Recipes from Mexico :: Mexican Main Dishes for the Grill
Source: Ortega - tulsaworld.com
The kick of a Mexican-style taco sauce with smoky jalapeño flavor enhances the grilled chicken in these hearty tostadas.
Makes 10 servings.
4 (about 1 lb.) boneless, skinless chicken
breasts, pierced all over with a fork
1 (8 ounce) bottle Ortega Mexican Style Taco Sauce, divided
1 (10 count) pkg. Ortega Tostada Shells
2 1/2 (two and a half) c. shredded lettuce, divided
1 1/4 (one and one-fourth) c. diced tomato, divided
1 1/4 (one and one-fourth) c. (5 oz.) shredded Cheddar cheese, divided
Sour cream
Combine chicken breasts and 1/2 c. taco sauce in non-metallic container; marinate in refrigerator at least 1/2 an hour.
Preheat grill or broiler. Cook chicken about 7 mins. per side or until no longer pink in center. Thinly slice crosswise.
For each tostada, top a tostada shell with 1/4 c. lettuce, sliced chicken, 2 Tbsp. tomato and 2 Tbsp. cheese. Top with sour cream and remaining taco sauce.
