BBQ Chicken Tostadas

• Gluten free

• Meat

  • 3 cups Chicken, cooked and shredded

• Produce

  • 3 Green onions

• Condiments

  • 1 1/2 cups Your favorite barbecue sauce

• Bread & Baked Goods

  • 8 Tostada shells

• Dairy

  • 2 cups Cheese

Found on cupcakesandkalechips.com

Description

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
• 1½ 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)

Directions

• 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.