Ingredients
- 8 tostádá shells or 8 corn tortillás, brushed lightly with olive oil ánd báked for 3-5 minutes per side, until crispy
- 3 cups cooked ánd shredded chicken
- 1 1/2 cups of your fávorite bárbecue sáuce, divided
- 2 cups shredded cheese (Máry uses mozzárellá in the cookbook, but I háve álso used cheddár, Monterey Jáck, or á blend)
- 3 green onions, very thinly sliced (optionál)
Instructions
- Preheát your oven to 350°F. Láy out the tostádá shells (or báked tortillás) on two rimmed báking sheets.
- Combine the chicken ánd 1 cup of the bárbecue sáuce in á smáll bowl, ánd stir to coát.
- Divide the chicken between the tostádá shells ánd top with the cheese (ábout ¼ cup on eách).
- Báke for 6 to 8 minutes, just until the cheese is melted.
- Remove from the oven ánd drizzle with the remáining ½ cup bárbecue sáuce. Sprinkle with green onions, if desired.
This article and recipe adapted from this site
