• Lisa Jarvis

Rotisserie Chicken Tostadas with Tomatillo Salsa


Here's a wonderful weeknight dinner idea! This is so easy because you start with a cooked rotisserie chicken from the grocery. These are quick and easy to assemble and they will please the whole family! I made a fresh tomatillo salsa to go with this which was also very simple to make. My oldest son, Clayton gave me his recipe for it. The salsa could easily be made ahead if needed. The fresh, bright taste of the tomatillos really bumped this dish up a notch! You can use whatever kind of tortilla you prefer; flour, corn, or whole wheat......they get lightly fried so they are warm and crisp. So light and delicious, you will love this!


Here's what you need: ( to serve 4-6)


1 Rotisserie chicken, shredded

2 T olive oil

1 onion, chopped

1 package lower sodium taco seasoning

4-6 tortillas

1 can refried beans, warmed

shredded lettuce

1 cup or so of queso fresco cheese, or Monterey Jack cheese, shredded

pico

1 avocado, peeled and chopped

sour cream

fresh cilantro


For the salsa:

3-4 tomatillos ( husks removed)

1 small can green chilis

1 clove garlic, minced

1 jalapeno pepper, seeded and chopped

1 cup cilantro leaves

juice of one lime

salt and pepper to taste


Let's make the salsa first:

Simply put all the ingredients for the salsa in a food processor. Pulse until it is fully mixed. Season with salt and pepper to taste.


Next, heat one tablespoon of the oil in a skillet. Add the chopped onion and saute until it is soft. Stir in the shredded chicken. Add the taco seasoning and 1 T of water and stir. Keep this warm.


In another skillet, heat the other tablespoon of oil on medium-high heat. Add each tortilla in the hot oil turning each until golden brown, removing them and placing them on paper towels to drain and cool off,


To assemble the tostadas, spread the refried beans on each crispy tortilla. Then add some of the chicken mixture, the salsa, lettuce, avocado, cheese, sour cream, pico, and fresh cilantro... ENJOY!

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