Green Enchilada Tostadas
4 chicken breasts
2 small cans green enchilada sauce
1 medium onion, chopped
1/2 c.-1 c. sour cream
corn tortillas
2-3 T. vegetable oil
cheese, shredded
Toppings: chopped tomatoes, shredded lettuce, chopped cilantro
Place the chicken in your crockpot (I use frozen chicken) and pour the green enchilada sauce over the top. Add the chopped onion, and cover. Cook on high for 4 hours or until chicken is cooked through and fork tender. Turn crockpot to warm, then stir in the sour cream. I like more sour cream, but you can add it to your own taste.
Heat vegetable oil in a large nonstick skillet. Fry tortillas one by one until they are as crispy as you like. Drain on paper towels. To serve, place chicken mixture on a crispy tortilla, then add your favorite toppings. We love chopped tomatoes and cilantro. YUM.