Slow-Cooker Chicken Enchilada Tostadas with Jalapeno Avocado Crema + My Secret Life
 
Prep time
Cook time
Total time
 
This is one of those lazy, you don't need to measure exactly recipes. Put as much garnish as you want on your tostadas. Slop on the avocado crema or just use a few drops. Leave off the tomatoes, add more cilantro. It's August. Do it your way. As you can see, this recipe makes a lot. It's great for a crowd, but feel free to halve the recipe if you aren't feeding the neighborhood. :)
Author:
Recipe type: Entree
Serves: 12
Ingredients
  • Jalapeno Avocado Crema:
  • 1 medium avocado
  • ½ cup non-fat Greek yogurt
  • 1 jalapeno, chopped and seeds and ribs removed
  • Juice of 1 lime
  • 3 tablespoons chopped cilantro
  • Sea salt and freshly ground black pepper, to taste
  • Chicken Enchilada Tostadas:
  • 24 corn tortillas
  • Olive oil or canola oil, for frying
  • 2-3 pounds boneless, skinless chicken breasts (yields about 6 cups of shredded chicken when cooked)
  • Coarse salt and black pepper, for seasoning.
  • 1 14-ounce can mild enchilada sauce
  • 3 cups refried black beans
  • Diced tomatoes, for garnish
  • Chopped cilantro, for garnish
  • Lime slices, for garnish
  • More enchilada sauce, for garnish
Instructions
  1. Jalapeno Avocado Crema:
  2. Add the avocado, yogurt, chopped jalapeno, lime juice and cilantro to a food processor. Process until smooth. Season with sea salt and pepper, to taste.
  3. Chicken Enchilada Tostadas:
  4. Season the chicken liberally with salt and pepper. Add chicken and enchilada sauce to the slow cooker. Set for 4 hours on high. After 4 hours, shred the chicken, turn the slow cooker to low and cook for another 30 minutes.
  5. Add ½ teaspoon oil to a medium skillet over medium high heat. Add one tortilla at a time and lightly fry for 1-2 minutes on each side, or until the tortillas are golden and crispy. The hotter the skillet gets, the shorter amount of time the tortillas will need to crisp.
  6. Warm the refried black beans.
  7. To assemble: Spread 2 tablespoons black beans on each crispy tortilla. Top with ¼ cup shredded chicken and a few teaspoons jalapeno avocado crema (or a few tablespoons - up to you!).
  8. Garnish with diced tomatoes, chopped cilantro and a squeeze of lime. You can also drizzle with additional enchilada sauce (not pictured).
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/slow-cooker-chicken-enchilada-tostadas-jalapeno-avocado-crema/