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Chicken Tostadas

Photo: Beatriz Da Costa
Prep time 15 mins
Yield Makes 4 servings

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)

Nutrition Information

  • calories 754
  • caloriesfromfat 37 %
  • fat 31 g
  • satfat 15 g
  • cholesterol 208 mg
  • sodium 1517 mg
  • carbohydrate 50 g
  • fiber 11 g
  • sugars 5 g
  • protein 69 g

How to Make It

  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.