4-6 corn tortillas (depending on how much chicken you want to pile on)
2 T olive oil
1 boneless, skinless chicken breast cooked and shredded (made extra when I made tortilla soup)
1/2 cup of fat-free refried beans with green chilies
taco sauce, shredded lettuce, shredded cheese, light sour cream, and avocado for topping
Preheat your oven to 400 degrees. The chicken - mine was made a couple days ago in the soup, and put aside (didn't use all the chicken in the soup, just used the stock as a method to cook some very flavorful chicken).
Line two baking sheets with foil, and use a basting brush to brush both sides of each tortilla with some olive oil. Bake 7 min, flip, and bake 4-7 minutes more until golden brown and crispy.
|This method is great for making your own tortilla chips too - taste deep fried but very low fat.|
Now start to assemble your tostada. The beans act as a glue, so spread a thin layer of the beans first, being careful not to break the crispy tortilla. Now sprinkle with cheese, chicken, taco sauce, and any other toppings you desire. THAT'S IT! So quick, easy, and SO YUMMY! Serve with a salad or your favorite green vegetable. I ate mine with some steamed broccoli. Enjoy!