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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1In a food processor, process the beans until smooth.
2Put beans in a large saucepan, mix with 1 tsp chili powder, 1/2 tsp cumin, salsa and chillies. Heat until bubbling, then set aside.
3In a lightly greased skillet, place chicken, then sprinkle with remaining cumin and chili powder and heat over low heat, stirring until warm.
4Spread 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.
5Remove 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