Chicken and Cheese Tostadas

An easy and quick recipe to make on a weeknight (ready in just about 20 minutes)! These chicken and cheese tostadas are sure to please for your Mexican-inspired dinners. Make them extra special with homemade corn tortillas and be sure to top them with some sour cream, avocado, and cilantro.

Ingreadient

• 3 cups chicken (cooked and shredded or diced (slow cook, roast or boil it))
• 1 1/2 cups Monterey Jack cheese (freshly grated)
• 2 tablespoons water
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1 jalapeño (finely diced (optional))
• 1 1/2 limes
• 8 corn tortillas (whole-grain, 5″ to 6″)
• sour cream
• avocado
• cilantro

Step by step

1. Preheat the oven to 450 degrees F.
2. In a large bowl thoroughly combine the chicken, cheese, water, spices, jalapeño (if using) and juice of 1 lime.
3. On a large baking sheet (lined with foil for less mess) lay the tortillas out in one even layer. Depending on the size of your baking sheet you may need to bake these in two batches.
4. Evenly distribute the chicken mixture on top of the 8 tortillas (the top layer should be about 1/2″ tall) and bake until cheese begins to brown, about 12 to 13 minutes.
5. Squeeze the remaining 1/2 lime on top of the cooked tostadas and serve warm with sour cream, diced avocado, and cilantro leaves.