Directions:
- Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
- Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
- Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
- To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 548.44 Kcal (2296 kJ) | ||
| Calories from fat | 319.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.48g | 55% | |
|---|---|---|---|
| Cholesterol | 53.92mg | 18% | |
| Sodium | 1092.1mg | 46% | |
| Potassium | 1097.9mg | 23% | |
| Total Carbs | 47.94g | 16% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 18.03g | 36% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 2.8mg | 16% | |
| Calcium | 498.9mg | 50% | |
| Amount Per 100 g | |||
| Calories | 109.47 Kcal (458 kJ) | ||
| Calories from fat | 63.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 55% | |
|---|---|---|---|
| Cholesterol | 10.76mg | 18% | |
| Sodium | 217.99mg | 46% | |
| Potassium | 219.15mg | 23% | |
| Total Carbs | 9.57g | 16% | |
| Sugars | 1.39g | 28% | |
| Dietary Fiber | 0.63g | 13% | |
| Protein | 3.6g | 36% | |
| Vitamin C | 4.5mg | 38% | |
| Iron | 0.6mg | 16% | |
| Calcium | 99.6mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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