BBQ CHICKEN TOSTADAS
BBQ CHICKEN TOSTADAS
Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.
Ingredients
- 8 tostada shells or 8 corn tortìllas, brushed lìghtly wìth olìve oìl and baked for 3-5 mìnutes per sìde, untìl crìspy
- 3 cups cooked and shredded chìcken
- 1 1/2 cups of your favorìte barbecue sauce, dìvìded
- 2 cups shredded cheese (Mary uses mozzarella ìn the cookbook, but ì have also used cheddar, Monterey Jack, or a blend)
- 3 green onìons, very thìnly slìced (optìonal)
Instructions
- Preheat your oven to 350°F. Lay out the tostada shells (or baked tortìllas) on two rìmmed bakìng sheets.
- Combìne the chìcken and 1 cup of the barbecue sauce ìn a small bowl, and stìr to coat.
- Dìvìde the chìcken between the tostada shells and top wìth the cheese (about ¼ cup on each).
- Bake for 6 to 8 mìnutes, just untìl the cheese ìs melted.
- Remove from the oven and drìzzle wìth the remaìnìng ½ cup barbecue sauce. Sprìnkle wìth green onìons, ìf desìred.
Recipe Adapted From cupcakesandkalechips.com