Anything that combines barbecue sauce, chicken, and cheese is going
to be a winner in my house, and these BBQ Chicken Tostadas were no
exception. I had baked up some extra chicken breasts a couple days
prior, knowing that I was going to make these, but you could easily grab
a rotisserie chicken from the store, or, as Mary suggests, cook a big
bunch of boneless, skinless chicken in your slow cooker to use all week.
So I shredded that chicken, tossed it in some sauce, piled it on the
tostadas, covered with cheese, baked, and drizzled some more barbecue
sauce. It’s as simple as that. And let me tell you, I think they were
eaten just as quickly as they were made! A simple salad or some frozen
veggies on the side, and you have a meal the family will love in no time
at all.
Now as I said, I almost made the recipe as-is. The only
difference was that I had corn tortillas, and, I’ll be honest, did not
know you could buy tostada shells in the store already crisped up. So I
brushed the tortillas lightly with little oil and baked them for three
or four minutes on each side. Worked perfectly! And in these photos I
made them with mozzarella, as per Mary’s recipe, but I have also made
them with sharp cheddar, and they are equally delicious. Also, I’ll be
honest, I totally skipped the green onions on top because my boys don’t
like them.
BBQ Chicken recipe :
4
Pick
up a rotisserie chicken from the store, use up leftovers, or even make a
new batch in your slow cooker to make this easy dinner recipe the
family will love.
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
- 1 1/2 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)
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