Ingredients
Prep
- 1 deli roasted chicken 4 Cups cooked shredded
- 1/4 C cilantro
- 2 can canned pinto beans
- 3 C shredded Monterrey jack cheese
- 1 C BBQ sauce
- 1 C frozen corn
On Cooking Day
- 12 tostada shells
- 2 avocados
- 8 C salad greens
Instructions
To Assemble
- Shred chicken and chop cilantro and add to large zipper bag with remaining ingredients. Zip and shake to mix well.
To Cook
- Place tostada shells on large baking sheet lined with foil or parchment paper.
- Top each tostada equally with chicken mixture.
- Bake 375 degree oven for 15-25 minutes or until cheese is melted. Serve with salad and sliced avocado.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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