Slow cooker chicken fajita tostadas
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- Number of Servings: 4
Ingredients
Directions
16 oz Farm Fresh Frozen Boneless/Skinless Chicken Breasts 1 cup Salsa 2 tsp Old El Paso Fajita Seasoning Mix 1 serving 1 Med. Green Bell Pepper 74 gram(s) bell pepper, red, sweet, raw 1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips 1 medium (2-1/2" dia) Onions, raw 2 cup Refried Beans 4 serving Ortega Tostada Shell - 2 Shells per serving
combine chicken breasts in crock pot with fajita seasoning and salsa. Cook until chicken shreds easily with fork.
Top with pico, cheese, sour cream and avocado, if desired. (not included in recipe configuration)
Serving Size: 2 tostada stacks
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEFSCHICKY.
Top with pico, cheese, sour cream and avocado, if desired. (not included in recipe configuration)
Serving Size: 2 tostada stacks
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEFSCHICKY.
Nutritional Info Amount Per Serving
- Calories: 395.3
- Total Fat: 8.9 g
- Cholesterol: 65.1 mg
- Sodium: 1,203.2 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 11.2 g
- Protein: 33.6 g
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