Skinny Enchilada Tostadas made with shredded rotisserie chicken, enchilada sauce, and a sprinkling of cheese, topped with fresh cilantro and sliced jalapenos. My favorite part, though? The avocado crema!
It’s 4th of July week…..and I couldn’t be more excited! Mostly because I LOVE all the 4th of July festivities, but also because it means the girls have some time off of summer school and Jorden has some time off of work! Woo hoo! Time to party!! (As much as you can party when you have 4 kids!)
One of our favorite ways to “party” is by going out to eat at our favorite Mexican restaurant. We love it for so many reasons, namely the amazing chips & salsa (we can easily go through 3 baskets), the completely delicious entrees, and the fact that the food arrives at the table just moments after you order it! Meaning it’s the perfect place to go with kids!
Both Jorden and I have our “usual” orders – for me it’s the chicken fajita tacos and for Jorden it’s the enchiladas…every single time. I actually love enchiladas, too….and I love the fact that they are smothered in cheese way more than I should! So I decided to make my own version of enchiladas – a skinny version – with all my favorite fixings.
These enchiladas are served open face, like a tostada, and they have just a sprinkling of cheese on top. Combined with the cilantro, the jalapenos, and the avocado crema, though, a sprinkling of cheese is enough! They’re the perfect way to eat enchiladas….without the guilt! And the perfect way to enjoy Mexican food when you have 4 kids. (At home!!!!)
Skinny Enchilada Tostadas
Ingredients
Enchilada Tostadas
- 4 8 inch flour tortillas
- 3 c. shredded rotisserie chicken
- 1/2 c. enchilada sauce
- 1/2 c. shredded cheese
- sliced jalapenos
- chopped fresh cilantro
Avocado Crema
- 1 avocado mashed
- 1/2 c. plain Greek yogurt
- 1/2 tsp. kosher salt
- 1 tsp. lime juice
- 1/4 c. fresh cilantro chopped
- 2 Tbsp. onion minced
Instructions
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Assemble tostadas by topping each tortilla with 3/4 c. shredded chicken, 2 Tbsp. enchilada sauce, and 2 Tbsp. shredded cheese.
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Bake at 350 degrees for 10 minutes.
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For the avocado crema:
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Combine all ingredients in a small mixing bowl and mix until well-blended.
Jaren (Diary of a Recipe Collector) says
This looks really good! I’m about to hit the skinny recipes hard really soon! This idea is one I’d be excited to eat!
Julie says
I’m always ready for a new Mexican dish!
[email protected]+Yesterfood says
Cathy, I love Mexican food, and “skinny” means I can love it even more! Love that avocado crema! Pinned and tweeted! 🙂
[email protected]+Love+Bakes+Good+Cakes says
I could eat Mexican food every day, every meal – I love it that much!! I agree with Joy – since it’s skinny, I would want to eat more!
Kathy Maley says
Quick question… your picture looks like a homemade tortilla shell… is that the case? It just looks thicker and not a perfect circle. If you make your own I would love that recipe:) Thanks