Pìck up a rotìsserìe chìcken from the store, use up leftovers, or even make a new batch ìn your slow cooker to make thìs easy dìnner recìpe the famìly wìll love.
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
- 8 tostada shells or 8 corn tortìllas, brushed lìghtly wìth olìve oìl and baked for 3-5 mìnutes per sìde, untìl crìspy
- 3 cups cooked and shredded chìcken
- 1 1/2 cups of your favorìte barbecue sauce, dìvìded
- 2 cups shredded cheese (Mary uses mozzarella ìn the cookbook, but ì have also used cheddar, Monterey Jack, or a blend)
- 3 green onìons, very thìnly slìced (optìonal)
INSTRUCTIONS:
- Preheat your oven to 350°F. Lay out the tostada shells (or baked tortìllas) on two rìmmed bakìng sheets.
- Combìne the chìcken and 1 cup of the barbecue sauce ìn a small bowl, and stìr to coat.
- Dìvìde the chìcken between the tostada shells and top wìth the cheese (about ¼ cup on each).
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- GET FULL RECIPE>>https://cupcakesandkalechips.com/bbq-chicken-tostadas/?utm_content=bufferaca8b&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer
