Heat the oil in a large pot over medium heat. Add the onion and 1 tsp each salt and pepper. Cook, stirring occasionally, until soft, 8-10 min.
Add the cumin and paprika. Cook, stirring, until fragrant, about 1 min. Add the chicken, chipotles, and 1/4 cup water. Reduce heat, cover, and simmer until the chicken is very tender, 35-45 min. Uncover and cook until the liquid has nearly evaporated, 5-10 min. Coarsely shred the chicken.
Meanwhile, heat 1/4" of oil in a medium skillet over medium-high heat. Fry 2 tortillas at a time until browned and crisp, 1-2 min. per side. Drain on a paper towel-lined baking sheet.
Top the tostadas with the chicken and cole slaw. Serve with lime wedges.
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 170 (25%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 162.8mg||50 %|
|Sodium 256.1mg||9 %|
|Potassium 932.4mg||25 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 72.6g|
|Protein 47.9g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 692
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