Well Hellllllllo there, TOSTADA TUESDAY. I’m so excited to see you again- you look fabulous, per usual.
Today, we are going with a quick and simple crockpot recipe. When you have a jam packed day full of meetings and things, there is just no time for lengthy dinner prep, so crockpot it is. What i’ve learned is you really cannot mess up a crockpot meal- just throw a bunch of delicious ingredients in there, and you can be guaranteed to arrive home to a deliciously smelling kitchen.
Just like most of my recipes, I didn’t plan this recipe out before it appeared on the table. My best work is when I let my mind do the work and utilize what’s on hand- throw in a little of this, a little of that, and fingers crossed it’s delicious! I do, however, meal prep every Sunday, so I at least have an idea of what i’m making, but, I don’t plan out every little spice that will be tossed in.
Tostada Tuesday has become one of my favorite days of the week. Probably because i’m always looking for an excuse to eat Mexican food, but also because it’s one day closer to hump day, thus two more days until the weekend. Not the most logical thinking I know, but it sure does make my week go faster.
A lot of people ask me how I have time to make dinner every night considering I have a very busy full-time job and not to mention I love my social life! To be honest, i’ve just learned to be extremely efficient with my time and especially when i’m in the Kitch. Meal prepping is key. I make all lunches ahead of time on Sunday’s, so you can go ahead and cross that off the weekly to-do list. A lot of my dinner recipes are quick and easy, however, you still have to commit to it and make the time for it.
If I want to eat healthy & stay fit while maintaining my super busy job, social calendar AND Food blog on the side, there is only one option: squeeze it in wherever you possibly can! Obviously there are some days that don’t allow for cooking, and that is okay. Some days only allow time for a 10 minute sheetpan dinner (which are amazing btw), and other days are a little more flexible.
This meal can be as quick as you’d like. You can buy the tostadas, guacemole, and other toppings at the store if you’d like, OR, you can prepare everything at home. Completely depends on how much time you have. Another option is to prepare the tostadas/toppings ahead of time, so all you will have to do is prepare the guac, assemble those bad boys, and toss in the oven for a few short minutes-totally do-able, right?
- 8 corn tortillas, or store bought tostada shells
- 1.5 lb boneless, skinless chicken breasts
- 3/4 c red enchilada sauce
- 1 c chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp ground cumin
- 1 T fresh lime juice
- 1–2 c spinach (fresh or frozen)
- 1 can re-fried black beans
- 1 c shredded mexican cheese blend
- Fresh cilantro, for topping
- Mexican Crema, for topping
Guacemole, for topping: (Can also buy pre-made if you prefer)
- 2–3 ripe avocados
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1 serrano, seeds removed, finely diced
- Juice of 2 limes
- Salt and pepper to taste
- In a large crockpot, combine chicken, enchilada sauce, broth, lime juice, salt, pepper, and cumin. Cook on low for 6-7 hours or high for 3-4 hours- more or less depending on your crockpot.
- When chicken is done, place onto cutting board and shred using two forks. Return to pot with spinach, and cook an addition 10-15 minutes until spinach is wilted.
- Preheat oven to 400 and line baking sheet with foil. Lightly brush each side of the tortillas with olive oil, and bake for 4 minutes per side, until crispy and golden brown. Set aside.
- Combine all guacamole ingredients in a large bowl or mortar and pestle.
- Turn oven to broil.
- Spread a thin layer of beans onto each tostada, followed by chicken and cheese. Broil for 2 minutes, until cheese is melted.
- Top with Guacamole, cilantro, mexican crema, and lime wedge.