Parsley Chicken Tostadas

Alejandra Cota
This delicious and easy recipe will become your favorite way to prepare tostadas! This parsley chicken tostadas recipe features a tasty and creamy parsley sauce made with tomatillos, parsley, sour cream, and serrano chiles. Mound the parsley chicken on top of a corn tostada and crown with avocado, queso fresco, and parsley leaves for the final touch!
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Ingredients
4
Portions
  • 3 tomatillos
  • 1 clove garlic
  • 1/4 onions
  • 2 serrano chiles
  • 1/2 cups fresh cilantro
  • 1/2 cups sour cream
  • 1/3 cups chicken broth
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 800 grams chicken, shredded 
  • 8 tostadas
  • 300 grams refried beans
  • 1 cup lettuce, chopped
  • 1/2 cups queso fresco, crumbled
  • 1 avocado
  • fresh cilantro, chopped, for garnish
Preparation
20 mins
30 mins
Easy
  • In a blender, combine tomatillos, garlic, onion, serrano chiles, parsley, sour cream, chicken broth, and salt. Blend until smooth and strain.
  • In a small pot, melt butter over medium heat. Add blended sauce. Once it simmers, lower heat and cook until thick. Add chicken and cook for 10 more minutes. Season with salt and pepper and remove from heat.
  • Spread refried beans on each tostada. Evenly mound the parsley chicken on each tostada and top with queso fresco, avocado, and parsley.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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