Quick and easy dinners are a must at my house, especially on a busy school night. I love this recipe because it is not only easy, but allows me to use up any leftover chicken that I have on hand.
You will need:
- 9 pre-cooked tostada shells
- 1 cup cooked (or leftover) chicken, sliced or de-boned
- 1 can refried beans
- 1-2 cups shredded cheese of your choice (we like sharp cheddar and Monterey Jack)
Preheat your oven to 350 degrees.
Place your tostada shells on a cookie sheet (cover your cookie sheet in foil or parchment paper to make for a quick clean up).
When working with refried beans from the can, they are a bit hard and not easy to spread until they are cooked. You can do one of two thing to make it a little easier. You can pour the beans into a bowl and microwave them for 30 seconds to 1 minutes until they soften up. Or, the option that I like, scoop a heaping of beans onto each tortilla, no spreading yet. Place the cookie sheet of tortillas in the oven for 2-3 minutes to soften the beans up. Remove the cookie sheet and spread the beans out evenly over each tostada.
Take your cooked chicken that has been sliced or de-boned and add it to the top of each tostada. I like to use chicken breasts and if you are using leftover chicken, there is no need to heat it up.
Top each chip with ample amounts of shredded cheese.
Bake for 20 minutes or until the cheese is bubbly. While these are baking, prepare your favorite quick cooking flavored rice to complete your meal.
Top the tostadas with lettuce, tomatoes, sour cream, salsa, guacamole or toppings of your choice.
Need more meal planning ideas? I share mine every Monday on my site.