Chicken Tostadas

I love Mexican food! Here is a light summer tostada made with chicken in a salsa verde sauce.  You can either make the chicken in a crockpot all day or make it stove top right before service.  I make my homemade refried beans that are healthy and full of flavor.  If you are short on time, just buy some refried beans and heat them up.  Another time saver is buying tostadas at the grocery store.  I love to have a glass of Sangria with my tostada. Cheers!

1 Bag of Tostada shells.
Refried beans.
3 boneless skinless chicken breasts.
1 24 oz jar of salsa verde.
1 bag mixed green or romaine leaves.
1 bag Mexican shredded cheese or  queso fresco.
5 oz. cherry tomatoes sliced.
1 7 oz. can sliced black olives.
Sour cream.

Crock pot Chicken
Put 3 boneless skinless chicken breasts into a crock pot on medium heat with a jar of salsa verde. Cook 4-6 hours. I like to do this in the morning then dinner is almost done. Shred chicken with 2 forks when cooked.

Stove Top Chicken
Put 3 boneless skinless chicken breast in a pot on medium heat with salsa verde.  Once it comes to a simmer, immediately turn to low, cover and let cook 20-25 minutes.  Shred chicken with 2 forks when cooked.

Instant Pot Refried Beans 
1 lb. bag dried pinto beans rinsed. No soaking need!
1 yellow onion diced.
4 cloves garlic chopped.
1 jalapeno seeded and diced. I leave the ribs in for heat.
1 Tbs. chili powder.
1 Tbs. cumin.
1/2 tsp. cayenne pepper.
1 Tbs. salt.
6 cups chicken stock or water.
Put all the ingredients into pressure cooker.  Seal and cook on manual for 45 min.  Let the pressure release naturally for 20 min.  Drain into a colander over a bowl.  Save liquid in case you need more after mashing. Use a masher to smooth consistency. 

Now layer:  Tostada, hot refied beans, shredded chicken in sauce, cheese, greens, black olives, tomatoes. Garnish with some sour cream and more cheese.

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