Easy chicken tostados

Ed Mayfield

By
@manofpans

If you have left-over chicken (I used rotiserrie chicken), here's a quick way to whip up a tasty and different meal. Great served with guacamole or rice.


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Serves:

4

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 or 3 c
cooked chicken, shredded
6
corn tostados
1 can(s)
15 oz black beans, rinsed and drained
2 tsp
chili powder, divided
1 tsp
cumin, divided
1/2 c
salsa
2 c
tomatoes, diced
2 c
shredded cheese
2 c
lettuce, shredded
1 c
sour cream
1/3 c
diced chillies

Directions Step-By-Step

1
In a food processor, process the beans until smooth.
2
Put beans in a large saucepan, mix with 1 tsp chili powder, 1/2 tsp cumin, salsa and chillies. Heat until bubbling, then set aside.
3
In a lightly greased skillet, place chicken, then sprinkle with remaining cumin and chili powder and heat over low heat, stirring until warm.
4
Spread the bean mixture over a tostado, then top with chicken, cheese and tomatoes in that order. Repeat until all tostados are used. Place on a baking sheet and put into preheated, 350 degree oven for about two minutes or until cheese melts.
5
Remove from oven, sprinkle each tostado with lettuce and top with sour cream.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy