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Rotisserie Chicken Tostadas

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Cook time 18 mins
Total time 33 mins
Yield Serves 4

Ingredients

  • 8 6-inch flour or corn tortillas
  • 2 avocados, pitted, cut into 1/2-inch chunks
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 cup fat-free refried beans
  • 2 cups shredded cooked boneless, skinless rotisserie chicken
  • 1 1/2 cups shredded pepper Jack (about 4 oz.)
  • 2 cups shredded romaine lettuce
  • 1 cup tomato salsa

Nutrition Information

  • calories 553
  • fat 26 g
  • satfat 9 g
  • protein 37 g
  • carbohydrate 45 g
  • fiber 14 g
  • cholesterol 85 mg
  • sodium 1323 mg

How to Make It

  1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.

  2. Toss avocado with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.