Adobo Chicken Tostadas

with refried red lentils

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • ⅓ cup Red Lentils
  • 2 tsp. Taco Seasoning
  • 1 Red Onion
  • Info
    2 oz. Sour Cream
  • Info
    4 Small Flour Tortillas
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 4 fl. oz. Red Enchilada Sauce
  • 1 Red Fresno Chile
  • ¼ oz. Cilantro
  • Nutrition (per serving)

  • Calories
    814
  • Carbohydrates
    66g
  • Fat
    33g
  • Protein
    60g
  • Sodium
    1746mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" dice. Mince cilantro (no need to stem). Slice rounds from half the Fresno chile. Mince remaining chile Remove seeds for less spice. Wash hands and cutting board after prepping.

  • Step 2 - Cook the Lentils
    2

    Cook the Lentils

    Bring lentils and ¾ cup water to a boil in a medium pot. Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-10 minutes. Remove from burner. Mash with taco seasoning until desired consistency is reached. While lentils cook, make tostada shells.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a mixing bowl. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Tostada Shells
    4

    Make the Tostada Shells

    Poke tortillas with a fork all over, 10 times for each tortilla. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Toast in hot oven until browned and crispy, 5-7 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Once chicken has cooled, use two forks to shred into bite-sized pieces Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add onions, minced Fresno chile (to taste), and cilantro (reserve a pinch for garnish) to hot pan. Stir occasionally until onions are translucent, 2-3 minutes. Stir in chicken and enchilada sauce until coated and warmed thorugh. Remove from burner. Plate dish as pictured on front of card, topping tortilla shells with mashed lentils, chicken and vegetables, cheese, sour cream, reserved cilantros, and Fresno rounds (to taste). Bon appétit!