Chicken Verde Tostadas

Stephanie Ougel sets this one up as a toppings bar and lets everybody build their own. The chicken takes almost nothing but comes out loaded with flavor, and her kids turn the leftovers into protein bowls.

Ingredients

• 4 chicken breasts, or thighs
• One Mexican beer
• 1 jar roasted salsa verde (Herdez recommended)
• Cumin
• Salt and pepper
• Garlic powder
• Chopped onion
• Minced garlic
• 1 can green chilies
• Chopped fresh jalapeño, optional
• Corn tortillas
• Oil spray of choice

Toppings

• Shredded sharp white cheddar, pico de gallo, shredded lettuce, taco sauce, guacamole, limes, sour cream, cilantro, jalapeño

Instructions

1. Load the pot. Put the chicken, seasonings to your preference, onion, garlic, half the beer, salsa verde, and green chilies into a crock pot to cook all day. A pressure cooker works if you need it quick, about 20 to 25 minutes.
2. Crisp the tortillas. When the chicken is almost done, spray the corn tortillas with oil, sprinkle with a touch of salt, and put them in a 350°F oven until crisp. After 8 to 10 minutes watch closely, until they're slightly browned and crispy, then take them out.
3. Shred. When the chicken is cooked, shred it in the juices it was cooking in.
4. Serve. Serve over the corn tortilla tostada chips and add toppings of choice.

Recipe Notes

• From Stephanie: this recipe is customizable by what you like. I usually set up a toppings bar. The chicken has minimal ingredients but has a ton of flavor. My children sometimes make a chicken protein bowl out of the leftovers.