Ingredients for Barbecued Chicken Tostados Ww 8 Pts
- 1 lb boneless skinless chicken thighs
- 1 cup barbecue sauce
- 1 (4 oz) can diced green chilies
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 2 cloves minced garlic
- 0 Red Wine Vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 8 fat free tortillas
- 2 cups fat free refried beans
- 1/2 cup chopped scallions
- 0 Reduced Fat Monterey Jack cheese
- 1/2 cup light sour cream
- 2 tablespoons lime juice
- 2 cups shredded reduced-fat cheddar cheese
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How to Make Barbecued Chicken Tostados Ww 8 Pts
- Combine 1 lb boneless, skinless chicken breasts, 1 cup barbecue sauce, and 1 (4 oz) can diced green chiles in a large, nonstick saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer until chicken is cooked through and tender, about 25 minutes. Remove from heat and let cool completely.
- Meanwhile, prepare the pico de gallo: Combine 1 cup chopped tomatoes, 1/2 cup chopped red onion, 1/2 cup chopped cilantro, 2 cloves minced garlic, 2 tablespoons lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium bowl. Stir to combine and set aside.
- Preheat oven to 425°F (220°C).
- Lightly spray a large baking sheet with nonstick cooking spray.
- Arrange 8 corn or flour tortillas on the prepared baking sheet.
- Spread 1/4 cup of refried beans evenly over each tortilla.
- Top each tortilla with an equal portion of the cooled, shredded chicken mixture.
- Sprinkle with 1/4 cup chopped scallions and 1/2 cup shredded cheddar cheese per tostada.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly.
- Top each tostado with 2 tablespoons of the pico de gallo, 1 tablespoon of sour cream, and additional cilantro, if desired. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
48g
Fat
13g
Carbs
7g
