Chicken Tostadas

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)

Preparation

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.