These were sooooo deliciously good. And easy. And they're low-cal too.
What you need:
3 cups shredded chicken
1 14 oz can of diced tomatoes with chilies
1 medium onion diced
1/4 cup salsa
2 tbsp sour cream
2 tbsp fresh cilantro chopped
1 cup shredded lettuce
1/2 cup Monterey Jack cheese (which we left out to save even more calories)
8 tostada shells or 8 corn tortillas*
*It's healthier to make your own tostada shells. Coat both sides with cooking spray and put on a cookie sheet in the oven at 375 for 10 minutes, turning once during cooking to brown both sides.
What to do:
1. Bring tomatoes to a boil over medium heat. Add onion and cook for 15ish minutes until the onions are soft. Add chicken and heat through, 1 to 2 minutes.
2. Mash avocado in a bowl. Stir in cilantro, salsa, and sour cream.
3. To assemble the tostadas, spread each crisped tortilla with some of the avocado mixture. Top with lettuce, chicken mixture, and cheese.
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