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Buffalo Chicken Tostadas

Yield: 2 servings
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Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes

Ingredients

  • 2 Ole corn tostadas
  • 10 oz. boneless, skinless chicken breast, cooked and shredded
  • 3 tablespoons buffalo sauce
  • 1/4 cup fat-free sour cream
  • 1 teaspoon ranch dip seasoning
  • 2 tablespoons part-skim mozzarella cheese, shredded

Additional toppings

  • Shredded lettuce, tomatoes, and cilantro

Instructions

  • Preheat oven to 350 degrees F.
  • Add the fat free sour cream and ranch dip seasoning to a small bowl and mix until combined. Cover and refrigerate until you're ready to use it.
  • Add the chicken breast and buffalo sauce to a bowl. Mix until the chicken is coated in buffalo sauce.
  • Place the tostada shells on a baking sheet. Add half of the chicken mixture to each shell and top with the cheese. Bake for 5 minutes or until the cheese is melted.
  • Let the tostadas cool slightly then top with the ranch sauce, lettuce, tomatoes, and cilantro.