Sweet Life Disclosure: This blog post was sponsored by Aldi. All opinions are my own.
The holiday season is brimming with good food and time well-spent with family and friends. It’s one of my favorite times of year and I absolutely love entertaining and serving up delicious meals for all of my guests.
And all that entertaining can get busy. On those days and in between holiday parties, I like to keep it simple and save time with quick and easy meals that are flavorful and super satisfying.
That’s why I love tostadas. They’re still one of my favorite go-to meals, especially during the holiday season, when I’m already spending a lot of time in the kitchen. They’re super easy to make and can be eaten as an entree or as a hearty snack in between meals.
Just serve up a batch of warm, crispy corn tortillas and pile on all of your favorite toppings!
And tostadas are super versatile. They can fit a variety of diets, including vegetarian and vegan diets. You can serve your tostadas stacked high with delicious, juicy meats or simply spread on a layer of beans, avocado or salsa for an easy snack.
These easy shredded chicken tostadas are super simple and served up with easy-to-find ingredients from your local Aldi’s market. That way, you can spend a little less time in the kitchen, and a little more time with your holiday guests.
Today, I’m going to show you how to create these rich, savory shredded chicken tostadas, topped with a refreshing and slightly sweet pomegranate salsa.
To keep things easy, I like to use my slow cooker to prepare the shredded chicken. I can toss in the chicken, a delicious marinade made with Aldi’s Pueblo Lindo Green Enchilada Sauce, my favorite spices, and just let it set while I relax with family or guests.
Once the chicken is ready, I warm Aldi’s Pueblo Lindo Casera Style Tostadas on the comal to bring out their natural aroma and add that slightly charred, crispy texture to them that I love.
To serve, simply place a warm tostada on a plate and top with your shredded chicken and add your favorite toppings.
I like to add a festive touch to my holiday tostadas by topping them with a delicious pomegranate salsa. This salsa will add a pop of color to any holiday plate and a sweet contrast to savory dish, like these juicy shredded beef tostadas.
- serves 4
- 4 boneless skinless chicken breasts
- ½ cup onions, chopped
- 1 15 oz can green enchilada sauce
- 1 tsp garlic salt
- ½ tsp salt
- ½ tsp pepper
- Aldi Puebla Lina Tostada shells
- For Pomegranate Salsa:
- 2 cups pomegranate perils
- ½ cup red onion finely diced
- Juice of 1 lime
- ½ cup cilantro
- 1 jalapeno, finely diced
- Turn slow cooker pot on high.
- Add chicken, onions and season with garlic salt, salt and pepper.
- Pour enchilada sauce over chicken.
- Cover and let cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
- Remove chicken from crock pot and put in a large bowl or plate.
- Shred chicken with a fork.
- Top warm tostadas with shredded chicken and top with pomegranate salsa.
- For Pomegranate Salsa:
- Combine all ingredients in a bowl, toss to combine.