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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
1. 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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