Chicken Tostadas

I am making this for dinner tonight and I can’t wait. The chicken is marinating in the fridge – we always use Frontera fajita marinade. It used to be hard to find but now I see it everywhere. It is SO good.

Ingredients

• 2 small ripe avocados peeled and pitted
• 1 tablespoon fresh lime juice
• 1/4 teaspoon garlic powder divided
• Salt and freshly ground black pepper
• 1 can 16 ounces refried beans
• 1 can 10 ounces diced tomatoes with green chilies, drained
• 3/4 teaspoon ancho chili powder
• 1/2 teaspoon ground cumin
• 4 tostada shells
• 2 cups shredded iceberg lettuce
• 2 cups shredded rotisserie chicken
• 1 cup shredded Mexican blend cheese
• 1 cup pico de gallo store-bought or homemade (recipe below)

Instructions

1. In a small bowl, mash together the avocados, lime juice, and half of the garlic powder with a fork until chunky.
2. Season with salt and pepper to taste. Set aside.
3. In a small sauce pan, stir together the beans, tomatoes, chili powder, cumin, and remaining garlic powder.
4. Heat over medium heat until heated through.
5. Divide the avocado mixture among the tostada shells and spread into an even layer. Repeat with the bean mixture.
6. Top each tostada with the lettuce, chicken, cheese, and pico de gallo