• Cooking Time: 7
• Servings: 4
• Preparation Time: 10
• 1/2 cup sour cream
• 1 tablespoon minced jalapeno, veins and seeds removed if desired
• 1 teaspoon Southwest seasoning, divided
• 3 cups shredded deli rotisserie chicken
• 4 tostada shells
• 1 (15-oz.) can black beans, drained, rinsed
• 1/2 cup chopped green onions
• 1 cup shredded Mexican cheese blend
• 1/4 cup thick refrigerated salsa

1. 1. Heat oven to 350°F.
3. 2. Combine sour cream, chile and 1/2 teaspoon of the Southwest seasoning
4. in small bowl. Combine chicken and remaining 1/2 teaspoon seasoning in
5. medium bowl.
7. 3. Place tostada shells on baking sheet; top with beans, chicken, green
8. onions and cheese. Bake 5 to 7 minutes or until cheese is melted and
9. ingredients are heated through. Top with salsa and sour cream mixture.

I came up with this recipe when a friend of mine had served enchiladas made from these ingredients. My husband is not a fan of the enchiladas so I tried it out as a tostada. The recipe was a big hit in my house. I usually make enough to have for two dinners since they like it so much. This is a fast and easy recipe for when it has been a rather busy day.