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Tuesday, May 3, 2011

Chicken Tostadas

8 tostada shells

1 16-ounce can refried beans

2 10-ounce packages fully cooked grilled chicken-breast strips

2 cups shredded romaine lettuce

1/2 cup sour cream (optional)

3/4 cup fresh salsa

1/2 cup (2 ounces) shredded Mexican cheese blend (or Monterey Jack or Cheddar)


Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes.

Meanwhile, warm the beans in a small pan over medium-low heat. Place the chicken in a nonstick skillet and warm over medium heat, turning once, for 4 minutes.

Place 2 tostada shells on each plate. Divide the beans, chicken, lettuce, sour cream (if using), salsa, and cheese among the tostadas.

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