Chicken Tostadas

Corn tortillas topped with shredded seasoned chicken , refried beans, lettuce, cheese, tomato, avocado, and salsa.

Ingredients -

3 cups Water
1/4 cup Onion, chopped
1/4 teaspoon Salt
2 Bay Leaves
1 pound Boneless, Skinless Chicken Breast
12 Corn Tortillas
2 cups Fat-Free Refried Beans
3 cups shredded Lettuce
1/2 cup finely chopped Onions
2 Tomatoes, chopped
1 med Avocado, sliced
3/4 cup Reduced-Fat Cheddar Cheese
1 cup Salsa

Preparation:

1. Preheat oven to 400 F.

2. Add water, bay leaves, onion, and salt to large saucepan. Bring to a boil.

3. Add chicken. Reduce heat to medium. Cover saucepan. Simmer 15 minutes.

4. Remove chicken from water. Shred with fork.

5. Spray 2 baking sheets with non-stick cooking spray.

6. Place corn tortillas on cookie sheets in single layer.

7. Bake 4 minutes, turn over and bake 4 additional minutes.

8. Remove tortillas to cooling rack.

Tostadas:
9. Spread 2 tablespoons refried beans on each tortilla. Top with chicken, lettuce, cheese, tomato, avocado and salsa.

Cooking Tip

Lettuce

Use iceberg lettuce to top chicken tostadas, for extra crunch,

Mexican Cooking Tip

Warming Taco Shells

Stand taco shells upside down on cookie sheets, and bake 4-5 minutes at 325 F., to warm them up, Upside down will avoid the shell from closing during the baking process.