Mexican Shredded Chicken TostadasScarlett Valenzuela
Mi Rancho Organic Corn Tortillas are fried to a crisp, creating the perfect base for Scarlett’s hearty tostadas. Roasted Tomatillo Salsa coats each piece of roasted chicken, which is sandwiched between refried beans and shredded lettuce, pico de gallo and cheese. Enjoy every flavorful bite of this dish that is easy to assemble on a busy weeknight. Yes, you’ll get messy eating these delicious tostadas, but that just means you’ve made them well.
- Mi Rancho Organic Corn Tortillas
- 1 can of Refried Beans
- 1/2 lb of Shredded Chicken
- 1 cup of Roasted Tomatillo Salsa
- Salt and Pepper to Taste
- ¼ White Onion, Cut in Strips
- 1 Tomato, Diced
- ½ Head of Romaine Lettuce Finely Chopped
- Queso Fresco
- Mexican Crema
- Canola Oil or Oil of Choice
- 1 Avocado, Sliced
Fry your tortillas one at a time until they are crisp. Remove and place on top of a paper towel to remove excess oil. Sprinkle immediately with light salt and allow to cool.
In a large bowl, toss your shredded chicken in the Roasted Tomatillo Salsa. Allow to sit.
Add a can of refried beans to a pot on the stove and heat them for about 3-5 minutes on medium heat. Add about 1/3 cup of water to the beans if you find they are too thick to make them easier to spread.
Allow the beans to cool slightly and then spread the beans over each of the tostadas. Then, top with lettuce, chicken, onion and tomato. Lastly, add Queso Fresco, avocado slices and top off with Mexican crema.