This got a BIG seal of approval from hubs, who loves Mexican food. I truly believe he could eat it every day. For me, it wasn’t until I began making it myself that I began to like Mexican food. I had to learn how to achieve flavor without adding all the crap I didn’t like. Like all my recipes, this is just a base. I hope you enjoy as much as we did.
3-4 boneless, skinless chicken brests, trimmed of all fat
2 cans Old El Paso Enchilada sauce (choose your own heat. I use mild)
2 cups Kraft 2% Mexican blend shredded cheese
2 cups Kraft fat free shredded cheddar cheese
12 Ole Tostadas
Put chicken and 1 can of sauce in crock pot. Set on low for 8 hours (or high for 4 hours).
Once chicken is done, shred and place back in crockpot.
Preheat oven to 350 degrees
In a 13×9 inch pan, pour a little sauce on the bottom and spread around. Add 1/2 (6) tostadas. Add chicken mixture being sure to spread it out evenly. Top with 1 cup of 2% cheese and 1 cup of fat free cheese. Layer the remaining tostadas, top with remaining sauce, pouring it evenly over tostadas. Top with 1 cup of 2% cheese and 1 cup of fat free.
Put in oven for approximately 15 minutes until cheese melts.
Points: 7 per serving
PERSONALIZE! Add diced onions, jalapenos, or make it more Tex-Mex by adding bell peppers. Add what you like.
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