Everyone I serve this to has raved about the flavors. It is not too spicy, but very flavorful for those with a discerning palate. If you like lemon in your chicken, try this! Very figure friendly with fat free Greek yogurt instead of sour cream.
Cut chicken into strips, sprinkle with Spike (look for in the health food stores, a blend of 39 herbs & spices) and lemon juice & bake for 45 min. at 350 degrees. Cool & chop up. (Can be done the day before)
In a 13 x 9” pan, pour 1 cup of salsa over bottom, then layer 4 tostada shells (breaking to cover & not overlap) spread on 1 cup of sour cream & sprinkle half of: the olives, mushrooms, chopped chicken, red pepper flakes, and cover with 1 cup of cheese and half of the Green salsa.
Repeat layers once more. Top with remaining 4 tostada shells, last cup of salsa, and 1 cup of shredded cheese.
Bake at 350 degrees for 30 to 45 minutes. Serve hot.
In a hurry? I get a cooked rotisserie chicken & bone as a substitute, delete Spike & lemon juice & cut remaining ingredients in half. Bake as directed