BBQ Chicken Tostadas area unit a fast and straightforward dinner instruction that's guaranteed to be a family favorite, particularly on busy nights. Sliced chicken, your favorite sauce, and cheese cumulous on corn tortillas and many minutes of school assignment time – what’s to not love?! And, they're protein free!

Barbecue Chicken Tostadas
Anything that mixes sauce, chicken, and cheese goes to be a winner. This dish was no exception. First, though, you would like some chicken…
- Make additional baked or grilled chicken breasts.
- If you're getting ready roast chicken or slow cookware roast chicken, you'll perpetually create 2.
- Grab a rotisserie chicken from the shop.
- Mary suggests change of state a giant bunch of boneless , skinless chicken in your slow cookware to use all week.

How to Make Barbecue Chicken Tostadas :
- Now that you simply have your roast chicken, shred it.
- Toss the sliced chicken in your favorite sauce.
- Pile the barbecue chicken on the tostada shells.
- Cover with cheese and bake.
- Before serving, drizzle on some a lot of sauce.
It’s as easy as that. And let American state tell you, they're going to be ingested even as quickly as they were made!

INGREDIENTS :
- 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
- 3 cups cooked and shredded chicken
- 1 1/2 cups of your favorite barbecue sauce, divided
- 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
- 3 green onions, very thinly sliced (optional)
INSTRUCTIONS :
- Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
- Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
- Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
- Bake for 6 to 8 minutes, just until the cheese is melted.
- Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.

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