Chicken Tostadas

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1 lb. boneless, skinless, chicken breast

1 chicken bouillon cube

1 bay leaf

1 celery stalk

oil

8 – 6 inch corn tortillas

1 ¼ cup refried beans (1 –15 oz. can), heated through

2 cups shredded lettuce

1 cup chopped tomato

1 ripe avocado, peeled, pitted and chopped.


Place chicken, bouillon, bay leaf and celery in pot. Cover with water.

Simmer 20 minutes, or until chicken is tender.

Meanwhile cut up veggies and heat beans.

Remove chicken from pot and shred.

Heat ½ inch oil over medium heat in a small skillet.

Fry each tortilla 30 seconds on each side.

Drain on paper towels.

Keep warm in oven while you prepare the remaining tortillas.

On each tortilla, spread beans, top with chicken, lettuce tomato, and avocado.

Serve with salsa, sour cream, and shredded cheddar or Monterey Jack cheese.

Makes 8

 

Note – you can warm flour tortillas and serve wrap style instead.

 

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