• Katherine Arthurs

Green Chile Stacked Chicken Tostadas with Quick Mango Salsa + Lime Cream

I love when a meal comes together in less than 25 minutes. It looks great + everyone at my dining table tries it + LIKES it - that's amazing too. Meals like that have been hard to come by in our house lately...but here is one we all love.

I love how we can all create different levels of tastes with each tostadas on our plate. More mango salsa, less hot sauce or more cilantro (that's me!)...I loved how the street taco sized shells crisped up nicely + the chicken + chiles were moist + tasty.

The lime cream adds a great tang while the mango chunks in our favorite spicy salsa were the perfect sweetness along with everything else!


1. I used our favorite store bought salsa for the mango salsa. Just mix with fresh diced mangos + fresh cilantro...it's a take on a revised homemade salsa.

2. I don't buy ground chicken from the store. I make my own. Simply put the chicken breasts in your food processor + process until ground. A quick tip, is to add the 1/2 onion to the food processor with the chicken + process together. 2 steps happen in less than 5 seconds!

Want some other Mexican inspired dishes? Try my Crispy Chicken Tacos or my Chipotle Honey Sweet Potatoes would be great with the lime cream + if you love hard shell tacos - check out my Ancho Chile + Lime Chicken Tacos

Green Chile Stacked Chicken Tostadas with Quick Mango Salsa + Lime Cream

1 tablespoon coconut oil

3 chicken breasts or 1 lb. ground chicken (see note above)

1/2 yellow onion, minced (see note above)

2-3 garlic cloves, chopped

1 cup green chile enchiladas sauce

1/2 canned green chiles, diced

1/2 teaspoon each salt + pepper

1 cup fresh cilantro, divided

1 lime, sliced in half

Olive oil

1 1/2 bell peppers, sliced

1 mango, small diced

1 cup of your favorite salsa

1 cup cojita cheese (or mexican cheese blend of your choice)

20 or so small corn tortillas (I used the street taco size)

In a medium sized sauce pan, heat the coconut oil over medium to high heat. Add the ground chicken + minced onion. Stir occasionally to cook all the chicken. When the chicken is finished cooking, turn the heat off. Add in the chile sauce, green chiles, salt, pepper, 2 pinches of cilantro + the juice from 1/2 a lime. Toss to combine everything.

Preheat your oven to 425F.

Arrange 10 (or more) tortilla shells on a sheet pan (arrange as many tortillas that will fit on the sheet pan, in one layer). Dot each one with olive oil + rub it all over the tortilla shell on both sides. Spoon some of the chicken mixture into the middle of each tortilla, about 2 tablespoons. Top with a 1/2 teaspoon or so of cojita cheese (or other cheese blend you like). Repeat until all tortillas have some chicken in the center of them. Oil more tortillas + top the chicken with them. Add the remaining chicken to the top of each one + sprinkle with a little more cheese.

Place the sliced peppers around the pan. Bake for 8 minutes or until the sides are crispy. Remove from the oven + garnish with cilantro.

Mix the diced mango + salsa together in a small bowl. Spoon on top of the tostadas along with the lime cream.


Cilantro Lime Cream

1 cup sour cream

3/4 cup fresh cilantro, chopped

1 teaspoon garlic powder

juice from 1/2 lime

1/2 teaspoon salt

Mix everything together in a small bowl.

Spoon the cream over the tostadas or serve some on the side for dipping.