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Chicken Tostaditas Recipe

   
 

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     Chicken Tostaditas

Category   Appetizers
Sub Category   None
Servings   24 (4 chips)
Preptime   25 minutes

Ingredients
1 large (6 oz) boneless, skinless chicken breast
3 (8 inch) whole-wheat tortillas
3 tsps EVOO
2 garlic cloves, minced
1 cup tomatoes in puree
1 chipotle chile in adobe sauce, minced
1/2 tsp ground cumin
1/4 tsp coriander
Salt
 
2 tbsps reduced fat sour cream
Fresh cilanro leaves, for garnish

Instructions
Heat the oven to 400. Place the chicken in a medium saucepan with cold water to cover. Bring to a simmer over high heat. Reduce the heat and let the chicken simmer for 8 minutes. Cool the chicken in the cooking water, then drain and shed.
Meanwhile, brush the tops of the tortillas with 2 tsps of the oil. Cut each tortilla into 8 wedges and place on a baking sheet. Bake for 7 minutes or until crisp and golden brown.
ina medium skillet, warm the remaining 2 tsp over medium-low heat. Add the garlic and cook, stirrig, for 30 seconds. Add teh tomatoes, chile, cumin, and coriander. Cook, stirring, for 30 seconds. Add the tomatoes, chile, cumin, and coriander. Cook, stirring, until thickened, about 2 minutes. Tranfer to a bowl and fold in the shredded chicken. Season with salt to taste.
Top each tortilla wedge with a spponful of chicken misture, then with a tiny dollap of sour cream.


Originally Submitted
2/12/2011





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