You are here: Home » Recipes » Shredded Chicken Tostadas Shredded Chicken Tostadas Yield servings PrintEmail Ingredients 1 package crunchy tostada shells1/4 cup queso fresco2 tablespoons chopped cilantro1 lime, cut in wedges Green Tobasco sauceChicken:2 tablespoons olive oil1 small white onion, chopped2 cloves garlic, minced1 pound boneless, skinless, chicken thighs1 can pinto beans, drained1 can white beans, drained1 jar salsa verde2 cups chicken stock1/2 teaspoon salt1/4 teaspoon pepperSlaw:1/4 head red cabbage, shredded1/4 cup shredded carrots2 tablespoons white wine vinegar1 tablespoon sugar Salt and Pepper1 tablespoon chopped cilantro Juice of 1 lime Instructions In a large pot, heat oil on high and brown chicken thighs about 2 minutes on each side. Remove from pot and reduce heat to medium. Add onion and cook until translucent. Add garlic and cook additional minute. Replace chicken and add pinto beans, white beans, salsa verde and chicken stock. Season with salt and pepper and reduce heat to low. Simmer 45 minutes on low until chicken shreds. With two forks, remove chicken thighs and shred meat. Return shredded meat to pot. In another bowl, combine white wine vinegar, sugar, cilantro, salt, pepper and lime juice. Add shredded cabbage and carrots and toss to coat. Assemble tostadas by placing chicken and bean mixture on the cruncy shell. Top with slaw, queso fresco, chopped cilantro and two dashes of green tobasco. Serve with a lime wedge to be squeezed on last minute.