1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz each) Rosarita® Traditional Refried Beans
8 tostada shells
1-1/2 cups chopped cooked chicken, warmed
1 cup shredded lettuce
1 cup shredded Cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
Sour cream, optional
Sliced ripe olives, optional
|% Daily Value|
|Total Fat||24 g||38%|
|Saturated Fat||10 g||52%|
|Dietary Fiber||8 g||32%|
|Vitamin C||3 mg||6%|
|Vitamin A||661 iu||13%|
Set aside 1/4 cup drained tomatoes. Combine remaining tomatoes, reserved liquid and refried beans in medium saucepan; cook over medium heat until hot.
Place one tostada shell on each of 4 serving plates. Top each with 1/8th of the following: bean mixture, chicken, lettuce and cheese. Place another shell on top of each and repeat layers.
Sprinkle each stack with 1 tablespoon reserved tomatoes. Serve with sour cream and/or ripe olives, if desired.
Use rotisserie chicken from grocer’s deli for no-cook convenience.
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