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Chicken Tostadas

Beatrix da Costa
Serves 4 Hands-On Time: 15m Total Time: 15m

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)

Directions

  1. Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes. 
  2. 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.
  3. Place 2 tostada shells on each plate. Divide the beans, chicken, lettuce, sour cream (if using), salsa, and cheese among the tostadas.
By Melinda Page and Elizabeth Wells,  June 2006
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Quick Tip

Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

Nutritional Information

  • Per Serving
  • Calories 754Calories From Fat 37
  • Fat  31g
  • Sat Fat  15g
  • Cholesterol  208mg
  • Sodium  1517mg
  • Carbohydrate  50g
  • Fiber  11g
  • Sugar  5g
  • Protein  69g
What does this mean? See Nutrition 101.

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