BBQ Chicken Tostadas

Such an easy weeknight or weekend meal.  I love the preparation of the tortillas to give them that extra crunch.  I found this recipe on the Cupcakes & Kale Chips blog and served it with fresh fruit for an easy summer Sunday meal.

8 corn tortillas (I used thin Mission brand white corn tortillas, brushed lightly with olive oil and baked for 3 - 5 minutes per side, until crispy). 

3 cups shredded chicken (1 store bought rotisserie chicken)

1 1/2 cups of your favorite barbecue sauce (I use Sweet Baby Ray's Original Barbecue Sauce

2 cups shredded cheese (combination of Monterey Jack and Extra Sharp Cheddar, using a box grater to shred)

Instructions:

Preheat your oven to 350 degrees.

Lay out the tostada shells (your baked tortillas) on rimmed baking sheets. 

Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.  

Divide the chicken mixture between the tostada shells and top with the cheese (about 1/4 cup on each).

Bake for 6 - 8 minutes, just until cheese is melted.

Remove from oven and drizzle with the remaining 1/2 cup barbecue sauce.