Ingredients
  • 4   cups shredded cooked chicken
  • 1  16  ounce package frozen peppers and onion stir-fry vegetables
  • 1  8  ounce package shredded Mexican-style four-cheese blend
  • 12   tostada shells
  • 2  10  ounce cans enchilada sauce
  • 1 1/2  cups shredded spinach leaves (optional)
  •  Dairy sour cream (optional)
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Directions
1. 
In a 4- to 5-quart slow cooker, combine chicken, stir-fry vegetables, cheese, and six of the tostada shells, coarsely broken. Pour enchilada sauce over all. Stir to combine.
2. 
Cover; cook on low-heat setting for 5 to 6 hours or on low-heat setting for 2 1/2 to 3 hours. Divide mixture among remaining six tostada shells. If desired, top with shredded spinach and dairy sour cream.

nutrition information

Per Serving: cal. (kcal) 409, Fat, total (g) 26, chol. (mg) 100, sat. fat (g) 12, carb. (g) 20, fiber (g) 3, sugar (g) 5, pro. (g) 25, vit. A (IU) 2964, vit. C (mg) 30, sodium (mg) 1427, calcium (mg) 303, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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