Chicken Tostadas with Tomatillo Salsa
Roasted chicken breasts: (or you can buy a cooked roasted chicken breast)
3 Boneless, skinless chicken breasts
2 tablespoons blended oil (I use Smart balance)
1 teaspoon kosher salt
½ teaspoon pepper
1 cup low sodium chicken broth plus 2 tablespoons (divided)
Roasting the chicken: In a sauté pan, heat the oil on medium-high heat. Season the chicken breasts on both sides with the salt and pepper then place in the pan and sauté on each side for 2 minutes. Remove then in an oven safe baking dish place the chicken and chicken broth, cover and bake for 30 minutes on 350 degrees. Once cool, shred the chicken and place in a sauce pan and add 1 ½ cups of the tomatillo salsa and heat.
10 tomatillos, husked and rinsed
1 jalapeno pepper, sliced and seeds removed
1 onion, quartered
1 teaspoon white vinegar
1 teaspoon ground cumin
1 cup fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt to taste
1 chipotle pepper in adobo sauce (for a smoky flavor or use 2 jalapenos)
In a saucepan add the tomatillos, jalapeno, onion, vinegar and water to cover. Bring to a boil then reduce heat to medium and cook until the tomatillos are soft, about 10 minutes. Drain and put the vegetables in a food processor, add the cumin, cilantro, lime juice, chipotle pepper and salt. Blend until slightly chunky.
12 White corn tortillas
8 ounces Monterey Jack cheese, grated
½ head iceberg lettuce, chopped
5 ounces grape tomatoes, sliced
Garnish with sour cream and chopped green onions
Heat oil in a sauté pan and cook the tortillas, one at a time until crisp, drain.
To assemble: Place cooked tortillas on a plate, top with chicken/tomatillo mixture, cheese, lettuce, tomatoes, sour cream and green onions.