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In this Tex-Mex classic, shredded leftover turkey tops homemade tostadas. It’s easier than you think to make your own tostada shells from fresh corn tortillas—crisp them in the oven while you prepare the toppings.
Ingredients
Instructions
- Preheat the oven to 375°F and place racks in the upper and lower thirds.
- In a medium saucepan over medium heat, bring tomatoes and juice to a boil. Cook, stirring occasionally, for 15 to 20 minutes, or until the onion is soft and most of the liquid has evaporated. Cook until the turkey (or chicken) is heated through, 1 to 2 minutes.
- Meanwhile, spray both sides of the tortillas with cooking spray. Place the tortillas on two large baking sheets. Bake for 10 minutes, turning once, until crisped and lightly browned.
- In a mixing bowl, mash the avocado. Mix in the salsa, sour cream, and cilantro until well combined.
- To assemble the tostadas, spread some of the avocado mixture on each crisped tortilla. Add the turkey (or chicken) mixture, lettuce, and cheese on top.
Notes
Place boneless, skinless chicken breasts in a medium skillet or saucepan to poach. Cover with lightly salted water and bring to a boil. Cover, reduce heat to low, and simmer gently for 10 to 12 minutes, or until chicken is cooked through and no longer pink in the center.
Reduce Dishes: A rimmed baking sheet is useful for everything from roasting to catching drips and spills. Line your baking sheets with foil before each use for easy cleanup and to keep them in good condition.
- Category: Dinner
- Method: None
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 389kcal
- Sugar: 11g
- Sodium: 388mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 86mg
Keywords: turkey tostadas, family dinner recipes, easy turkey tostadas recipe