Chicken Tostada - Everday Food

Ingredients

• 4 (6-inch) flour tortillas
• 3 ounces shredded (3/4 cup) pepper Jack cheese
• 2 1/2 cups (10 ounces) cooked, shredded chicken breasts
• 1 cup jarred green salsa, plus more for serving (optional)
• 1/4 cup chopped, plus 2 tablespoons cilantro
• 1/4 teaspoon ground cumin
• 1 cup shredded iceberg lettuce
• 3 plum tomatoes, diced
• 1/4 cup sour cream

Directions

1. Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.
2. Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
3. Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

This dish came out okay. I don't think it was one of Brad's favorites - it was a little tricky to eat in terms of trying to cut up the tortilla. I had never used store bought green salsa so I don't think I used the best one, if I made this again I think I would try to find a recipe and make it myself or just use regular red salsa. What I did like about it was that it is fairly healthy with all of  the veggies and chicken.

I think sometimes eating things in a familiar way is important. Serving this as a burrito or  as tacos would have been fine too. Since we're trying to eat healthier, corn tortillas are typically less calories than flour. I also probably would use less cheese.

Just some thoughts :) This wasn't a great dish but it wasn't awful - just need to make some adjustments. Happy Cooking!