Ingredients
▢8 tostada shells
▢2 cups (280 g) rotisserie chicken, shredded and cubed, divided
▢2 tablespoons taco seasoning
▢1 can (16 ounces) refried beans, divided
▢1 cup (113 g) Mexican blend cheese, shredded, divided
▢2 cups (94 g) iceberg lettuce, shredded, divided
▢1 cup (248 g) pico de gallo, divided
▢½ cup (115 g) sour cream, divided
▢freshly squeeze lime juice
▢cilantro, for garnish
Instructions
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
Spray both sides of the tostadas with cooking spray. Place in a single layer on the lined baking sheet.
Bake for about 5 minutes, or until the tostadas are warm and slightly crisp.
In a small bowl, toss the chicken with taco seasoning. Set aside.
In a saucepan over medium-low heat, add the refried beans. Heat until hot. (You could also heat the beans in the microwave.)
On each tostada, spread 2 tablespoons of refried beans. Top with ¼ cup of chicken, 2 tablespoons shredded cheese, ¼ cup lettuce, 1-2 tablespoons pico de gallo, a drizzle of sour cream, and a splash of lime juice.
Serve immediately, garnished with cilantro.