Easy Chicken Tostadas

🧂 Ingredients

• 6 corn tostada shells
• 1 pound boneless

  skinless chicken breasts, cooked and shredded
• 3 limes

  juiced
• 6 tbsp chopped fresh cilantro
• 1.5 tsp cumin
• 1.5 tsp garlic powder
• 3/4 tsp chili powder
• salt and pepper to taste
• olive oil to brush tostadas
• 1 15 oz can refried beans
• 1.5 cups shredded lettuce
• 1.5 cup diced tomatoes
• 6 tbsp red onion chopped
• 1 cup queso fresco cheese
• 1.5 avocados

  sliced
• Salsa for topping

Instructions

• 1 Brush each tostada with olive oil
• 2 Cook tostadas for 3-4 minutes on each side in a 400-degree oven
• 3 Season the chicken breasts with the cumin, chili powder, garlic powder, salt &
  pepper.
• 4 Warm the chicken in a skillet over medium heat.
• 5 Shred the cooked chicken with two forks.
• 6 In a small saucepan, heat the refried beans over medium heat until warmed
  through.
• 7 Spread a layer of refried beans on each tostada shell.
• 8 Top with a portion of the shredded chicken.
• 9 Add shredded lettuce, diced tomatoes, and shredded cheese on top of the chicken.
• 10 Add a slice of avocado to each tostada.
• 11 Arrange the tostadas on a serving platter.
• 12 Serve with salsa on the side if desired.

Nutrition Info