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Smoky Grilled Chicken Tostadas


The kick of a Mexican-style taco sauce with smoky jalapeno flavor enhances the grilled chicken in these hearty tostadas.


  • 4 (about 1 pound) boneless, skinless chicken breasts, pierced all over with a fork
  • 1 (8 ounce) bottle Ortega Mexican Style Taco Sauce, divided
  • 1 (10 count) package Ortega Tostada Shells
  • 2 1/2 cups shredded lettuce, divided
  • 1 1/4 cups diced tomato, divided
  • 1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
  • Sour cream


  1. Combine chicken breasts and 1/2 cup taco sauce in non-metallic container; marinate in refrigerator at least 30 minutes.
  2. Heat grill or broiler. Cook chicken about 7 minutes per side or until no longer pink in center. Thinly slice crosswise.
  3. For each tostada, top a tostada shell with 1/4 cup lettuce, sliced chicken, 2 tablespoons tomato and 2 tablespoons cheese. Top with sour cream and remaining taco sauce.

Yield: 10 servings

Source: Ortega


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