Chicken Tostadas

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 cup chicken broth
• 8 tostada shells
• 15 oz can refried beans
• 4 cup shredded lettuce
• 1 cup shredded Monterey Jack cheese
• 2 avocado (optional)
• ½ cup salsa (optional)
• ½ cup sour cream (optional)
• 2 cup vegetable oil

Steps

1. Place chicken breasts in a pot, cover with chicken broth, and bring to a boil. Reduce heat and simmer for 15-20 minutes until cooked through. Remove chicken, shred with two forks, and set aside.
2. Heat refried beans in a small saucepan over medium heat until warmed through, stirring occasionally.
3. In a large skillet, heat vegetable oil over medium-high heat. Fry tostada shells one at a time for 30-60 seconds per side until golden and crispy. Drain on paper towels.
4. To assemble, spread a layer of refried beans on each tostada shell. Top with shredded chicken, then a generous amount of shredded lettuce and cheese.
5. Garnish with sliced avocado, salsa, and a dollop of sour cream if desired, and serve immediately.