS
- TACO SEASONING MIX
- BROWN SUGAR
- GREEN CHILES
- ENCHILADA SAUCE
- FROZEN CORN
- REFRIED BEANS
- TOSTADA SHELLS (STORE-BOUGHT OR HOMEMADE)
- LETTUCE
- GREEN ONIONS
- ANY OTHER TOPPINGS YOU LIKE SUCH AS SOUR CREAM, SALSA, SHREDDED CHEESE, GUACAMOLE, DICED TOMATOES, SLICED OLIVES, ETC.
Instructions for Chicken Enchilada Tostadas
Prep the Chicken: Spray your slow cooker with cooking spray. Place the chicken thighs in the slow cooker and sprinkle them generously with taco seasoning mix and brown sugar. Toss to ensure all the chicken is evenly coated. Add the diced green chiles and 1/2 cup of the enchilada sauce to the slow cooker. Refrigerate the remaining enchilada sauce for later use when preparing the tostadas.
Slow Cook the Chicken: Cover the slow cooker and cook on the Low heat setting for 6-7 hours, or until the chicken is very tender.
Shred and Simmer: Remove the cooked chicken from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir in the frozen corn. Cover and cook on Low heat for an additional 15 minutes.
Warm the Beans: While the chicken simmers, heat the refried beans in a saucepan over medium heat. Stir in the remaining 1/2 cup of reserved enchilada sauce and cook until heated through.
Assemble the Tostadas: Spread a spoonful of the warmed refried beans on top of each tostada shell. Top with a generous portion of the slow-cooked chicken mixture. Add your favorite toppings, such as shredded lettuce, chopped green onions, diced tomatoes, and avocado slices. Drizzle any remaining enchilada sauce over the tostadas for an extra kick of flavor.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can! However, cooking times may need to be adjusted slightly.
Can I add other vegetables to the slow cooker?
Absolutely! Consider adding diced onions, bell peppers, or even jalapenos for extra flavor.
Can I make this recipe spicier?
Yes! Add a few dashes of hot sauce to the chicken while it’s slow cooking. You can also use a spicier variety of enchilada sauce.
Can I make this recipe ahead of time?
Yes, you can cook the chicken in the slow cooker ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before assembling the tostadas.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Shredded Chicken Tostadas
- BBQ Chicken Tostadas
- Simple Chicken and Black Bean Tostadas
- Seven Layer Tostadas
Chicken Enchilada Tostadas
Real Mom Kitchen
Ingredients
- 1¼ lbs boneless skinless chicken thighs
- 1 oz pkg taco seasoning mix
- 1 Tbsp packed brown sugar
- 4 oz can green chiles chopped
- 10 oz can nchilada sauce
- 1 cup frozen corn thawed
- 16 oz can refried beans
- 8 tostada shells
- 3 cups lettuce shredded
- 4 medium green onions sliced (1/4 cup)
- any other toppings you like such as sour cream shredded cheese, guacamole, diced tomatoes, sliced olives, etc.
Instructions
- Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker and sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce for later when preparing the tostadas.
- Cover and cook on Low heat setting 6 to 7 hours.
- Remove chicken from slow cooker and use 2 forks to pull chicken into shreds. Return chicken to cooker. Mix in corn. Cover and cook on Low heat setting 15 minutes.
- Meanwhile, in a sauce pan, combine the refried beans with 1/2 cup of the remaining enchilada sauce. Cook over medium heat until heated through.
- Prepare tostadas by spreading a spoonful of the refried beans on top of each tostada shells. Top each with some chicken mixture followed by lettuce, green onion, and any other toppings you desire. Any remaining enchilada sauce can be drizzled on top of the tostadas if desired.
Nutrition
