Directions:
- Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
- Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
- Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
- If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
- Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
- Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
- To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.48 Kcal (337 kJ) | ||
| Calories from fat | 53.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 1% | |
| Sodium | 192.36mg | 8% | |
| Potassium | 91.11mg | 2% | |
| Total Carbs | 5.61g | 2% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.8g | 4% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 127.03 Kcal (532 kJ) | ||
| Calories from fat | 83.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 9% | |
|---|---|---|---|
| Cholesterol | 5.7mg | 1% | |
| Sodium | 303.65mg | 8% | |
| Potassium | 143.83mg | 2% | |
| Total Carbs | 8.86g | 2% | |
| Sugars | 3.14g | 8% | |
| Dietary Fiber | 1.91g | 5% | |
| Protein | 2.84g | 4% | |
| Vitamin C | 5.8mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22.9mg | 1% | |
* 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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